I’m not sure if I followed the classic recipe for Colcannon but I decided to use the last of the smoked bacon I had, and had already bought some cabbage for a another dish, so here we are. It is remarkably similar to many European potato and cabbage dishes so it was a cinch to make. Pretty good too.
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Ingredients
- 1/2 tbspn olive oil
- 1/2 lb smoked bacon cut into lardons
- 2 white potatoes peeled and cut into cubes
- 1/3 cup white cabbage diced
- kosher salt and freshly ground black pepper to taste
Servings: people
Units:
Instructions
- Gather all ingredients before starting recipe.
- Peel and cube potatoes. Add to a medium sauce pan, cover with water and bring to a boil. Reduce heat to medium and cook for about 15 minutes, or until potatoes are soft but not mushy.
- Slice smoked bacon in lardons.
- Cut about 1/3 off from a small head of white cabbage, slice into 1/2" slices and then dice into 1/2" slices.
- Add 1/2 tablespoonful of oil to a medium sized skillet and heat over medium heat.
- Add the bacon to the skillet, and cook until the bacon starts to brown, about 6-10 minutes. When the bacon has browned, drain all but about 1 tablespoon of fat from skillet.
- Add sliced cabbage to bacon fat, season with kosher salt and toss with bacon to combine. Cover the pan with a lid and cook for about 6-8 minutes over medium heat or until the cabbage begins to wilt and starts to brown at the edges.
- When potatoes are cooked, drain and smash with a potato masher and add to the bacon and cabbage mixture. Stir to combine. Taste for seasoning and adjust as needed.