Colcannon

Happy St. Patrick's Day!

Okay, I have to get this off my chest. Corned Beef is not Irish. Even worse is people who think Reubens are Irish. That sandwich was actually invented by a Jewish gentleman in Omaha, Nebraska. There are cows in Ireland but a majority of them produce milk so they have plenty of butter. And lots of potatoes. And lots of cabbage. Put those three things together with some onions and bacon and you have Colcannon, the tastiest mashed potato dish you have ever tried.

Colcannon

All you need:

3 slices bacon

2 pounds small red potatoes, chopped into 1" pieces

1/2 small head of cabbage, about 4 cups chopped small

1 small yellow onion, about 3/4 chopped small

1/3 cup milk

Salt, to taste

1/2 teaspoon freshly ground black pepper

2 tablespoons butter, melted

All you do:

1. Place the potatoes in a pot, along with enough water to cover them. Add 2 teaspoons salt to the pot and bring to a boil. 

2. Simmer until the potatoes are fork tender, about 15-18 minutes.

3. While the potatoes are boiling, cook the bacon in a skillet over medium high heat. 

4. When the bacon has browned and is slightly crisp, remove to a paper towel lined plate. Reserve about a tablespoon of the bacon grease and drain the rest. Leave the rest of the drippings in the skillet. 

5. Add the onions to the hot skillet with the bacon grease and saute over medium high heat for 1-2 minutes, until they are lightly browned. 

6. Add the cabbage and toss lightly while it sautes and wilts, about 5 minutes. 

7. Season generously with salt and pepper as it cooks.

8. Drain and place the potatoes back in the hot pot. Place the pot back over the still-warm burner (or if your stove is gas, set the heat to the lowest setting). 

9. Mash the potatoes over very low heat and add the milk, 1/2 - 1 teaspoon salt and pepper. 

10. Fold in the cooked and crumbled bacon, cabbage, and onions. 

11. Transfer to a serving bowl, form a small well in the center and fill with the butter.  

12. Enjoy!

If you want to truly embrace St. Patrick's Day, forget the green beer, put down your Rueben and make something authentic.

Erin Go Bragh and Praise the Lard!

-Chef Alex