I’ve been in the kitchen preparing for St. Patrick’s Day this week, y’all, and there are so many fun recipes to try that taste so delicious, but are very easy to do!
St. Patrick’s Day in America is a day filled with food, friends, and typically beer. For me, its the one time a year that I prepare corned beef and cabbage as well.
I came across this recipe for colcannon recently, and it called out to my Pantry Fairy heart. The ingredients are simple, inexpensive and common, and make an amazing dish when combined together. Potatoes, onions and cabbage are easy to find and prepare, and the bacon gives this dish and extra special twist.
The best thing about it is that it pairs beautifully with the traditional corned beef. The flavors blend together perfectly.
In a nutshell, let’s walk through the preparation.
The first thing you want to do is prepare your main ingredients by cleaning, peeling and chopping.
Boil the potatoes, and prepare basic mashed potatoes with some butter and milk or cream. Simultaneously, saute the onion in a little olive oil until translucent. Add the cabbage to the saucepan, stir, and cover to allow it to cook down.
Once all of the parts are cooked, mix the onion/cabbage mixture into the mashed potatoes.
Place mixture into a serving dish, and garnish with cooked, chopped bacon. So delicious!
- 6 russet potatoes, peeled
- 1 small brown onion, chopped
- 1/2 head of green cabbage, chopped
- 6 strips of bacon, cooked and chopped
- 1 stick butter
- 1/2 cup milk
- 1 tbsp olive oil
- salt and pepper to taste
- Begin by preparing all vegetables. Peel and dice potatoes. Chop the onion and cabbage.
- In a large stock pot, boil the potatoes in enough water to just cover them. Boil until they are tender when pierced by a fork and break apart easily.
- Drain the potatoes.
- Add 1 stick of butter, cut into slices by tablespoon. Mash with potato masher or hand mixer. Add milk; mash until smooth and creamy. Add salt and pepper to taste.
- While the potatoes are cooking, saute onion in the olive oil in a separate saucepan until translucent.
- Once onion is cooked through, add in the chopped cabbage. Stir well, and then cover and cook for 4 minutes, stirring occasionally.
- Combine the onion/cabbage mixture into the mashed potatoes, mixing well. Add additional salt and pepper to taste.
- Prepare bacon as you normally would until crispy; chop coarsely.
- Add bacon as a garnish when serving; it adds a delicious flavor.
Enjoy! This recipe looks a little more complicated than it actually is because of all the moving parts. If you try it, let me know!
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