Name: Colcannon with Red Onion & Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: About 1 lb. red or golden potatoes, peeled; 2 Tablespoons butter; 1 cup chopped red onion; 1 slice lean bacon, cooked but still floppy, chopped; 2 1/2 cups shredded cabbage (about 1/4 of a small head); 2 Tablespoons milk or fat free half & half; Salt & freshly ground pepper, to taste

Ingredients

Scale

About 1 lb. red or golden potatoes, peeled
2 Tablespoons butter
1 cup chopped red onion
1 slice lean bacon, cooked but still floppy, chopped
2 1/2 cups shredded cabbage (about 1/4 of a small head)
2 Tablespoons milk or fat free half & half
Salt & freshly ground pepper, to taste

Instructions

Peel the potatoes and put them in a saucepan. Cover with water, bring to a boil and cook until tender, about 20 minutes. Drain off the water and put the potatoes in a medium mixing bowl.
Cut a pat of butter off for the top, then put the rest of the butter in the saucepan over medium heat to melt. Add the onion and bacon, cover and cook for several minutes, stirring frequently, until the onion is soft. Add the cabbage and cook for about 3 – 5 minutes longer, again covering the pan, but lifting it to stir every minute or so, until the cabbage is wilted and partly tender but still has a bit of crunch.
Now, using a fork, mash the potatoes with a fork or potato masher, adding milk or half & half to moisten as needed. Stir in the cabbage mixture and season to taste with salt & freshly ground pepper. Serve hot, making a well in the center for the reserved pat of butter.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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