Colcannon

It isn't St. Patrick's Day without potatoes.

Let's get started.

Colcannon
3 lbs. Potatoes
2 Sticks Butter
1 1/4 Cup Heavy Cream, warmed
1 Head Cabbage, finely shredded
1 lb. Bacon, cooked and crumbled
4 Scallions
3-4 Cloves of Garlic, minced 
Kosher Salt
Freshly Ground Black Pepper
Chopped Parsley for garnish

Steam the potatoes in their skins for 30 minutes. Peel them and add one stick of butter, mash thoroughly to remove any lumps. Stir in the warmed cream a pinch of salt and pepper, and mix. 

In a large pan, add in one stick of butter, add in the cabbage season with a pinch of salt, ground pepper, and sauté for 8 minutes. Making sure to stir constantly. Then add in the garlic and scallions, sauté for 1-2 minutes. Remove from heat.

Stir in the cabbage and crumbled bacon into the mashed potatoes, taste and add salt and pepper if needed. Garnish with parsley

Serve and enjoy. 


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