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Colcannon – from ·         2 pounds russet potatoes or try the Majestic Purple·         4 slices bacon ·         1 Tbsp. olive oil ·         1 leek, rinsed and chopped ·         1 onion, chopped ·         2 cloves garlic, minced ·         2 cups shredded green cabbage ·         1/3 cup butter ·         1 cup hot milk ·         1/2 tsp. salt ·         1/8 tsp. white pepper Peel potatoes and cube. Place in saucepan and cover with cold water. Place on high heat and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes until potatoes are tender when pierced with a fork. Meanwhile, cook bacon in large saucepan until crisp and browned, turning often while cooking. Remove bacon to paper towels to drain; crumble. To drippings remaining in saucepan, add olive oil. Cook onion, garlic, and leeks until crisp tender, about 3-5 minutes. Then add cabbage, cover, and cook for 6-10 minutes until cabbage is tender.  When potatoes are cooked, drain and return potatoes to hot pot; shake over low heat for a few minutes to dry. Add butter and mash. Add milk and salt and pepper; beat until combined. Stir in bacon and cabbage mixture. Serve immediately, or place in serving dish and keep warm in 200 degrees F oven for 1 hour. Serves 6-8

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