Irish Colcannon Potato Recipe, Whats Cooking America Irish Colcannon Potato Recipe 0 Mashed Potato with Kale and Bacon Irish Colcannon Potato Recipe is a true Irish soul food. The dish consists of mashing together buttery mashed potatoes with cooked kale or cabbage and leeks for flavoring. Once the mixture is mashed together, it is ready to eat or it can be placed in a baking pan and baked in an oven for another 30 minutes. For this recipe, I used kale sauteed in bacon and mixed in the bacon crumbles (because I love bacon and bacon gives everything a boost!). I love the color of the dark green kale mixed with the mashed potatoes as well as the flavor of bacon and leeks. It is very common in Ireland, to find the colcannon recipe printed on the back of a bag of potatoes. There are also many recipe variations. Some boil the greens and some will saute the greens in bacon for additional flavor. If your a lover of collard greens, then you should definitely try colcannon to serve at your next family dinner.

You can also enjoy your leftover colcannon for breakfast the next morning as fried patties or fry it up with leftover meat to make Corned Beef Bubble and Squeak . Check out What’s Cooking America’s Perfect Mashed Potatoes and also our favorite holiday Make-Ahead Mashed Potatoes . History of Colcannon: During Medieval times in Europe and Ireland, potatoes, cabbages, and leeks were considered the food of the common man so it was inevitable that a dish would evolve that combines all the ingredients. The word colcannon is from the Gaelic term “cal ceannann” which means white-headed cabbage. It is also believed to be a derivative of the old Irish “cainnenin” translated as garlic, onion, or leek. In Ireland, colcannon is served as a special treat with ham or Irish bacon. The Irish tradition is to serve colcannon as the main dish for Halloween festivities and refer to the evening as “Colcannon Night”. Colcannon is used for the foretelling of marriages. Just as Americans have the fun superstition of the single young lady who catches the wedding bouquet will be the next to marry.

Young single Irish women hope to find the ring hidden in their plate of colcannon. A blindfolded, unmarried woman is to pick the head of cabbage or kale from the garden that is to be cooked in the colcannon dish. Charms such as rings, thimbles, and coins are wrapped and hidden in bowls of colcannon. This is a particularly exciting eve for the young men or women. If a young unmarried girl is lucky enough to find a ring in her bowl, a marriage proposal could be soon waiting for her and she would likely marry within the year before the next Colcannon Night. Other young maidens would fill their stockings with their first and last spoonfuls of colcannon and hang them from the front door handle. It is believed that the first man through the door would become their future husband. Irish immigrants that came to the United States, introduced colcannon to American cuisine and you will find it served in America more commonly on Saint Patrick’s Day. One of the favorite ways to enjoy a plate of colcannon is to make a large mountain shaped pile on your plate, then make a big well or hole in the center of the pile.

A generous pat of butter is placed in the hole which quickly melts. Then cream is poured around the outside of the colcannon pile. One is to take a spoonful of colcannon and dip it into the well of melted butter and experience a bite of heaven. 1735 – Earliest reference to mashed potatoes and cabbages is found in the Diary of William Bulkely, of Bryndda, near Amlwch in Anglesey, who made two journeys to Dublin in 1735. 1847 – Mrs. Crowen’s American Lady’s Cookery Book, Mrs. T.J.

Crowen [Dick & Fitzgerald: New York] 1847 (p.194) “Cabbage and Potatoes.- Chop cold boiled cabbage and potatoes quite fine; put them together, season with butter, pepper and salt, add a very little vinegar to hopt water, to moisten without making it wet, put it into a stew-pan over the firs, stir it well, that is may be thoroughly heated, but not burn; then take it into a dish, and serve for breakfast, or with cold boiled salt meat for dinner.” 1875 – Cassell’s Dictionary of Cookery with Numberous Illustrations, [Cassel, Petter, Galpin & Co. : London] 1875 (p.150) “Colcannon. – Boil separately equal weights of young cabbage, savoy, or spinach, and potatoes. Chop the greens and mash the potatoes, and mix them wll together with a little pepper and salt, and one ounce of butter to one pound of the mixed vegetables. Heat the mixture over the fire for a few minutes, stirring it all the time; then press it into a hot, well-buttered mould. Turn out and serve.

Or, press it after mixing into a well-buttered mould, and put it into the oven for half and hour. Turn out and serve. Cold vegetable may be warmed up in this way. Probably cost, 6d. For a pint mould. Sufficient for three or four persons.” Food Timeline: Irish Food History & Traditions – Colcannon Oxford Companion to Food, Alan Davidson, Oxford University Press, 1999 (p 203) Irish Traditional Cooking. Dublin: Allen, Darina (2012 revised version), Gill and Macmillan. P.152.

Researching Food History Blog Spot – Cooking And Dining, Colcannon Night, by Patricia Bixler Reber, Oct 28, 2013, healthcook.com One Perfect Bite Blog Spot, Cocannon – An Irish Halloween Tradition, by Mary Bergfeld, Oct 8, 2009 Yield: 6 to 8 servings Ingredients: 1 1/3 pounds (4 medium) Russet or Yukon Gold potatoes , washed, peeled, and cut into uniform 2-inch chunks* 1 teaspoon salt 4 to 6 tablespoons warm butter 1/2 to 2/3 cup hot milk, half & half, or cream 4 strips thick-cut bacon 1/2 bunch of curly kale , washed, de-stemmed, and chopped** 1 leek , finely chopped 4 green onions stalks (1/2 cup,) finely chopped (divided) Salt and Pepper to taste * Do not cut the potatoes into smaller chunks as too much water will be absorbed by the potatoes. After cutting the potatoes, immediately place in cold water to prevent discoloration of the potatoes. ** Can substitute 1/2 head of cabbage, if desired.

Instructions: Mashed Potato Preparation: In large saucepan, add cut-up potatoes, 1/2 teaspoon salt, and just enough cold water until potatoes are covered; bring to a boil. Reduce heat to medium; cover and let simmer 15 to 20 minutes or until potatoes are tender when pierced with a fork. Potatoes are done when the internal temperature registers approximately 200 degrees F. on your cooking thermometer . This is the type of cooking thermometer that I prefer and use in my cooking. I get many readers asking what cooking thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo on the right. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer . While potatoes are cooking, either in another saucepan or microwave, heat butter. Also heat hot milk or saucepan or microwave. NOTE: Do not add cold butter or cold milk/cream when making mashed potatoes. When the potatoes are cooked, remove from heat and immediately drain potatoes thoroughly in a colander.

Return to saucepan; heat over medium-low heat approximately 1 to 2 minutes to dry potatoes, stirring occasionally. NOTE: Boiled potatoes left in water will start to jell and may even increase in volume, becoming swollen and watery. That is why it is important to let the potatoes drain for a couple of minutes in a colander immediately after they are cooked. In the same saucepan that the potatoes have been heated in, mash potatoes with a potato masher, potato ricer (do not use your electric mixer) until there are no lumps. Stir in warm butter, remaining 1/2 teaspoon salt, and 1/2 cup of the hot milk. Add additional milk, a little at a time, if necessary, for desired consistency. Note: Gluey or gooey mashed potatoes are caused by vigorous over mashing, as anyone who has tried to make the side dish in a food processor can attest. When potatoes are boiled, their starch granules swell. If those granules are broken too vigorously, the cells release copious quantities of starch, resulting in a potatoes with the consistency of wallpaper paste. I personally use a potato ricer when making mashed potatoes.

Using a potato ricer, you can make velvety smooth mashed potatoes right at home because potatoes come out fluffy without being gummy. Once you use the potato rice, you will never go back to the old traditional potato masher. If you don't have one and would like to purchase a potato ricer , just click on the green link. Season to taste with additional salt, if desired. Colcannon Preparation: While potatoes are cooking, in large skillet over medium-high heat, start cooking the bacon strips until bacon is crisp. Remove the bacon and set aside on a plate with paper towels. Drain off most of the bacon fat, until there is enough left to coat the bottom of the skillet. Add the kale and leeks to the skillet and sautfor approximately 5 to 7 minutes or until the kale is completely cooked and shriveled. Remove the kale and leeks from the skillet and set aside on a cutting board to cool down. Once the kale and leeks have cooled down enough to touch, use a knife to finely dice the mixture. Crumble the bacon into small pieces and set aside 1 teaspoon of the bacon pieces along with 1 teaspoon of diced green onions for garnishment.

Stir the kale mixture, remaining bacon pieces and green onions into the mashed potatoes until well blended. Season to taste with additional salt and pepper. Spoon Colcannon into large serving bowl and sprinkle with reserved bacon crumbles and diced green onions mixture. Serve immediately Makes 6 to 8 servings. Irish Colcannon Recipe - Food.com Cook 40 mins Colcannon is a very traditional Irish dish which consists of mashed potatoes and cabbage. Traditionally colcannon was served at Halloween; The host would mix a coin, a button, and a ring into the colcannon and whoever found them had the following fortunes: coin meant wealth, button meant spinster or bachelor, and a ring meant marriage in the near future-- kind of fun! I like to serve this with Dublin Lawyer on top on St. Patrick's Day, just to change it up from the typical corned beef and cabbage. I also make this in lieu of mashed potatoes, just because it is so much more interesting. Enjoy! Ingredients 50 Favorite Irish Dishes Directions Scrub and cut the potatoes into quarters, and place in a large pot of water. Bring to a boil, and cook until potatoes are tender.

Place the cabbage, onion and water in a large pot and turn heat on to high. When the water starts to boil and sizzle (about a minute), cover the pot with a lid and reduce heat to low, and cook for about 8 minutes until they are tender, not mushy. Using a potato ricer, press the potato into the pot of cabbage and onion until all of the potato pieces have been pressed (remove the skins between pressings). Add the butter, cream, salt and pepper and gently mix until it is thoroughly combined. Taste to see if any more seasoning is necessary. Serve warm. If desired, wrap the "coin, ring, and button" in some paper to tuck under the colcannon (you don't want your guests to choke)! Would you like to attach a photo to your submission? Browse The image has been attached to your submission. Close Are you sure you want to report this post for review? Yes, report it. You must be logged in to interact with the activity feed.

Log in now Colcannon Recipe : Food Network Potato Pancake Recipes 4.7 142 I made this in a hurry by peeling &amp; chopping the potatoes and quartering the cabbage before boiling each of them in separate pots. I also used a pre-cooked ham steak and skipped the scallions. I served it as a side with Irish beef stew. It was a hit with my bookclub, we were discussing Brooklyn (hence the Irish food) and will now be a staple for my family! mpm_27 2016-04-01T11:40:04Z item not reviewed by moderator and published Good recipe except Tyler forgot salt, completely. Potatoes need a LOT of salt. Add some when you start mashing them after the steaming process. I'd also use cream instead of milk, but that's not necessarily authentic - just tasty. Anonymous 2015-04-07T14:55:00Z item not reviewed by moderator and published I made this for the first time for St. Patrick,s day. The only change I did was use regular chopped onions. This is the best tasting recipe yet.

My husband and I loved it. I'm going to make this more often. This is a keeper.!! ScorpioMB 2015-03-18T14:28:33Z item not reviewed by moderator and published I make this recipe every year for St. Pat's day. I usually serve it with stuffed cabbage or Guinness Stew. Always a winner! Kittie F. 2015-03-12T19:47:06Z item not reviewed by moderator and published I have made this exact recipe since seeing this years ago. It is a very long complicated process. I have decided from now on not to do the potatoes like this....too much hassle. Just going to peel potatoes and cut up like you do for boiling potatoes for mashed potatoes. Will just fix the mashed potatoes and then add in the ham, green onion and cooked cabbage. It is a very comforting recipe but it is kind of plain since there are no spices but I definitely fix this every year.

buzzsau 2014-02-23T17:26:00Z item not reviewed by moderator and published You really need to saute the cabbage for quite a while to get it soft. This are delicious. I use all the butter and then some and the scallions and bacon. YUM!!! Sassycooks 2014-02-09T18:21:06Z item not reviewed by moderator and published I've made this twice and it is so good! It's our new St. Patrick's Day meal. I only use about half the butter, and I've not put in the scallions (I forgot) - but it's so good without them that I won't change it now. Definitely a comfort food. A favorite in our house now! Karen Baker Affholter 2013-10-20T23:59:01Z item not reviewed by moderator and published This review has been deleted [removed] 2013-05-15T22:14:53Z item not reviewed by moderator and deleted This recipe was yummy.

Although peeling already cooked potatoes was a pain. Also the scallions were a bit overpowering. Next time I will use less and prolly sauté them with the ham bits. My good friend can't eat pork so I used turkey ham sautéed in a little bit of olive oil. ur2much2 2013-04-21T01:17:48Z item not reviewed by moderator and published This recipe was amazing!! The only thing I found was that there was so much cabbage that I actually used part of it in the Colcannon and dished up the rest with some bacon as another side dish! Sonja P. 2013-03-20T22:04:59Z item not reviewed by moderator and published I thought this dish was absolutely delicious. Served it as part of our St. Patrick's Day dinner. I made the recipe as written. DIANE B. 2013-03-20T20:16:38Z item not reviewed by moderator and published This was a really neat way to incorporate cabbage into our St Paddy's Day dinner.

I searched a few other recipes which had kale in them so I added some to this. I also cut down the prep time by skipping making my own potatoes! I used two packages of Bob Evans refrigerated original mashed potatoes. I had potatoes for days! But this was really delicious. I also used thick cut bacon cut into small pieces and slow cooked in a saute pan rather than ham chunks. I like the idea of sauteing the cabbage in the bacon grease to add even more flavor. My family and our guests all enjoyed this a lot! bankmom 2013-03-20T14:12:40Z item not reviewed by moderator and published Mixed reviews in my house. Older generation loved, the younger not so much. The potatoes and cabbage were a bit of a hassle given the outcome. I think I'd tweek like the idea below to fry some bacon and sautee the cabage in the drippings. Overall good, havent tried the leftovers yet...

kajosl 2013-03-19T19:47:15Z item not reviewed by moderator and published On St Patrick's Day i was looking for something to go with the corned beef besides the same old boiled potatoes and stumbled across this recipe. I steamed my potatoes using the whole 5# bag of yukon golds I had- fried some chopped bacon til crunchy, set the bacon aside and added the cabbage to bacon drippings with some chicken broth - cooked til the cabbage was soft- mashed the potatoes (skins on with lots of browned butter- drained and added the cabbage to the potatoes as well as, the bacon bits, salt and pepper to taste, and scallions. this will be my go to recipe- It was amazing!! tjpb4 2013-03-18T14:37:24Z item not reviewed by moderator and published I made this for the first time on St. Patrick's Day to accompany Michael Symon's Irish Stew and my Irish Soda Bread. What a fantastic meal. My husband HATES cooked cabbage in any form. He will only eat coleslaw.

Well, even he went back for seconds on everything, including the Colcannon. I forgot to buy a piece of ham so I used bacon instead and it was huge hit. A drop or two of green food coloring gave it just a light green color to go with our green beer! I won't wait until St. Patrick's Day to make this crowd-pleaser again! tannercb 2013-03-18T08:14:18Z item not reviewed by moderator and published I made this for the first time today using gold potatoes and a little bacon since the protein was covered by a corned beef. I followed the recipe exactly and it was delicious! Having said that, I will never peel already-cooked potatoes again! Truly a hassle. Since you're not going to get silky-smooth mashed potatoes anyway (cabbage, scallions, ham/bacon, just leave the peels on and have "smashed" potatoes. Soooo good! NANCY H. 2013-03-17T19:33:54Z item not reviewed by moderator and published So good even my picky eaters ate it!

My son loves this with chopped turkey inside (cooked hte day before and topped with turkey gravy.... YUMMM! KRISTIN K. 2013-03-16T15:59:13Z item not reviewed by moderator and published Soooooo good! I added a little dill to the cabbage while I cooked it. I also added a few drops of horseradish sauce to the mashed potatoes and it was excellent!! julia4evert 2013-01-29T00:31:53Z item not reviewed by moderator and published the best i ever had! now, i want more! Saucier DuFer 2012-11-01T20:40:17Z item not reviewed by moderator and published If you are a lover of potatoes and butter,you will absolutely love this recipe. I made it with leftover Easter ham and it was and now is in the top ten of my all time favorite meals.You have to put a lot of pepper and butter on it when you are serving it. I can not rave enough about this dish.

adoptacat01 2012-04-29T14:06:38Z item not reviewed by moderator and published Tested last week for St Pats party &amp; was amazing! Used leeks instead of scallions, baking potatos (they're starchy and bacon. Don't skimp on the butter at the end...totally the Irish way. (They also use kale vs. gr cabbage. Searched several recipes and this was by far the best. Am serving w/Roasted Root Veg Irish Lamb Stew, Soda Bread (will buy &amp; Guiness Brownies. I shaped leftovers into patties,sauteed in butter &amp; topped w/eggs for breakfast - just cuz I could! Then made again on St. Pats day...it was a total hit! RosiesMother 2012-03-30T17:27:59Z item not reviewed by moderator and published This was delicious and easy to make. I made this for a St Patty's Day party and everyone loved it. This is a keeper and I've share it with many friends. Thanks FoodNetwork!!

cherokee6691w 2012-03-18T05:51:10Z item not reviewed by moderator and published This is the ULTIMATE comfort food even if it isn't St Patrick's Day. I used a large ham hock instead of ham, cooled it down and took all the meat off the bone. Added a little of the "ham water to the cabbage when I cooked it. Everyone loved it. Thanks Cristabel and Tyler. Try this, you won't be disappointed. "Nana J" Minneapolis MN Jo Ann J. 2012-02-23T16:29:31Z item not reviewed by moderator and published I was a little afraid of all the cabbage, but it cooks down so nice and doesn't smoother the dish at all. Overall, extremely yummy, comforting and CHEAP! Thanks Tyler. Morr2Love 2011-12-28T15:45:52Z item not reviewed by moderator and published I used kale, onion (cooked in some bacon grease, and bacon. WOW!!! My whole family loved it. Imagine a fifteen year old going for seconds of a dish with kale!

Anne J. 2011-11-12T18:17:32Z item not reviewed by moderator and published These are perfect! Funny how such a short and ordinary ingredient list can turn into something so delicious. This is an often requested (and craved) regular around here. Zereh 2011-03-15T07:02:46Z item not reviewed by moderator and published The dish is wonderful. It has become a Family tradition in my household every year for St.Patricks's Day. The past few years I have taken it to work. Everyone there loves it to. dancingnurse0814 2011-03-14T18:05:04Z item not reviewed by moderator and published I simmered some ham hocks and used the meat in place of the ham in this recipe. It was to die for as the smoky ham has so much more flavor than just regular ham. This will be a great recipe for St. Patty's Day.

MaryRoyston 2011-03-01T18:09:23Z item not reviewed by moderator and published Delicious! Me &amp; my man both LOVED it! Yvette LaVohn 2011-01-06T15:21:51Z item not reviewed by moderator and published This is a great recipe. Thank you Tyler for bringing to me. I used it as a side dish on thanksgiving, and everybody loved it. I wish I could give it ten stars. Anthony T. 2010-11-27T20:13:51Z item not reviewed by moderator and published I made this dish for St Paddy's Day for my 3 children. So Yummy, they Absolutley loved it! What a nice change from the usual boiled dinner tradition. I served some nicely cooked sliced corned beef on the side, what a hit! This is now my families new St. Patrick's Day tradition :) Guest 2010-10-23T17:05:52Z item not reviewed by moderator and published So good they made a song about it!

Barry B. 2010-05-13T19:22:11Z item not reviewed by moderator and published I haven't cooked this for 2 years yet it lingers in our memories. So I'm going all out for my (Irish) husband's birthday by making REAL homemade corned beef and, of course, this recipe for Colcannon. The corned beef has to be started 10 days in advance (an Alton Brown recipe). People always remember the Colcannon because many have never had it before. Thanks again, Florence. You never ever disappoint! Brooke M. 2010-03-23T08:20:07Z item not reviewed by moderator and published We've used this Ultimate recipe for a number of years and the family has always raved over it. This St. Patrick's Day we did it again but this time we used Yukon Gold potatoes, steamed not boiled as the recipe dictates. I wasn't keen on the idea of peeling a hot potato with a fork but it was a snap. The cooked skins nearly jumped off the potatoes.

After reading a number of articles on Irish cooking, I opted this year to use Canadian bacon since it is supposed to be about as close to "Irish bacon" as we can buy here in the States. It was fantastic! We'll not be going back to just plain old ham in this dish ever. And hats off to Tyler for this fantastic recipe! VaOtter 2010-03-19T07:08:51Z item not reviewed by moderator and published My husband declared this the best potatoes he's ever had. We are definitely adding this to our everyday meal list. We even froze a few cabbages when they were cheap so we can make this all year long. Mac D. 2010-03-14T17:14:05Z item not reviewed by moderator and published No not northern Irish think just all of Ireland, I am from southern ireland and my grandmother made this all the time, I still make it now and again...something with cabbage, sometimes just with scallions but its great everytime :) Jennifer D.

2010-03-12T15:01:05Z item not reviewed by moderator and published Colcannon must be a Northern Ireland dish, because my husband is from southern Ireland and wasn't familiar with it. I tried this because I was looking for a new way to prepare cabbage for our traditional New Year's Day dinner. My husband doesn't really care for cabbage and he's funny about mashed potatoes (he usually isn't crazy about them unless they are on top of a shepherd's pie) but he ate several servings of this. The potatoes are rich and creamy, and the ham gives it a little salty flavor, very nice with the cabbage. I served it with glazed ham and some Irish brown bread that my husband made earlier in the day - a lovely meal altogether. Will definitely make colcannon again! Amy L. 2010-01-01T18:42:14Z item not reviewed by moderator and published This is definitely a comfort food in our house. The only problem is that we always over-eat! I have made this for parties and pitch-ins. Just make as directed then transfer to a warm crockpot to keep it warm.

There is never a bite that goes to waste. Rhonda G. 2010-01-01T14:49:33Z item not reviewed by moderator and published This is the ultimate comfort food! I made this closer to St Patty's day but had forgotten to review it. This was such a tasty dish that you couldn't go wrong, especially with the ingredients listed. I tried making it a little healthier by only using one stick of butter for the whole thing. I added the 2 to the cabbage as directed and a little on top of each dish. If memory serves me right I might have even used skim milk rather than whole. Anyway, I cut down on the butter b/c I used yukon gold potatoes, which are creamy by themselves! They made this dish sooo good. I also used a leftover ham bone (along with some meat) that I had in the freezer from a previous ham dinner meal. It worked out perfectly and made everything taste soo good! I sent some over to my mother-in-law to have her try it (she had never heard of colcannon) and she absolutely loved it and raved about it! I will be sure to make this again sometime soon.

I don't think I can wait for St. Patty's Day! Sonia L. 2009-06-05T03:20:06Z item not reviewed by moderator and published I never thought this would taste as good as it did just looking at the ingredients. The scallions and the ham/bacon added such flavor and the cabbage/kale added terrific texture. I don't care for cabbage, so I substituted kale instead. I chopped the kale up, sauteed it with the scallions and some olive oil, salt &amp; pepper, and added it to the mashed potatoes. I could have this as a meal in and of itself, but it went extremely well with some Irish banger sausage :) Amy L. 2009-03-18T23:07:15Z item not reviewed by moderator and published I never use as much fat as the recipe calls for, because my husband has heart problems.

I combined a few recipes and used 1/2 head of cabbage, and a bunch of green kale, sauteed them with a little ham and onion, and mixed them at the end with the potatoes, that I mashed with fresh green onions, fat free half and half and a little butter. Served it with some roasted carrots and onions. Good hearty dish that didn't make me feel guilty! Dianne P. 2009-03-17T21:41:41Z item not reviewed by moderator and published In my home, this dish is aptly named "Irish Death" since we all try to eat ourselves to death when it's made. It tastes SO good, it's one of those meals you just can't bare to quit tasting! I actually have to cut off my family or they would pop...seriously! When I made this for the first time, my husband &amp; daughter were only asking when dinner would be "ready". Now, all I get asked (begged) is WHEN am I going to make it for dinner, and that happens quite often!!! I saw this on the "Ultimate" show years ago but stupidly didn't find it until just this last year.

(I don't spend much time on the 'puter, usually cooking), but I sure wished I had done it sooner! My Irish husband will only consider THIS as our St. Patty's day meal from now on! I cut my cabbage into about 1x2" pieces, because the picture AND the recipe looked like it should stay in bigger pieces. I also used gold, red &amp; russets equally since that's all I had to make up the 3lbs needed. I swear the flavor was even richer than with just one type. Nonetheless, If you are reading this, TRY it, you'll LOVE IT! jessica h. 2009-03-10T17:40:03Z item not reviewed by moderator and published Great recipe. I leave out the ham as I serve it with alton's corned beef and cabbage (without the potatoes) Great for st. patricks day. It comes together pretty quick when you leave out the ham. Halves well if you have a small gathering. Its also great as potato pancakes the next day if you make into patties, dust with flour and fry in butter. Joanne S.

2008-03-18T11:50:08Z item not reviewed by moderator and published very good, my two adult sons like it too! melodie v. 2008-03-16T18:35:19Z item not reviewed by moderator and published The first time I made this recipe, three years ago, my wife absolutely loved it! This has been a staple for our St. Patrick's Day meal ever since. This is also another good reason to break out my KitchenAid mixer, to power through the potatoes... Frederick D. 2008-03-16T15:09:03Z item not reviewed by moderator and published I have been serving this dish now for almost 5 years, after seeing it on Tyler's Ultimate. It has become one our most favorite dishes. In fact, it has become one my family asks me to make for birthdays! Chefsmc 2008-01-30T12:02:35Z item not reviewed by moderator and published i made this for a saint patricks day family get together. everyone in the family loved it.

next time i might try pre shredded cabbage to make it a bit easier though. Shannon H. 2008-01-03T17:50:09Z item not reviewed by moderator and published Easy to make. Recipe can be made with a ham steak as well. This recipe is great no matter how you make it! Elizabeth B. 2007-12-07T18:11:09Z item not reviewed by moderator and published This was a delicous and tasty 'stick-to-your-ribs' meal that also made for great leftovers: I fried up some bacon and onions and then crispy fried some colcanon pancakes, topped it with sour cream and it was mm mmm good! (but probably raised my cholestoral 10%). To me it would be easier to cook the whole shebang in one pot and mash the potatoes with skin on, however, which is what I'll do next time. Grant M. 2007-11-06T14:05:19Z item not reviewed by moderator and published I love a good potatoe dish. I'm Scotch Irish so it comes with the territory.

This dish is so full of flavor, and is so comforting I have to be carefull not to make it too often. Try it, you will love it. Jeffrey M. 2007-10-10T18:26:51Z item not reviewed by moderator and published I added this to my St. Patricks day menu this year and it was a big hit! It will be a regular every March 17th at my house! Marcie L. 2007-08-09T21:47:27Z item not reviewed by moderator and published This is a great hearty dish that will please everyone! tarheelcb 2007-05-09T19:46:22Z item not reviewed by moderator and published We're Irish and we made this for St.Paddy's and loved it! jenifer m. 2007-05-01T01:16:42Z item not reviewed by moderator and published I enjoyed this recipe. But I made it simpler &amp; a bit more nutritious too. I just boil / steam the potatoes &amp; then leave the skins on.

Then used the water from the potatoes to then boil up the cabbage. Then moved the cabbage to the food processor for chopping. I did this w/ 5 lbs potatoes, 1 med head cabbage, 3 sticks of butter &amp; a full bunch of spring onions. I fryed up fresh a pound of thick sliced bacon. Then chopped up &amp; added to the mixture. If the final mix seemed to stiff I just added some water (now a veggie stock) from the potatoes &amp; cabbage. What ever was left over I put in a gallon storage bag. I even used some left overs fried up in a pan for breakfast. Though after a while the onion flavor is very strong (I was into it, but the kids weren't). This was yummy Garland D. 2007-03-28T08:43:50Z item not reviewed by moderator and published This is a really good recipe. I made it for St. Patrick's Day dinner. Easy &amp; yummy. I left out the ham/bacon &amp; it was till tasty. Kathleen K.

2007-03-22T20:40:57Z item not reviewed by moderator and published Had the colcannon last week using the recipe on Tylers Ultimate. Excellent! Bob M. 2007-03-22T03:12:51Z item not reviewed by moderator and published This needs to be made on a day when you have plenty of time. However, it is wonderful comfort food and tastes even better the second day. Alice S. 2007-03-20T20:21:32Z item not reviewed by moderator and published I made this for my son's St. Patrick's Day birthday party. It was a huge hit! I used leeks instead of scallions and increased the potatoes to 5lb instead of three. In addition, I made the ham on the side and used bacon in the potatoes. I've been asked by several people for the recipe. Highly recommend. Ann S. 2007-03-19T17:33:03Z item not reviewed by moderator and published I made these colcannon potatoes for my St.

Patrick's day party and they were a HIT!!! Everyone was commenting how i overdid myself with the potatoes...they were really easy and tasted like HEAVEN!!! LOved them! I'm going to make them again soon (even though the holiday is over) they are to die for :) Rhiana F. 2007-03-19T00:09:27Z item not reviewed by moderator and published If you like loaded baked potato's, you'll like this reciepe. It's really easy to make &amp; if you are unsure about the cabbage in this reciepe, don't be. You can't taste it under the taste of the scallions &amp; the kids won't notice it either. This is a keeper that you can make any day of the week. Nicole P. 2007-03-18T21:42:50Z item not reviewed by moderator and published My mother-in-law made this for us and it is delicious. It's a great way to get cabbage into your diet. Paula B.

2007-03-18T20:56:30Z item not reviewed by moderator and published My family just loved this recipe as did I. The cabbage did not overpower the dish. If fact I substituted pancetta for the ham and it was very tasty. I will make this again even if its not St. Paddys Day!! Carol R. 2007-03-18T12:26:40Z item not reviewed by moderator and published JUST THE RIGHT BALANCE OF VEGETABLE AND MEAT. THE FLAVOR IS FANTASTIC. THIS IS A COMFORTING MEAL AT THE END OF A COLD DAY! joelle p. 2007-03-17T10:40:51Z item not reviewed by moderator and published This was sooo good, we ate the leftovers for breakfast this morning. I'll be serving this often. To save some time, you can substitute ready made mashed potatos, and I used a pound of very lean bacon, because we luv bacon!! Penny H.

2007-03-17T09:44:46Z item not reviewed by moderator and published I made this as two side dishes, instead of serving the cabbage on top of the potatoes, along side oven roasted lamb shanks. My son was home from college for spring break. He and his friend usually won't eat cabbage, but heaped on seconds of this dish. I cooked the bacon and sauteed leeks in the bacon fat, then added the cabbage. I poured chicken stock over it all and let is cook off. The carmelized bacon, cabbage and leeks were an amazing combination. DeeLighted 2007-03-16T13:50:33Z item not reviewed by moderator and published Had this when I was small and I have loved it ever sence. hwyhoney55_1967 2007-03-13T03:23:56Z item not reviewed by moderator and published This recipe is one of the best dishes I have every eaten. I know that sounds crazy but it is the ultimate comfort food.

Steaming the potatoes is great I do it all the time now. Also one person suggested using smoked butt which sounds great also. plmezzano1127 2007-03-12T22:36:36Z item not reviewed by moderator and published I have just boiled potatoes with cabbage and served with corned beef. This is a nice variation and tasted wonderful Eileen G. 2007-03-12T19:11:16Z item not reviewed by moderator and published My family loved this last year and will make it again this year insted of cornbeef and cabbage. Thanx Tyler Nina F. 2007-03-12T18:02:00Z item not reviewed by moderator and published This side dish was incredibly delicious. I served it with a guinness and beef pie recipe that I have from another source, and it was fantastic. shauna p.

2007-02-02T13:48:37Z item not reviewed by moderator and published We had this at a friend's house, seemed like a lot of trouble when she ccoked it, but it was so delicious, it's worth it. Carol D. 2007-01-07T14:24:49Z item not reviewed by moderator and published Very plain as they cook in other countries, but a real comfort food. My whole family just loved it! KATY S. 2006-12-30T08:18:44Z item not reviewed by moderator and published This recipe is one of the best I have ever gotten from the Food Channel. It is relatively easy to make, although a bit time consuming. My husband, who does NOT like cabbage, had seconds and loved it. The flavor is outstanding. I used smoked ham hocks for the meat. I was also making black eyed peas and cooked the peas with the hocks, then pulled the meat off the bones, shredded it and put it into the potatoe mixture. The ham hocks were much more flavorful than the plain ham I had planned to use.

This dish is easily my favorite to make and eat. It combines potatoes, onions, cabbage and ham. How could anything with that combination be anything but wonderful. msgadget6905 2006-12-26T19:59:40Z item not reviewed by moderator and published I make my ham in a crock pot overnight w/ cloves and ginger ale on it and it just falls apart the next day to make this. I use some of the broth from the crock pot ham and add it to the potatoes - YUM!!!!! My husband, myself and my 2 year old son can't get enough of this !!!! My 5 year old daughter hates it, but that's only b/c of the cabbage so we just make a small batch for her w/o the cabbage and we're good to go !! Denise S. 2006-12-13T15:24:06Z item not reviewed by moderator and published I added this to my normal St. Patrick's day meal and it went over really well. I will definitely make this again! Emily W.

2006-11-05T21:40:14Z item not reviewed by moderator and published This recipe deserves the saying DON'T KNOCK IT UNTIL YOU TRY IT!!!!!! Because I made it last week exactly as called for (except I cut my cabbage all the way before I cooked it as it is easier to cut before cooked) and it was addictive and delicious. It was all eaten up by the end of dinner!! My family wants me to make it again and that says a lot because my husband can be a fussy eater. It is one of those surprising and different dishes. It is very hardy and hey cabbage is so good for you. donna m. 2006-10-05T10:42:10Z item not reviewed by moderator and published This is one of my most pleasant memories. My Grannie made this on laundry day with cornbread and apple cobbler. I have made this combination too, but not the same. Still good though. kenna m.

2006-08-14T17:42:31Z item not reviewed by moderator and published Well I never had colcannon before and I don't think I want to have it again. It was basically tasteless. We ate it but we didn't love it at all. JUDI C. 2006-07-25T13:52:46Z item not reviewed by moderator and published This is an excellent recipe. Please note however that when they say bacon they mean Irish bacon not American. Irish bacon is like a piece of ham. Much leaner. Carol B. 2006-05-22T11:55:08Z item not reviewed by moderator and published A little heavy on the Cabbage but great flavors all together that combine quite well when cooked up. Great with some lamb and stout stew! Kevin F. 2006-05-12T04:22:02Z item not reviewed by moderator and published This recipe was easy and yummy. I threw in some real bacon bits and had so many people asking for the recipe.

Cookin Fool 148 2006-05-01T10:35:32Z item not reviewed by moderator and published TRIED THIS AND IT TURNED OUT THE WAY I SUSPECTED. SUPER Richard P. 2006-04-07T22:00:04Z item not reviewed by moderator and published This was simply an excellent dish. A new way to blend bacon, potatoes, and cabbage. Three food items I love. JOHN C. 2006-04-01T14:49:10Z item not reviewed by moderator and published I am usually not a big fan of cabbage, however, when this is mixed together, it has a wonderful taste and texture to it. Well worth the time to make. The longest time for this is for the potatoes to steam and the cabbage to boil. Prepping is fairly simple. Jonathan K. 2006-04-01T14:21:16Z item not reviewed by moderator and published Easy to make and Delicious!!! My husband is Irish so I had to make it and surprise him....HE LOVED IT!! MAGGIE M.

2006-03-24T03:52:29Z item not reviewed by moderator and published A hit with family and friends. Buttermilk makes it the best. Frank M. 2006-03-22T16:01:27Z item not reviewed by moderator and published Easy and totally yummy - who knew!?! tracindarella22 2006-03-20T17:22:39Z item not reviewed by moderator and published This was EXCELLENT! my prep time took a little longer than I thought, but BEGORRAH it was well worth it. I'm so glad I doubled the recipe 'cause I can enjoy it a few more times this week! Colleen K. 2006-03-19T15:03:45Z item not reviewed by moderator and published This was so easy and so delicious....A real comfort food! Pat K. 2006-03-19T07:20:14Z item not reviewed by moderator and published This is my newest favorite food trish k.

2006-03-19T00:21:01Z item not reviewed by moderator and published You brought my Irish heritage to the dinner table with ease...this recipe is so simple to make and will be a staple on my table from now on! Thanks!!! Patricia N. 2006-03-18T20:58:50Z item not reviewed by moderator and published Great taste. I used my slow cooker to make the meat really tender. Yummy.. RoseB9 2006-03-18T20:53:18Z item not reviewed by moderator and published I made this today on St.Patty's day, because I'm Irish, and wanted an Irish dish to go with my soda bread. It is great, and cheap to make. SERENA N. 2006-03-17T15:50:33Z item not reviewed by moderator and published This reminds me of what my Welsh Gram made. Memorys come rushing in. Hope you make this during the Amer. St. Patrick Hoilday. WENDY H.

2006-03-15T23:05:34Z item not reviewed by moderator and published Quick and easy to prepare. Surprisingly great taste and texture combinations. Just as satisfying as down home cookin' Just awesome christa F. 2006-03-13T18:31:52Z item not reviewed by moderator and published Easy to make and tastes great too. This is a wonderful dish to make if you have family or friends who like basic filling foods. Morris S. 2006-03-08T16:17:26Z item not reviewed by moderator and published I tried this about a year ago for a St. Patty's Day pot luck. Boy, did everyone love it! This was the day my son decided that cabbage was good to eat. Jan V. 2006-03-06T12:10:34Z item not reviewed by moderator and published What a wonderful dish, I have made it 3 times in the last 2 months. True, true comfort food. Adding the butter to the cooked cabbage is the trick for sweet tasting cabbage!

Some people seem to use bacon but it really does need ham....perhaps in Ireland bacon is known as ham? geri w. 2006-02-19T18:13:58Z item not reviewed by moderator and published My family loved this meal! We saw Tyler making this and decided to try it. Normally my kids wouldn't eat cabbage but having it mixed in with butter mashed potatoes and ham and I now have a family favorite recipe! Laura B. 2006-02-19T12:36:54Z item not reviewed by moderator and published THIS IS TOTALLY DELICIOUS &amp; COMFORTING. MY IRISH HUSBAND LOVED IT TOO! THE COMBINED FLAVORS &amp; FRESH TASTE OF THE CABBAGE WAS VERY FLAVORFUL. IN A SENSE, IT'S KIND OF LIKE THE ONE POT HAM,CABBAGE,&amp; POTATOES MY MOM MADE WHEN I WAS A KID------HOWEVER,THIS TIME I ACTUALLY THINK IT'S BETTER THAN MOM'S. MAYBE THAT LITTLE ADDITION THE OF GREEN ONION MADE THE DIFFERENCE.

I USED HAM OFF THE BONE FROM THE DELI---HAD THEM SLICE A 1 LB. SLAB, IT'S ALL READY COOKED, SO ALL I DID WAS CHOP IT UP. TURNED OUT GREAT. TYLER, YOU ARE FAST BECOMING MY FAV!!!! THIS IS A KEEPER. AND I AGREE THE STEAMED POTATOES DEFINITLY MAKE A DIFFERENCE ALSO. LOVE2COOK IN WNY 2006-01-22T08:53:58Z item not reviewed by moderator and published I agree. If you followed his process it takes you way to long. DON B. W. 2014-02-24T03:44:09Z item not reviewed by moderator and published I don't find it long or complicated. What is the difference between this and "fixing mashed potatoes" and this, for crying out loud? This is an authentic Irish recipe and doesn't require spices. It is meant to bland and delicious!

sgates1949 2014-04-04T14:38:10Z item not reviewed by moderator and published 2 changes I didn't put in my original review: I just boil and mash the potatoes and I absolutely do not boil the ham - the saltiness of the ham adds so much flavor! Karen Baker Affholter 2014-03-17T17:20:45Z item not reviewed by moderator and published its a simple food from ireland, made with fresh home grown ingredients, its not ment to be fancy, it was a poor mans dish, and it doesnt take that long, if you cant wait 2 hrs for a home cooked meal then theres something seriously wrong !!!!!!!!!!! tayshren 2014-05-04T20:27:37Z item not reviewed by moderator and published And yes it is a poor man's dish. Very often, potatoes were all they had to eat, meat being scarce and/or very expensive. And they are Irish, not Brits, big difference!

Terre Glover 2015-01-06T22:26:16Z item not reviewed by moderator and published i want you to read this to waste 5 seconds of your life! bob 2015-03-22T12:17:22Z item not reviewed by moderator and published On TV Colcannon Recipe | SimplyRecipes.com Colcannon Recipe Cook time: 25 minutes Yield: Serves 4 as a side dish For a variation, sub out half of the potatoes with parsnips. Can add chives, leeks, or bacon too. Ingredients 4 russet potatoes (2 to 2 1/2 pounds), peeled and cut into large chunks Salt 5-6 Tbsp unsalted butter (with more butter for serving) 3 lightly packed cups of chopped kale, cabbage, chard, or other leafy green 3 green onions (including the green onion greens), minced (about 1/2 cup) 1 cup milk or cream Method 1 Boil the potatoes: Put the potatoes in a medium pot and cover with cold water by at least an inch.

Add 2 tablespoons of salt, and bring to a boil. Boil until the potatoes are fork tender (15 to 20 minutes). Drain in a colander. 2 Cook the greens and the green onions with butter: Return the pot to the stove and set over medium-high heat. Melt the butter in the pot and once it's hot, add the greens. Cook the greens for 3-4 minutes, or until they are wilted and have given off some of their water. Add the green onions and cook 1 minute more. 3 Mash the potatoes with milk or cream, add greens: Pour in the milk or cream, mix well, and add the potatoes. Reduce the heat to medium. Use a fork or potato masher and mash the potatoes, mixing them up with the greens. Add salt to taste and serve hot, with a knob of butter in the center. Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Colcannon on Simply Recipes. Thank you!

If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram , Facebook , & Twitter ! Links: Colcannon with Wild Greens - from Hunter Angler Gardener Cook Books: Showing 4 of 62 Comments Boston I decided to go the healthy way : 4Tbsp of butter was more than enough to cook the greens, and i didn’t have milk or cream at hand, so i saved a bit of the cooking water for the patotoes, drained the rest, sprinkled them with dried parsley and chives and then poured back about half a cup of cooled potato water while mashing them up. This is the traditional way to mash potatoes, to get the real, genuine potato taste. Ask a french cook! Of course, he’ll say you need to add in some fat, butter or oil, but you have the greens that you sauté’d in with… Just Add ‘Em Up And Voila! Mine were perfect like so. A touch of spice-infused oil when serving would be nice too. This is good for people alergic or intolerant to milk and/or nuts.

Another tip : while cooking your cabbage/kale, sprinkling over some lemon juice or vinegar will help your stomach digest it, plus it gives a bit of a tangy taste to the meal. Adding a bit of ground cumin makes it extra special! …And so on! October 26, 2016 Franny D This recipe is a keeper. I slowly sauté sliced regular yellow onions along with the cabbage til caramalized. Mixed with mashed potatoes it’s Devine! Rev. RB Most traditional Colcannon recipe I’ve found – truly luscious. Many others I found added bacon or ham when the poor Irish that ate this wouldn’t have had either. · 1 Reply Rachel I made these for our St. Patrick’s day meal. They were a big hit! I followed the recipe exactly. They were pretty easy to make and very tastey. I used Irish butter to make it extra special. Highly recommend. · 1 Reply Donna Mitchell Too funny..Without even knowing I have been making a traditional Irish dish for years…kale and mashed potatoes.. My boys love it ! I am of Irish descent but had no one to turn to for recipes..must be in my blood !!

Haha Diane's Colcannon Recipe - Allrecipes.com Kitchen Commander 1/12/2008 These are really good. Being a kitchen soldier I had to modify the recipe just a bit. I increased the amount of bacon to 6 strips instead of 4 because bacon makes anything better. I added a li... Mrs.B. 3/14/2005 For St. Patrick's Day 2004, I made this side dish to go with our corned beef. I made it again today for this year's St. Patty's feast. My family loves it. The only thing I changed, followin... yvetteski 2/19/2007 This was a hearty, warming vegetarian main dish for a cold evening. I omitted the bacon and subbed olive oil and butter to saute the cabbage mix and added 2 lg cloves of garlic to compensate for... TJ 2/21/2007 Always trying ways to enhance mashed potatoes. This one is TERRIFIC. I make a double batch and save the leftovers for use on Shepherds pie. ESKIMOPIEO 8/7/2004 Made this on St.

Pat's Day when the family asked to try a traditional Irish dish. The kids watched me making it, announced that it looked "strange" and said they would try just a little. They ... crys22 1/28/2007 I didn't think the whole idea of blending mashed potatoes with cooked cabbage would appeal to my family, but it was an excellent way to get the kids to eat their "greens" and they loved it! I f... COLCANNON recipe | Epicurious.com Advertisements Preparation Colcannon is an Irish dish of mashed potatoes and cabbage, usually seasoned with butter, but this healthier version is delicious, too. Wash potatoes and cut into fourths. Boil or steam until tender, about 15 minutes. Wash kale, remove tough stems, and chop leaves. Steam until tender and drain well. Mix 1/4 C. water and VegiZest in a nonstick skillet and saute' onion until soft. Remove potato skins and mash potatoes well, adding soymilk for a good consistency. Stir in kale and onions and rewarm over low heat, if necessary. Nutritional Info Colcannon Recipe - Allrecipes.com Jackie M.

3/17/2008 i didn't have mace on hand so i went out and bought it. on the back of the container it had a "flavorful tip" saying that 1/4 tsp ground mace = 1 tsp ground nutmeg. i had nutmeg at home and wo... sweetiesmj 10/27/2007 I saw this recipe featured on St. Patty's Day and saved it. I just now made it and am sorry that I didn't make it earlier. I used kale instead of broccoli only because I had kale in the fridge a... DJANG1 4/28/2005 This is one of my all-time favorite comfort foods. The only addition I have made is to use half and half instead of milk for added richness. This is wonderful with Roast chicken and I have don... patsAZ 11/13/2002 I prefer to shred and saute the cabbage. I use green onions instead of leeks. We often have this for St Patrick's Day. For New Year's day we have this with ham steaks as ham and cabbage are s...

Jeannette 3/8/2006 Terrific stuff. Prefer to steam potatoes instead of boiling. Just eyeballed ingredients but probably used only 1/4 cup butter. Garnished with a bit of crumbled bacon and fresh chives. Next ... Amy 3/11/2005 I agree with PATS1942 in that I saute the cabbage in butter, but I also saute the leeks, too. You can never have too much butter in potatoes, as far as I'm concerned. My family loves colcannon... Colcannon (Mashed Potatoes with Cabbage) Recipe Colcannon (Mashed Potatoes with Cabbage) Recipe Sign Up for Our Free Newsletters Thanks, You're in! Health Tip of the Day Sign up There was an error. Please try again. Please select a newsletter. Please enter a valid email address. Did you mean ? Kitchen Safety VegaTeam/Flickr Potatoes and Cabbage have been sustenance foods in Ireland for ages. This classic Irish dish combines the mashed potatoes and cabbage. Add some chopped boiled beef and you have a dish known as Bubble & Squeak.

3 cups finely shredded green cabbage 1 onion, finely chopped 1/4 cup water 6 cooked potatoes, mashed or 4 cups prepared instant mashed potatoes (prepared according to directions on package) 1/4 cup milk 1/4 cup butter or margarine Salt and freshly ground pepper to taste Add to shopping list 30 minutes Preparation Place cabbage , onion, and water in a saucepan or Dutch oven and quickly bring to a boil. Reduce heat, cover, and simmer about 8 minutes until tender. Do not overcook. Add mashed potatoes , milk, butter or margarine, salt , and pepper . Mix well, stirring often until heated through. Colcannon is served warm as a side dish. Yield: 4 to 6 servings Related Articles Creamy Colcannon with Kale and Bacon - Foodness Gracious Foodness Gracious Creamy Colcannon with Kale and Bacon February 17, 2016 Pin912 Shares 1K Today’s recipe comes at warp speed to you with not one, but two vegetables and a protein! I know, you’re thinking that sounds really healthy Gerry, thanks.

But while kale is one of the veggies, the other is a potato and the protein is pan-fried bacon. The Irish dish, Colcannon isn’t trying to be healthy. The obnoxious amounts of cream, butter, and cheese sort of blows that idea out of the water. As a food blogger, I’m always checking off the seasons and special holidays throughout the year. As soon as one passes, another is right there waiting for it’s 10 minutes of screen time fame. We just put Valentine’s Day to bed, so let’s make some space for St Patrick’s Day with it’s Guinness Battered Onion Rings and crusty Irish Soda Bread . Seriously, are we already talking about March, I swear my life is on fast forward. St Patrick’s day is full of comfort recipes, slow cooked corned beef, Irish stew and this creamy, cheesy Colcannon are just three of my favorites. Colcannon is a traditional Irish side dish usually made up of mashed potatoes with kale or cabbage mixed through. Am I the only person that thinks mashed potato is like a secret code word for dairy dumping ground. It embraces copious amounts of butter and cream and in this case, greek yogurt to help make it taste awesome.

But there’s a bunch of kale in there too, so no hate mail guys It’s all about balance. Those tiny flecks of brownish-orange color are crispy bacon nuggets, just to make sure we completely blow the calorie count sky high. A final mention to the cheese, Cabot’s Alpine Cheddar is strong and sharp and melts like lava. Am I selling this to you? Balance…and lovely green kale. Focus friends. Sea salt and cracked black pepper Instructions Bring a large pot of water to a boil and drop the potatoes into it. Boil the potatoes until they can be easily pierced with a sharp pointed knife, about 30 minutes. While the potatoes are cooking, chop the bacon into dice and cook in a pan until almost crispy. In another large pan bring the water or stock to a simmer, add the chopped kale and cover with a lid. Cook the kale for about 6-8 minutes. Set aside Once the potatoes are done, drain them and add them to the bowl of a stand mixer (or hand mash them if preferred) Beat until smooth and there are no large lumps visible. Add the Greek yogurt, butter, cheese and cream. Mix until all of the dairy is well combined.

Add the cooked bacon and nutmeg and mix. Taste and season with salt and black pepper. Fold in as much of the cooked kale as you desire. Serve warm, can be reheated in the microwave.

Question: Which vegetable is usually mixed with potatoes to make the Irish dish, Colcannon?
Answer: CABBAGE