St. Patrick’s Day is right around the corner, so here is one of our favorite Irish recipes.
In essence, it’s mashed potatoes with cabbage and bacon. Colcannon works well as a make-ahead dish, and it also handles freezing and reheating nicely. There are many different versions of this dish, and not all of them include bacon. We will be testing some vegetarian versions soon, but we tried this one at the International Food and Wine Festival at Disney World in 2004, and it has been our stock colcannon ever since.
- 1 pound red bliss potatoes,
- 8 strips of bacon, finely diced
- 1 cup of shredded green cabbage
- 1 small spanish onion, finely diced
- 1 Tablespoon white vinegar
- 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
- Boil potatoes in water until they are tender. Drain and mash with the salt and pepper.
- In a medium pan, fry the bacon until it is brown (but not crispy; crispy bacon will turn into a tough mess when it sits in the potatoes).
- Add the onions, cook until translucent.
- Add cabbage and vinegar, cook until cabbage is tender.
- Mash warm potatoes with salt and pepper, then add cabbage/bacon mixture. Taste and adjust seasoning.
Adapted from EPCOT’s Food and Wine Festival cookbook.