My family is proud of our Irish heritage and love to share our culinary traditions with friends — especially on St. Patty’s day. And since it’s just around the corner, I have decided to share my grandmother’s recipe for colcannon with you.
Of all the dishes she used to make, Irish colcannon is by far my favorite. What’s not to like — potatoes, cabbage and everyone’s favorite — bacon. Irish Colcannon is a warm, satisfying and delicious dish any time of year. We pair it with corned beef brisket but it’s practically a meal on its own.
I hope you enjoy it and make it part of your St. Patty’s day tradition. Oh, if you wear green while preparing it — it will taste even better!
Irish colcannon
- 3 slices of bacon
- 2 pounds small red potatoes, diced
- ½ small head of cabbage
- 1 small yellow onion, chopped finely
- ⅓ cup milk
- Pepper, to taste
- 2 tablespoons butter
- Put potatoes on to boil while you cook bacon.
- Place cooked bacon on paper-towel lined plate. Discard all but about a tablespoon of bacon grease from your skillet.
- Add chopped onions to the hot skillet with the bacon grease and sauté over medium to high heat for about 2 minutes, or until browned.
- Then add cabbage and toss till it wilts—about 5 minutes.
- Season with salt and pepper, to taste, as it cooks.
- When potatoes are tender, drain them and place back in the pot over warm burner.
- Mash the potatoes and add milk and salt and pepper, to taste.
- Stir in the crumbled bacon, cabbage and onions.
- Remove from heat.
- Dribble melted butter over dish and serve hot.
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