Today I am making Irish comfort food. And for me that means Colcannon.
Colcannon is very simple to make. It's basically mashed potatoes, sauteed cabbage and bacon. Stick to your ribs comfort food happy goodness.
How can you go wrong when a dish starts out by doing this?!
Beautiful blanched Savoy cabbage...
Have a bowl and be prepared to take a nap! Which is exactly what I am doing this afternoon while Doug is watching the Carolina Tarheels [hopefully] win the 2013 ACC tournament.
Happy St. Patty's y'all!
Mama Ozzy's Colcannon
2.5 lbs russet potatoes
2.5 lbs Savoy cabbage, cored and cut into quarters
1 lb bacon
1 large onion, chopped
4 green onions
4 Tbsp butter
1 cup milk, hot
salt and pepper
Place unpeeled whole potatoes in a large pot and cover with water. Bring to a boil and cook until potatoes are tender when pierced with a knife (about 30 minutes).
Remove potatoes from water and add cabbage to boiling water. Bring to a boil and cook 3 minutes. Drain cabbage into a colander.
Fry bacon in a large skillet, and drain on paper towels, reserving bacon fat.
Add onion to bacon fat and saute until translucent. Coarsely chop cabbage and add to skillet, cover and cook until cabbage is very tender. Season with salt and pepper.
Peel potatoes and run them through a ricer into a large bowl. Add butter and hot milk and mix until smooth, adding more milk if necessary. Season with salt and pepper.
Fold cabbage and reserved crumbled bacon into potatoes until well mixed. Serve hot.