Colcannon

1. 1

   Peel and cube potatoes.

2. 2

   Place in saucepan and cover with cold water.

3. 3

   Bring to a boil over high heat.

4. 4

   Reduce heat, cover, and simmer for 15-20 minutes until potatoes are tender when stabbed with a paring knife.

5. 5

   Meanwhile, cook bacon until crisp, turning often while cooking.

6. 6

   Remove bacon to paper towels to drain; crumble.

7. 7

   Add olive oil to drippings remaining in saucepan.

8. 8

   Add onion, garlic, and leeks and cook until crisp tender, about 3-5 minutes.

9. 9

   Then add cabbage, cover, and cook for 6-10 minutes, stirring occasionally until cabbage is tender.

10. 10

    When potatoes are cooked, drain and shake over low heat for a few minutes to dry.

11. 11

    Add butter; mash.

12. 12

    Add milk, salt and pepper; beat until combined.

13. 13

    Stir in bacon and cabbage/onion mixture.

14. 14

    Serve immediately, or place in serving dish and keep warm in 200 degrees F oven for up to 1 hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.