diane's colcannon
I found this recipe on the internet many, may years ago. I don't know who Diane is, but I thank her several times a year for this recipe! It receives rave reviews from guests on St. Patrick's Day-such a pleasant change from boiled potatoes and cabbage!
yield
8 serving(s)
prep time
30 Min
cook time
40 Min
method
Stove Top
Ingredients For diane's colcannon
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2-1//2 lbpotatoes, peeled and cubed
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4 slicebacon
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1/2 smhead of cabbage, chopped
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1 lgsweet onion, such as vidalia
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1/2 cmilk (i used heavy cream)
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salt & pepper to taste
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1/4 c(salted) butter, melted
How To Make diane's colcannon
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1Place potatoes in a saucepan with enough water to cover. Bring to a boil and cook until tender, 15-20 minutes.
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2Place bacon in a large deep skillet.Cook over medium heat until evenly brown. Drain, reserve drippings, crumble & set aside. In the reserved drippings, saute cabbage and onions until very soft and translucent. Cover pan to help the veggies cook faster.
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3Drain the potatoes, mash with milk and season with salt and pepper. Fold in the bacon, cabbage & onions and transfer mixture to a large serving bowl. Make a well in the center and pour in the melted butter. Serve immediately.
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