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.
Kosher salt and freshly ground black pepper to taste
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, 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.