Colcannon

One of the things that I really like about St. Patrick’s Day is not what you might expect. I am not talking about the corned beef here, although I dearly love it, no, I am talking about colcannon. What is colcannon you may ask? It is a delicious cabbage, leek, and potato side dish that, along with the corned beef, covers all of your Saint Patrick’s Day bases. It is simple to prepare, and so good that you will wonder why you haven’t made it in the past.

Colcannon

4 slices bacon, chopped
4 T. butter, divided
1 6-oz. pkg. Melissa’s cleaned and sliced leeks
1 small head Melissa’s organic cabbage
1 1.5-lb. bag Melissa’s Baby Dutch yellow potatoes

In a 12-inch skillet, cook the bacon until done, but not crisp. Add 2 tablespoons of butter and the package of leeks. Continue sautéing, over medium heat, until the leeks are limp. Add cabbage and remaining butter. Continue to cook over medium low heat until cabbage is limp.

While leeks and cabbage are cooking, bring a large saucepan with salted water to a boil over high heat. Add potatoes and cook until fork tender 20 to 25 minutes. Drain potatoes, return to pan, and place pan on top of warm burner with flame turned off to allow steam to evaporate. Mash potatoes the way that you normally would (hand mixer, potato ricer, whisk, you get the picture). Fold ¾ of the leek/cabbage mixture into mashed potatoes, blending thoroughly. Serve immediately, topped with the extra leek and cabbage mixture.

As an Amazon Associate I earn from qualifying purchases.