Colcannon
How do you dial up the comfort in any food? Add bacon, of course! Colcannon is a traditional Irish recipe and may just be the dish to get you through the tail end of winter.
Start by boiling 3 llbs chopped potatoes (a mix of gold and russet works best, but go for all of either it that's what you have on hand) - but use chicken stock instead of water. Cook until fork tender.
While the potatoes simmer, cook 6 slices of bacon in a cast iron skillet.
When the bacon is crispy, remove from the pan, allow to cool, and then crumble.
In the bacon fat, saute: 1 chopped onion, half a head of chopped cabbage (savoy or green would be best), 2 cloves of minced garlic, until softened. Seaosn with salt and pepper.
Drain the potatoes (save that stock for some soup!), and allow to dry in the pan on a low heat for a minute or so.
Add 1/2 cup of milk to the potatoes and mash until they're how you like them.
Add in the bacon and vegetable mix, and test for seasoning.
Top with butter and enjoy!
