This is surely peasant food, but it’s a dish that I just adore, and surely don’t make it often enough.
There is just enough of a twist on the classic dish to liven it up and make it an excellent choice not only for that St. Patrick’s Day meal, but for many others.
Think, grilled sausage for starters. I think it also goes well with a pork roast.
It takes little more time than making regular old mashed potatoes so do surprise your family from time to time with this delightful Irish dish.
- 4 – 6 slices of bacon, thick cut.
- 4-6 red potatoes, peeled or not as you prefer
- 1/2 medium cabbage, sliced in nice shreds
- 1 /2 of a medium onion, also sliced thinly
- salt and pepper
- 3-4 tbsp of butter
- 1/2 c cream
- Chunk up the bacon and fry until crisp. Drain and set aside.
- Chunk up the potatoes and boil in salted water until just done, drain.
- Slice the cabbage into shreds and place in a steamer pan, steaming until done but still having a bite
- Saute the onion in some butter, for 15-20 minutes or so, just until starting to caramelize. Set aside.
- Add butter and cream to the hot potatoes and mash.
- Add salt and pepper to taste.
- Fold in the cabbage and the onions until mixed.
- Sprinkle the top with the bacon.
NOTES: Beware, you family may demand you make this on a regular basis. It’s really that good. Kale can also be added for an extra punch of flavor. I’d say about 2 c loosely packed should do it. Swiss Chard would also be an option.
- Colcannon (foodiefriendsfridaydailydish.com)
- Bangers and Colcannon with Guinness Onion Gravy (smplyliving.wordpress.com)
- A Nod to the Irish Side of the Family (chinupdeepbreaths.wordpress.com)
- Colcannon traditional Irish recipe, a St. Patrick’s Day essential (irishcentral.com)