Colcannon Time: 45 minutes
3 potatoes
2 cups shredded cabbage
1 onion
2 slices bacon
2 tbs chicken stock
2 tbs butter
1/2 cup milk
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 Time: 20 minutes
leftover colcannon
3 tsp butter
In small - 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 4 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 about 4 sections. Pat it together and let sauté 6 - 7 minutes. When done on the bottom again, slide it onto a plate and serve.
Cooking for Two? Or more?
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