Diane’s Colcannon
Cabbage and bacon are folded into these mashed potatoes, complete with a well of melted butter!
When I saw this recipe for a spin on the classic Irish colcannon, I knew I had to put it on our St. Patrick’s Day menu.
I mean, come on… a WELL of melted butter?!
This recipe was pretty simple to make. I left the skins on the potatoes because it was easier and I enjoy the flavor/texture.
We had a ton of leftovers from this recipe, so we brought them to my in-laws’ house a few days later as a side dish for the meatloaf that my Father-in-law made with my toddler. It was a big hit!
I served the colcannon with Single-Skillet Bacon-Rosemary Chicken Thighs with Roasted Tomatoes (recipe coming soon!) and Irish Soda Bread for dessert. It was a delicious meal!
2 1/2 pounds potatoes, peeled and cubed
4 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
Head to Allrecipes.com for the full recipe.
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
