"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 Our Family Cookbook , 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:  
Laurie/Mimi

Category:
Category:

Ingredients:  
Ingredients:  
2 ˝ lbs potatoes, peeled and cubed
4 slices bacon
˝ small head cabbage shredded or cole slaw bag
1 large onion
˝ cup milk
2 TBS butter
1 tsp salt - more if needed
1 tsp pepper

Another 2 TBS melted butter for finished dish.

Directions:
Directions:
Place potatoes in a saucepan with enough water to cover. Bring to a boil and cook for 15 to 20 minutes until tender.

Place bacon in a large, deep skillet. Cook over medium heat until evenly browned. Drain, reserving drippings, crumble bacon and set aside. In the reserved drippings, sauté cabbage and onion until soft and translucent. Putting a lid on the pan helps the vegetables to cook faster.

Drain the cooked potatoes, mash with milk and 2 TBS butter and season with salt and pepper. Fold in the bacon, cabbage and onions, then transfer the mixture to a large serving bowl. Make a well in the center, and pour in another 2 TBS melted butter.
Serve immediately.

Personal Notes:
Personal Notes:
This is our annual St. Patty Day’s dinner with the corned beef!

 

 

 

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