Well, yes and no. We’re going to make colcannon. This is an Irish dish that has alot of my favorite foods all in one dish….butter, bacon, potatoes! See?
There are alot of different versions of this dish depending on what country you visit….Ireland has Colcannon, Scotland has Rumbledethumps and England has Bubble & Squeak. Are they the same? No, but they are delicious second cousins.
What about cabbage? Here’s where you can make it your own. How about Savoy? Or you could use classic green head cabbage. Or, trick the kids into eating brussel sprouts. Shred them fine and they will NEVER know.
- 1 head cabbage cored and shredded
- 5 pounds potatoes peeled and rough large diced
- 1 pound bacon diced
- 1 stick butter, salted cut into dice
- 1 teaspoon salt, kosher
- 1/2 teaspoon black pepper
- Prep potatoes, add to dutch oven and cover with cool water. Put on medium heat and bring to a boil.
- Cook the diced bacon on medium low at the same time as the potatoes. Cook until crisp, and pull to the side when cooked.
- Prep cabbage and add to potatoes after 15 minutes at the boil. Continue to cook until the potatoes are fork tender.
- Drain the potatoes and cabbage and return to the pot on low heat until the extra water has dried.
- Add bacon along with the fat from the pan, butter, salt and pepper and mash with a potato masher until well combined but potatoes should not be completely smooth.
- Grab a spoon, you’re done!