This is a sponsored post written by me on behalf of Tyson Foods, Inc. All opinions are entirely my own.
Each holiday season, I look for ways to simplify so that I can spend less time in the kitchen and more time with my family. And sometimes that means combining two dishes to make one. During the holidays, we enjoy sautéed cabbage deliciously seasoned with bacon and onion and a pot of creamy mashed potatoes. Now, imagine my excitement when discovering a dish called Colcannon, which is essentially two of our favorite sides combined in one dish?
Colcannon is a traditional Irish dish mainly consisting of mashed potatoes with kale or cabbage. I love fun food facts and discovering how other cultures enjoy the same foods that we do in different forms. I love Colcannon because it’s a super simple and beautiful dish. Since Colcannon is two dishes in one, we use one less serving and storage dish and spend less time shuffling with and scooping multiple dishes onto a plate.
In this dish, all you will need are 2 1/2 pounds of your favorite potatoes. I like to use red. And some good ol’ butter. You’ll also need half of a cabbage head, an onion and some tasty bacon that will take this dish from good to great. I used a thick smoked bacon by Wright® Brand Bacon which can be found in Walmart’s refrigerated section. I was intrigued by the Barrel Aged Bourbon flavor. I’m so glad I picked it up because it’s a different kind of delicious.
I definitely recommend Wright® Brand Bacon for holiday entertaining whether for breakfast or dinnertime. I hope you enjoy this simple dish featuring this deliciously smoked bacon. If you decide to make Colcannon in your own kitchen, feel free to leave a comment or tag me on INSTAGRAM or FACEBOOK! For more holiday meal ideas, visit *sings* JoyToTheMeal.com!
Happy Holidays, friends!
- 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
- Peel, cube, and boil potatoes in a large pot until tender.
- 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.
- 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.
- 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.
- Fold in cabbage and onion mixture, two-thirds of the bacon and parsley. Season with salt and pepper to taste.
- Transfer Colcannon into a serving dish and top with remaining butter and bacon. Garnish with fresh ground black pepper, parsley, and green onions.
Linking up with An Oregon Cottage.
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