Colcannon. Bacon. Potatoes. Cabbage. What could an Irish lass like better (except dancing, of course)?
Have you ever tried Colcannon? I hadn’t until a couple years ago. I’m reposting my tasty recipe just in time for St. Patrick’s Day. This recipe is based on an AllRecipes version called “Diane’s Colcannon.” When I saw the ingredients, I decided I would have to try it. Of course, I made the Colcannon my way—meaning I changed it a bit.
It looked delicious. And it was. Because. Bacon! Bacon makes everything better in my humble opinion. Really, I could be vegetarian if it wasn’t for bacon (and pork, in general). I heard a guy once say, “I’m a pork-i-tarian.” I can identify with that statement. All other meats, poultry and fish would be much easier to give up.
Traditional Irish Fare?
I asked my Irish friend if this dish was something people from Ireland make and she told me it was an American Irish dish. However, when I looked for the history of colcannon online, I found several websites saying colcannon is a traditional Irish food, including this description on Food Timeline:
Potatoes were introduced to to Europe by 16th century explorers. … Originally an Irish dish of boiled potatoes and cabbage or kale mashed together and flavoured with onion, shallots, or leeks and cream or butter…The word ‘colcannon‘ is from the Gaelic cal ceannann’ which literally means white-headed cabbage.
Either way, I found it quite tasty. I know you’re gonna wanna eat this colcannon. When you make it, please let us know how you like it by posting a comment.
What You Need
For this recipe, you will need a good skillet and a pot, a knife, cutting board, measuring cups and measuring spoons. You’ll also want a pretty dish in which to serve it, right? Whatever you buy, buy the best you can afford. You’ll never be sorry if you buy quality tools.
- 1-1/2 pounds of peeled and cubed white potatoes about 6 small potatoes
- 2 slices of thick-cut bacon
- 1/4 small head of cabbage shredded or chopped
- 1 medium onion chopped
- 1/4 cup milk
- 1/4 teaspoon white pepper
- 2 tablespoons butter melted
- In a skillet, fry the bacon over medium heat until crisp, turning once as it cooks, about 10 minutes.
- Remove the bacon and crumble it.
- Set aside.
Cabbage & Onions
- In the skillet you just used for the bacon, place the onion and cabbage in the bacon fat, and cook over medium heat until both are transparent and tender. Keep warm.
- Boil the potatoes in a pot of water until tender, about 15-20 minutes.
- Drain the potatoes.
- Add the white pepper and milk to the potatoes and mash them with an electric mixer until smooth.
- Mix the mashed potatoes, cabbage mixture, and bacon and transfer to a serving bowl.
- Make a little indentation in the top of the potatoes and pour in the melted butter.
- Serve hot.
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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