Traditional Irish Colcannon; with a twist

Traditional Irish Colcannon, but better!

Traditional Irish food,  Corned Beef & Cabbage, Irish Stew, Soda Bread and my favourite, Colcannon!   These are at least some of the recipes that come to mind when we think of Irish food. Of course, there are many more delicious offerings, but for now, lets make Colcannon with a twist!   (You knew I was going to add a twist right?).

Traditional Irish Colcannon is made with mashed potatoes and cabbage.  Newer recipes use Kale, which while pretty doesn’t taste the same, and just isn’t for me.  Of course, you can do you, and I won’t judge.  I add leeks, simmered in cream until they are tender and sweet, crisp bacon and chicken stock instead of water for extra flavour.

Intentional Leftovers are a must

Irish Colcannon is not only delicious as a side dish, but the leftovers are exceptional and leftovers have so many great uses.  Make a double batch and then enjoy them later in the week. I’ve included a few other Intentional Leftover links too!

Ingredients

  • 2 1/2 pounds russet potatoes peeled and cubed
  • 1 cup chicken stock
  • 3 cups water enough to cover
  • 4 slices bacon chopped
  • 4 cups green cabbage chopped
  • 1 leek white part only, chopped
  • 1/2 cup cream
  • 1 salt to taste
  • 1 black pepper to taste
  • 1/4 cup butter melted

Instructions

  • In a large pot place potatoes, chicken stock and enough water to cover.  Bring to a boil, reduce heat, cover and simmer for 25 minutes until fork tender.
  • Place bacon in a large, deep skillet over medium heat.  Cook stirring often until crisp. Remove bacon from the pan, and drain on paper towel. Place cabbage in pan with the bacon drippings over medium heat.  Cook 5-6 minutes until tender. Season to taste with salt and pepper.
  • While the cabbage cooks, place cream and leeks in a saucepan and simmer until softened, about 20 minutes.
  • Drain the cooked potatoes and return to pot. Pour in warm leek/cream mixture.  Stir in cooked cabbage and bacon.  Season to taste with salt and pepper. 
  • Place colcannon in a serving dish, pour melted butter over top and sprinkle with chopped parsley.   Serve immediately or keep warm in the oven.

 

 

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