Irish Colcannon with Bacon

By Tallon

Ingredients

• 1 1/2 lbs potatoes, peeled, quartered
• 3 slices bacon, chopped
• 1 small onion, chopped
• 1/2 cup water
• 3/4 lb cabbage, thinly sliced (about 4 cups)
• 2 Tbsp butter
• 1/2 cup milk, warmed
• 1/2 tsp salt

Preparation

Step 1

Place potatoes in dutch oven or large saucepan. Add enough cold water to cover. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 20 minutes or until potatoes are tender.
Meanwhile, cook bacon in large skillet on medium heat until crisp, stirring constantly. Remove bacon from skillet with slotted spoon; drain on paper towels. Stir onions in reserved bacon drippings in skillet; cook and stir 2 min or until crisp tender. Add water; stir to release browned bits from bottom of skillet. Add cabbage; mix well. Cook 7 min or until cabbage is tender and water has evaporated; stirring occasionally.
Drain potatoes; return to saucepan. Add butter. Mash potatoes until creamy, gradually add milk. Add cabbage mixture, bacon and salt. Stir until well blended.