IRISH COLCANNON ~ Potatoes with Cabbage & Bacon
(adapted from All Recipes)
4 slices thick bacon………………………….……...............1/3 cup milk
2 lbs. potatoes, chopped into 1" pieces…......……...1 TB fresh parsley, chopped
1/2 small head cabbage, about 4 cups chopped small
1 medium white onion, chopped small (or about 3/4 cup)
1-2 tsp. kosher salt, or to taste…………………........…3-4 TB Butter, melted
1/2 teaspoon freshly ground black pepper
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Put potatoes in a saucepan with enough water to cover; and add a few tsp. of salt. Bring to a boil, and cook for 15-20 minutes, until tender. (I leave the peels on for taste, color & texture.)
I cut the bacon slices in half first... then put bacon in a large skillet and cook over medium high heat until evenly brown and crispy. Scoop out the bacon; crumble it and set aside.
Saute the cabbage and white onion in the bacon drippings until soft and translucent.
Drain the cooked potatoes, mash with milk and season with salt and pepper. Fold in the bacon, cabbage, most of the parsley (reserve some to sprinkle on top) and onions, then transfer the mixture to a large serving bowl. Make a well in the center, and pour in the melted butter. Sprinkle with reserved chopped parsley. Serve immediately. Serves 6
TIP: If you want to prepare these ahead, put the whole mixture into a large (sprayed or buttered) casserole dish. Then reheat in microwave for about 8-10 minutes, in oven at 350 for about 20-30 minutes ~ until everything is nice and hot.
NOTE: I had the neighborhood women over to play Pokeeno, and went with a St. Patrick's Day theme for dinner. So, I just put it into a large casserole dish and kept it a warming tray for our buffet dinner (with baked corned beef).
TIP: Use the other half of the cabbage to make coleslaw another night ~OR~ take off 8-10 large outer leaves first and save them to make cabbage rolls another night (I have recipes for both in my index).