I don’t know about you, but I’m officially ready for all things green, and it’s not even St. Patrick’s Day anymore. I’ve bookmarked so many festive, spring-y recipes in the past three days alone that I may have to spend extra time in my kitchen once our water troubles are over, just so I can get into the spirit. I’m quite tired of the winter blues.
This year for St. Patrick’s Day, we decided to bake our corned beef brisket rather than boil with vegetables. In previous years, we always end up with a ton of leftover cabbage, and not a lot of the really flavorful ‘stuff’. Plus, since we’re grown-ups and had to work, neither of us could stay home and
drink cook all day. Ah, those were the days…
…anyway, this was the recipe that I made to go along with our corned beef. We needed something tasty, yet easy to whip up – you all know how Mondays are! What’s even better is that I didn’t have to buy any cabbage – I had a half-head of it in my freezer, leftover from our CSA. It was the perfect amount needed to whip up this recipe for colcannon.
adapted from Barefeet in the Kitchen
- 1-2 tbsp bacon bits
- 2 lbs small red potatoes, cut into 1″ pieces
- 1 tsp canola oil
- 1/2 head cabbage
- 1 small onion, chopped
- 1/3 cup milk
- Kosher salt & pepper, to taste
- 1 tbsp butter
- In a pot, bring the potatoes to a boil. Continue until the potatoes are fork tender (around 15-20 minutes).
- Around ten minutes into the potato boil, heat the oil in a large skillet, over medium-high heat. Add the onions and saute until lightly browned.
- Add the cabbage and periodically toss as it cooks down. Add some salt & pepper as you go. Add the bacon bits and toss to combine. At this point, make sure to check the potatoes – if they are nowhere near done, turn off the cabbage so that it does not burn.
- Once the potatoes are finished cooking, drain and return them back to the pot. Add the milk, butter and a dash of salt and pepper; mash away!
- Add the cabbage mixture to the potatoes and mix well.
I never really thought about putting bacon into colcannon until I found the original recipe for this post. It really adds a little something extra to the dish (and probably to my waistline, too). Obviously, you are more than welcome to omit the bacon if you so choose. I used bacon bits because that’s what I had in my refrigerator, and I didn’t really feel it was necessary to really grease up the skillet any more than I needed to (especially with all the plumbing issues we’ve been having).
This dish is delicious, easy on the wallet, and definitely not the worst thing you could consume on St. Patrick’s Day.