While colcannon is associated with St. Patrick's Day, I love the combination of cabbage, potatoes, onion, and bacon all through the cooler months of fall and winter. I attend an annual St. Paddy's Day party, and this is the dish I'm always asked to bring. I'm happy to say that the bowl comes home empty every time!
Ingredients
- ½ pounds potatoes: 2 piece (cubed)
- slices bacon: 4 piece
- head cabbage: 0.5 piece (chopped)
- onion: 1 piece (chopped)
- milk: 0.5 cup
- salt and pepper: (to taste)
- butter: 0.25 cup (melted)
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Place potatoes into a saucepan with enough water to cover. Bring to a boil and cook until tender, 15 to 20 minutes. Drain. Dotdash Meredith Food Studios
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While pototoes are cooking, cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble and set aside. Reserve drippings in the skillet. Dotdash Meredith Food Studios
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Sauté cabbage and onion in drippings in the skillet over medium heat until soft and translucent, 10 to 15 minutes; cover the skillet to decrease cooking time if desired. Remove from heat. Dotdash Meredith Food Studios
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Mash potatoes with milk in a large bowl; season with salt and pepper. Dotdash Meredith Food Studios
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Fold in bacon, cabbage and onion. Dotdash Meredith Food Studios
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Transfer mixture to a large serving bowl. Make a well in the center of potato mixture and pour in melted butter. Serve hot. Dotdash Meredith Food Studios
