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colcannon

(1 rating)
karlyn255 avatar
Recipe by
Stormy Stewart
@karlyn255
Mio, MI

Although Colcannon is traditionally eaten for St. Patrick's Day in March, the use of fresh potatoes and cabbage makes it a perfect harvest meal. You can eliminate the bacon for a vegetarian option. Serve up a pot of Colcannon for your Lughnasadh or Ostara celebrations!

►
(1 rating)
yield serving(s)
method Stove Top

Ingredients For colcannon

  • 3 lb
    potatoes, washed and pealed
  • 1 sm
    head cabbage washed and finely chopped
  • 2 stick
    butter
  • 1 1/2 c
    cream
  • 4
    leeks, chopped and diced
  • 1/2 lb
    bacon, cooked and diced
  • salt and pepper to taste

How To Make colcannon

  • 1
    cook the potatoes until they are soft, and then drain and rinse. Place them back in the pot and mash thoroughly, so you remove all the lumpy bits. Gradually add one stick butter, in small pieces, stirring into the potatoes so that it melts. Add the milk in and mix.
  • 2
    While you're working with the potatoes, boil the cabbage. Some people like to use the potato water, and that's fine. Once it's soft, about 8 minutes, drain and add into the potatoes. Add the second stick of butter -- again, put it in using small pieces so that it melts and coats all the cabbage. Add bacon and leeks. Simmer for about half and hour, and then season with salt and pepper to taste. Serve with hearty bread.
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