0 0
Diane’s Colcannon

Share it on your social network:

Or you can just copy and share this url

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Diane’s Colcannon

Directions

Share

Ingredients :

  • 2 ½ pounds potatoes
  • peeled and cubed
  • 4 slices bacon
  • ½ small head cabbage
  • chopped
  • 1 large onion
  • chopped
  • ½ cup milk
  • salt and pepper to taste
  • ¼ cup butter
  • melted
  • Methods :

  • Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender.
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside. In the reserved drippings, saute the cabbage and onion until soft and translucent. Putting a lid on the pan helps the vegetables cook faster.
  • Drain the cooked potatoes, mash with milk and season with salt and pepper. Fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl. Make a well in the center, and pour in the melted butter. Serve immediately.
  • Admin

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    previous
    Tamagoyaki (Japanese Rolled Omelette)
    next
    Double Chocolate-Dipped Strawberry Yogurt Cup
    previous
    Tamagoyaki (Japanese Rolled Omelette)
    next
    Double Chocolate-Dipped Strawberry Yogurt Cup

    Add Your Comment