Friday, March 18, 2011


Yesterday was St. Patrick's Day and we once again celebrated with some festive eats. We had the traditional corned beef, though I couldn't cook it with cabbage, which is the custom. Hubby loathes cabbage, so if I wanted him to be able to enjoy the corned beef, I had to compromise. We had Fried Cabbage instead, which my nephew fell in love with. Since I was making mashed potatoes, I decided to try and make some Colcannon as well. I had all the ingredients already cooking, so it was the perfect opportunity.


It was really delicious. I'm a huge cabbage fan, so I was happy to find another dish I can use it in. The potatoes were creamy, with bits of slightly crunchy, sweet cabbage and nice salty bacon. I mean how can you go wrong when bacon is involved?? The kids had a love hate relationship with this. They love mashed potatoes and bacon, but didn't appreciate the cabbage that was hidden inside, LOL. That's quite fine, since that meant more for me.

printable version

6 lrg russet potatoes, peeled and cut into chunks
2 Tbs butter
1/2 small cabbage, cut into 1/2 in wedges
6 slices bacon, chopped
1/2 onion, chopped
1/3 C milk (or more)
4 Tbs butter
salt and pepper, to taste

In a large pot of boiling, salted water, cook potatoes until fork tender. In a separate pot of boiling water, cook cabbage until dark green in color. Add 2 Tbs of butter and cook covered for 2 minutes longer.

In a frying pan, cook the bacon, until it begins to brown. Add in onion and cook until bacon is cooked through and onion is translucent. Drain on a paper towel.
Once potatoes are cooked, drain and return to the hot pot. Add the 4 Tbs of butter, and milk and mash until smooth. Chop up the cooked cabbage into bite size pieces and add to the potatoes, along with the bacon mixture, salt and pepper. Mix thoroughly.

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