Colcannon

Total time: 40 minutes
    Mashed potatoes with cabbage, bacon and butter... In poorer times this would have been a meal, rather than a side dish.  We'll have it as a side dish for 2 meals; first mashed, then fried.

 Ingredients:

• 4 medium potatoes
• 2 cups shredded cabbage
• 1 onion
• 2 slices bacon
• 2 tbs chicken stock
• 2 tbs butter
• 1/2 cup (4oz, 125ml) milk

 Instructions:

• Peel the potatoes and cut in large chunks. 
• Cook in boiling, salted water until tender. 
• While potatoes cook: 
• Shred cabbage by cutting slice off of head, lay the slice cut side down and cut into 4ths, then, cutting across, slice 1/8 inch thick.  Do not use the core of the cabbage - you'll recognize it when you see it.  One 'side' of the cabbage will probably be enough for the 2 cups.  Save the rest for later.  
• Chop the onion. 
• Sauté the bacon. 
• When the bacon is crisp, remove and crumble. 
• Add the onions to the pan and sauté briefly, scraping up in brown bits from the bacon. 
• Add the cabbage and stir well. 
• Add the chicken stock, cover, reduce heat and cook until cabbage is tender, 10 - 15 minutes.
• When the potatoes are done drain and mash. 
• Add the butter and milk.   Mash together.  Consistency should be of soft mashed potatoes.  Add more milk if needed. 
• Stir in the bacon and cabbage.  Mix well and serve.

     And for the leftovers....

Fried Colcannon

Total time: 25 minutes
     Similar to Mashed Potato Cakes, but easier and quicker to make.  

 Ingredients:

• leftover colcannon
• 3 tsp butter

 Instructions:

• In a medium nonstick skillet melt 1 tsp butter over medium-high heat. 
• Add half of the colcannon and pat it down evenly.  Let sauté for 6 - 7 minutes until crisp and brown on the bottom. 
• Using a spatula, turn the colcannon over carefully so the crispy side is up.  It's not necessary to keep it together; do it in sections. 
• As you are turning it put 1 tsp butter underneath the sections. 
• Once it's all turned pat it back together. 
• Put the remaining half of the colcannon on top of the browned side in the pan, spreading it out and patting it down. 
• Let sauté for 6 - 7 minutes until bottom is crispy and brown. 
• Now turn this over, adding the remaining tsp of butter and doing it in sections. 
• Pat it together and let sauté 6 - 7 minutes. 
• When done on the bottom again, slide it onto a plate and serve.