Colcannon
 
 
Author:
Ingredients:
  • 9 red potatoes (2 to 2½ pounds), peeled and cubed
  • 6 tbsp butter
  • 2 tbsp milk or half-n-half
  • 5 strips of Wright® Brand Barrel Aged Bourbon Bacon, fried and crumbled
  • ½ small head of green cabbage, cored and chopped roughly
  • 1 onion, thinly sliced
  • 4 cloves garlic, minced
  • 3 tbsp fresh parsley, roughly chopped
  • 3 tbsp green onion, roughly chopped
  • salt and ground pepper to taste
Directions:
  2. Peel, cube, and boil potatoes in a large pot until tender.
  3. Fry bacon in a large skillet on medium heat. When crisp, remove and set aside on a paper towel. Reserve bacon fat in the skillet. When cool enough to handle, crumble the bacon.
  4. Add cabbage to the skillet with the bacon fat and sautée over medium heat. Ten minutes later, add onions and continue cooking until cabbage is tender and onions are translucent. Add garlic and cook for another minute. Remove from heat.
  5. Drain potatoes and add them to a large mixing bowl. Mash them with a potato masher or give them a whirl in a mixer. Add 3 tbsp butter and the milk, then, whip potatoes until smooth.
  6. Fold in cabbage and onion mixture, two-thirds of the bacon and parsley. Season with salt and pepper to taste.
  7. Transfer Colcannon into a serving dish and top with remaining butter and bacon. Garnish with fresh ground black pepper, parsley, and green onions.
Recipe by Iriemade at https://iriemade.com/easy-holiday-dish-colcannon/