In a prior post about my recipe-writing method, I wrote about cobbling together this recipe. Colcannon, as I mentioned in that piece, comes from the Gaelic cál ceannann, meaning ‘white-headed cabbage.’ I’d never had it before, but after trying it, I can safely say that this is being added to my list of go-to roots comfort foods. It’s creamy and delicious, with just the slightest hint of salty bacon and sharp scallions to keep it from being bland and one-note.
- 1 lb potatoes, boiled and mashed
- 4 tbsp butter
- 1/2 c milk
- 4 slices bacon, chopped
- 1 lb cabbage, shredded
- salt and pepper to taste
- 2 cup chopped scallions
Add milk and butter to potatoes, mixing well. set aside. In a large skillet, brown bacon until rendered. Add cabbage and cook until wilted. Combine potatoes with cabbage mixture, remove from heat, and add scallions.