For St. Patrick’s Day I decided to make some delicious colcannon — a yummy mixture of potatoes, cabbage, bacon, onions and other items that come together as a wonderful side dish or just to enjoy by itself. This is truly comfort food, any time of the year. Plus, it gave me a great excuse to use my delightful sheep linen that I picked up in Ireland several years ago!
- 2½ pounds russet potatoes
- 4 slices of thick bacon, crumbled (save the drippings!)
- ½ small head cabbage, chopped into bite-sized pieces
- 2 shallots, diced small
- 4 green onions, chopped (both green and white parts)
- ½ cup milk (I used 2%)
- Fresh nutmeg, to taste
- Salt, to taste
- Pepper, to taste
- ¼ cup butter, melted
Peel and cut potatoes and place in a large saucepan.
Cover with water, add some salt to taste, and bring to a boil. Simmer for 15 minutes or so, until the potatoes are fork tender.
Meanwhile, fry the bacon until it is nice and crispy and drain it on paper towels.
Add the cabbage, shallots and green onions to bacon drippings and season with the nutmeg, salt and pepper. Sauté until the vegetables are soft and tender.
Drain the potatoes in a colander and return to the saucepan. Add the milk and mash until you reach your desired consistency.
Stir the bacon into the mashed potatoes.
Add the cabbage mixture to the potatoes and blend well. Add more salt and pepper if desired.
Place the colcannon in a large serving dish, make an indentation in the center, and add the melted butter.
Happy St. Patrick’s Day!