Colcannon
A delectable combination of mashed potatoes, pan-fried cabbage and lightly seasoned with salt and black pepper. The perfect side for a corned beef roast., with that RogueChef Twist.
Ingredients
- 1 1 /12 lb Russet Potato approx. 3 large, peeled, cut large
- 2 lb Yukon Gold Potato approx. 3 large, peeled, cut large
- 6 slices Bacon Thick Cut
- 1/2 cup Heavy Cream or Sour Cream
- 1 ea Onion Medium, peeled, chopped
- 6 tbsp Butter unsalted
- 1/2 head Cabbage washed and chopped
- Salt and Pepper To Taste
Instructions
- Place potatoes in a large saucepan cover with lightly salted water. Bring to a boil over medium-high heat.
- Reduce the heat and simmer for 15 to 20 minutes or until fork tender.
- While the potatoes are cooking; cook off the bacon to a crispy state, crumple, and reserve.
- Strain via a colander and leave to steam dry for 3 minutes
- Return the potatoes to the pot and mash to desired consistancy
- Add the cream and 4 tbsp of butter, stir well to melt and incorporate. Cover and set aside.
- In the skillet reserve two tbsp of bacon drippings, and return to a medium heat.
- Add the onion and cook until tender. Add cabbage and cook until tender and lightly browned on the edges: approximately 7-8 minutes.
- Gently stir in the cabbage mixture and half of the chopped bacon into the potatoes
- Taste, Season, adding additional dairy as desired.
- Transfer to a serving bowl. Cut the remaining tablespoon of butter into pats. Make a small well on top and add the remaining butter.
- Top with the remaining chopped bacon.
Nutrition
Calories: 772kcalCarbohydrates: 88gProtein: 16gFat: 41gSaturated Fat: 22gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 101mgSodium: 407mgPotassium: 2193mgFiber: 11gSugar: 8gVitamin A: 1092IUVitamin C: 99mgCalcium: 128mgIron: 4mg
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