"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Colcannon Recipe

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This recipe for Colcannon, by , is from Everybody Eats: Recipes from the Hartshorn, Jackson, Gomer, and Atkins Families, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Jackson Thompson
Added: Saturday, June 25, 2005

Category:
Category:

Ingredients:  
Ingredients:  
8 slices bacon
1 medium cabbage head chopped
1 large onion chopped
1/2 cup butter
6 large potatoes peeled and cubed
1 1/2 cups half and half

Directions:
Directions:
Cook bacon crisp, remove from pan and break into small pieces. Do not drain grease. In same pan saute onion and cabbage in grease and 1/4 cup butter. Meanwhile boil potatoes until tender. Drain mash, pour in cream and beat until fluffy. Stir in the cabbage mixture, bacon and salt and pepper to taste. Mound the mixture in a heated bowl making a wide well in the center, put remaining butter in center and let melt.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This is really good but very fattening.

 

 

 

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