Receta Colcannon-Potatoes and Cabbage
Colcannon-Potatoes and Cabbage
This recipe makes for a perfect accompaniment to the previous post of corned beef, however don’t let the Irish holiday be the only time you make this, because if you like potatoes and cabbage, you will probably find yourself making this often! If you don’t like them, well I’m sorry about that–we can’t all be alike, what fun would that be…
Colcannon-Potatoes and Cabbage
Ingredients:
1/2 head of cabbage-quartered
- 4 potatoes-peeled and quartered
- 4 slices bacon-cut into 1 inch pieces
- 1 onion-sliced
- 1/4 cup half and half
- 2 tablespoons butter
- Salt & pepper-to taste
Directions:
In a large pot over high heat, bring about 4 cups water to a boil, add in the cabbage and potatoes and boil for about 25-30 minutes or until tender. Remove the cabbage and shred. Mash the potatoes in a medium bowl; set aside.
Meanwhile, in a frying pan, cook the bacon until crisp; set aside.
Add the onions to the bacon grease and saute until tender. Add the cabbage and saute until the liquid disappears.
Add the cabbage and onions to the mashed potatoes and then add in the rest of the ingredients.
Serve along side the Corned Beef Recipe from previous post
Adapted from www.closetcooking.com