This slightly non-traditional spin on Irish Colcannon features a serious dose of YUM! The addition of bacon really helps to elevate the savory flavors of the sauteed onions and smashed garlic, in addition to the sauteed cabbage.
Ingredients
6 slices bacon, cut into 1” pieces
5 medium russet potatoes, peeled and cut into 2 inch pieces
¼ cup butter, plus 1 tbsp. for serving
½ cup milk or half & half
Salt and pepper, to taste
½ medium yellow onion, diced
1 clove garlic, smashed
1 small head cabbage, cored and sliced thinly
Instructions
Brown bacon in large skillet until crisped. Remove bacon pieces to a paper towel lined plate to drain. Remove pan from heat and wipe out all but 1 tablespoon of drippings.
While browning the bacon, place the potatoes in a large pot of water. Bring to a boil and cook until fork tender. Drain. Leave potatoes in pot to dry.
While the potatoes dry, place the ¼ cup butter and milk or half & half in a large bowl. Microwave the butter and milk for about 30 seconds to warm up. Then add the potatoes to the bowl and mash with a potato masher. Season to taste with salt and pepper. Cover the mashed potatoes to keep warm and set aside.
Return the bacon pan to the stove and heat drippings over medium heat. Add the chopped onions, smashed garlic and sliced cabbage. Stir to combine. If it seems dry, feel free to add a bit of olive oil. Cover and cook 15-20 minutes or until cabbage is soft. Once done, stir the cabbage mixture into the warmed potatoes and add the bacon. Top with remaining tablespoon of butter and serve.
Enjoy!
Recipe by NorCal Coupon Gal at http://norcalcoupongal.com/kitchen-mom-mondays-irish-colcannon-recipe/