Hello again friends and food lovers. Welcome to another Yummy Recipe Wednesday. So with tomorrow being St Patrick’s Day I figured I should probably go ahead and post another Irish recipe in celebration of the day. The recipe I bring you today is a side dish of potatoes, cabbage, onion, and bacon that’s all mashed together and is typically eaten alongside Corned Beef. You can also combine the leftover Corned Beef with the leftover Colcannon, assuming there is any, the next day for an absolutely delicious treat. Personally I love this dish all year around, especially in the winter months. It goes great with anything that you would normally have mashed potatoes with. Give this a try for yourself tomorrow to go along with your St Patrick’s Day Corned Beef dinner and I promise you won’t be disappointed. As always, feel free to leave comments below and be sure to follow @RecipeBlogger, if you aren’t already, so you don’t miss a single new post.
Irish Colcannon
- 2 1/2 lbs Potatoes, peeled and cubed
- 6 slices Bacon
- 1/2 Small Head Cabbage, chopped
- 1 large Onion, chopped
- 1/2 cup Milk
- Salt and Pepper, to taste
- 1/4 cup Butter, melted
1. Place the potatoes in a saucepan with enough water to cover them; bring to a boil and cook for 15 to 20 minutes or until tender.
2. Place the bacon in a large, deep skillet and cook over medium high heat until evenly brown; drain the bacon, reserving the drippings, crumble the bacon and set it aside.
3. In the reserved drippings, saute the cabbage and the onion until soft and translucent.
4. Drain the cooked potatoes, mash them with milk and season with salt and pepper to taste.
5. Fold the bacon, cabbage, and onions into the potato mash then transfer the mixture to a large serving bowl; make a well in the center of the potatoes, pour in the melted butter, and serve immediately.
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