It’s basically mashed potatoes with cabbage and bacon. You know what makes mashed potatoes even more magical? Bacon. And the cabbage makes it a health food, right? RIGHT??
This is a re-post. The photo for the original Colcannon post was just so terrible, it needed an update.
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, but we tried this one at the International Food and Wine Festival at Disney World in 2004, and it’s been tough to branch out after tasting such perfection.
- 1 pound red bliss potatoes, scrubbed and cut into chunks
- 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 fold in cabbage/bacon mixture.
- Taste and adjust seasoning.
Source: Adapted from EPCOT’s Food and Wine Festival cookbook.