Colcannon (Irish potatoes and cabbage)

Anyone of you that really know me well, know I'm not a lover of cooked cabbage.  I love it raw, but God did not bless me with a love of it cooked.  Since this is a very traditional Irish dish, I'm sharing this for St. Patty's Day.  Bacon, butter and potatoes makes everything taste better.

6 slices bacon

5 medium russet potatoes, peeled and diced

1/4 cup butter, plus 1 tablespoon for serving

1/2 cup milk

1/2 medium onion, diced

1 clove garlic

1 small head cabbage, cored and chopped small

3 green onions, chopped

Chop bacon and brown in a large skillet. Transfer to a paper towel lined plate and set aside. Remove pan from heat and reserve 1 tablespoon of pan drippings.

Place potatoes in a pot with the water just barely covering the top. Bring to a boil and cook until fork tender and drain. Return to pan and add 1/4 cup butter and milk. Mash with a potato masher. Turn burner to low and cover to keep warm while you prepare the cabbage.

Return bacon pan to stove and heat over medium heat. Add onions, garlic and cabbage to reserved bacon drippings. Stir to combine. Cover and cook for 15 – 20 minutes or until cabbage is soft.

Stir cabbage mixture into warmed potatoes. Stir in reserved bacon pieces and chopped green onion. Season to taste with salt and pepper. Transfer to a serving bowl, top with remaining tablespoon of butter.

Next Sunday is St. Patrick's Day so may have another Irish recipes to share tomorrow.   Have a great Monday, be happy and may God bless you and yours.