Think your favorite potato mash “mashed” with savory sautéed cabbage . . . . **under construction**

Yield: 8 servings
Colcannon

Prep Time
10 minutes
Cook Time
45 minutes
Additional Time
5 minutes
Total Time
1 hour
Ingredients
- 2 large baking potatoes, peeled, large cubes
- 2 cups of green cabbage, thinly sliced (or 2 c kale)
- 8 tbsp butter
- salt & pepper to taste
- garlic powder to taste (optional)
- green onions, sliced for garnish (optional)
- 4 slices bacon, diced & rendered crispy for garnish
Instructions
- Prep potatoes for boiling - peel and cut into large cubes.
- Place potato cubes in a medium saucepan, cover with cold water, & salt liberally.
- Bring to a low boil & continue at a low boil for 15-20 min or until cubes are easily pierced. Drain and return the cooked cubes to the hot saucepan. Allow the residual heat to dry out any excess moisture before adding the butter and mashing to desired consistency.
- While the potatoes are cooking, in a medium skillet, render the bacon slices. Lay the bacon slices in a cold pan and then bring to med heat. When cooked and crispy on one side, flip to finish. When desired level of crispness is reached, remove to a heat-safe dish/tray to drain and cool. When cool, dice for garnish.
- To the bacon fat in the pan over med heat, add the thinly sliced cabbage. Salt and pepper to taste. Sauté until soft.
- Add the mashed potatoes to the sautéed cabbage and mix to combine.
- Give a very light sprinkle of garlic powder for flavor depth (optional) and stir to incorporate.
- Taste for sale & pepper - adjust as needed.
- Serve warm with bacon and green onion garnish.
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