May the leprechauns be near you, To spread luck along your way.
And may all the Irish angels, Smile upon you St. Patrick’s Day.
Irish Blessing
Although I’m not Irish…I do love me some delish Irish dishes! So when St. Patty’s Day comes around, I bring out a few of my fav’s & get to cooking! Last year I shared my absolute favorite dessert recipe – Guiness Chocolate Cake. This year, however, it’s a traditional side dish – Colcannon. This comforting mix of potatoes & cabbage is an excellent accompaniment to your corned beef! 🍀🍀🍀🍀
Serves 5
Ingredients
- 3 large russet potatoes, cut into chunks
- 1/4 c heavy cream
- 1/2 onion, chopped
- 1/3 head green cabbage, chopped
- 3 slices bacon
- Salt & Pepper, to taste
- 2 green onions, chopped (optional)
- Butter (optional)
Place potatoes in a large saucepan with enough lightly salted water to cover. Bring to a boil & cook for 15-20 min, until tender. Drain well making sure to remove excess water. Add 2 T butter & cream. Cover & let the butter melt.
Meanwhile cook bacon in a large skillet until it is crispy. When done, remove bacon & coarsely chop. Leave bacon fat in skillet.
Add onion to bacon fat & cook in skillet over medium heat until tender. Add cabbage & cook until tender & lightly browned on the edges: approx 7-8 min.
Mash potatoes & gently stir in the cabbage mixture & chopped bacon. Season with salt & pepper to taste. Top with green onions (if desired) & extra butter (if desired). Enjoy!