Although Colcannon is traditionally eaten for St. Patrick's Day in March, the use of fresh potatoes and cabbage makes it a perfect harvest meal. You can eliminate the bacon for a vegetarian option. Serve up a pot of Colcannon for your Lughnasadh celebrations!
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour, 15 minutes
- 3 lbs potatoes, washed and peeled
- 1 small head cabbage, washed and finely chopped
- 2 sticks butter (use the real thing, not margarine)
- 1 1/2 C. cream or milk
- 1/2 lb. bacon, cooked and diced
- 4 leeks, chopped
- Salt and pepper
Steam the potatoes until they are soft, and then drain and rinse. Place them back in the pot and mash thoroughly, so you remove all the lumpy bits. Gradually add one stick butter, in small pieces, stirring into the potatoes so that it melts. Add the milk in and mix.
While you're working with the potatoes, boil the cabbage. Some people like to use the potato water, and that's fine. Once it's soft, about 8 minutes, drain and add into the potatoes. Add the second stick of butter -- again, put it in using small pieces so that it melts and coats all the cabbage.
Add bacon and leeks. Simmer for about half and hour, and then season with salt and pepper to taste. Serve with hearty bread.