"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Colcannon Recipe

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This recipe for Colcannon, by , is from The Diane Larson Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
from a cookbook

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 pounds potatoes, peeled and cut into chunks
6 Tbsp butter
1 head (3 cups) cabbage cut into large pieces
3 green onions, minced
1 cup whole milk (or cream)
3 slices bacon, cooked and crumbled
salt
pepper

Directions:
Directions:
Put potatoes in medium stock pot and cover with lightly salted water. Bring to a boil. Boil until fork-tender, about 20 minutes. Drain into colander. Set aside.
Return the pot to the stove and set to medium heat. Melt butter. Add cabbage. Cook for 4-5 minutes or until cabbage is softened. Add green onions and cook for additional minute. Pour in milk; mix well. Add potatoes. Mash together well, using potato masher or electric hand mixer. Mash in bacon crumbles. Add salt and pepper to taste and serve.

Personal Notes:
Personal Notes:
This is meant to be a side dish, but I can make a meal out of it alone.

 

 

 

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