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Cathy’s Colcannon
Prep Time
20 mins
Cook Time
10 mins
Total Time
20 mins
 
Servings: 3 - 4
Ingredients
  • 6 large potatoes peeled and cubed
  • ½ pound thick sliced bacon
  • 1 medium onion diced
  • 1 medium head of cabbage chopped
  • ¼ cup chicken broth
  • Milk
  • Butter
  • Salt and pepper
Instructions
  1. In a large pot, boil the potatoes until tender (about 12 minutes).
  2. In a large skillet, brown the bacon until crispy.
  3. Remove bacon from skillet, reserving the drippings.
  4. Drain bacon on paper towels and chop into bite-sized pieces.
  5. Add onion to skillet to soften (you may need to remove the skillet from the burner for a minute or two to cool a bit before adding the onion).
  6. Add cabbage to skillet in small batches, stirring to wilt,until all cabbage is in skillet. Add chicken broth, cover, and braise cabbage until tender (about 7 minutes).
  7. Drain the potatoes and return them to the large pot on burner set at the lowest setting.
  8. Generously sprinkle them with salt and pepper, and add about 3 tablespoons of butter. Mash and stir until smooth.
  9. Gradually add small amounts of milk, stirring after each addition until you have creamy mashed potatoes.
  10. Add the braised cabbage, onion, all the drippings from the skillet, and the chopped bacon to the potatoes and stir gently. Adjust seasonings to taste.
  11. Serve in bowls with a crater of butter in the center and enjoy! You can add ham with this dish, also delicious!