Colcannon, a delicious Irish potato recipe, is going to be your new favorite comfort food. Made with bacon and cabbage, I could make a full meal out of this amazing recipe.
Servings: 6 servings
- 4 cups chicken stock
- 2 1/2 pounds yukon gold potatoes peeled and cut into 2 inch pieces
- 6 slices thick cut bacon
- 1/2 head of cabbage chopped
- 1 large yellow onion chopped
- 2 cloves garlic minced
- 1 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup milk
- 1/4 cup unsalted butter melted
- scallions diced for serving (optional)
Add the potatoes to a large saucepan or dutch oven and cover with chicken stock. Bring to a boil and cook, covered, for 15 to 20 minutes or until the potatoes are fork tender.
While the potatoes are boiling, cook the bacon in a large heavy bottomed skillet. Remove the bacon from the pan, and transfer to a paper towel lined plate. Once cool, crumble.
Add the cabbage, onion, and garlic to the skillet and sauté in the remaining bacon fat. Season with salt and pepper and cook until the vegetables are soft and translucent, about 5 to 7 minutes.
Drain the potatoes and mash. Mix in the milk and beat until you get the desired consitency. Stir in the cabbage and onion mixture and the bacon. Taste and season with more salt and pepper if needed.
Transfer the potatoes to a large serving bowl, top with the melted butter and scallions (if using) and serve.