Irish Colcannon


1 lb. peeled Idaho potatoes

1/4 hd. green cabbage, shredded

1/4 bu. kale, chopped

1/2 ea. Spanish onion, chopped

1/2 c. Cream

3 oz. butter

2 pc raw bacon, chopped

1 Tbl. Veg-geez Louise seasoning

1 qt. chicken stock


  • 1

    Place peeled potatoes in a medium pot and cover with cold chicken stock. Bring
    potatoes to a boil and cook about 30 minutes on a low simmer, or until fork tender.

  • 2

    Meanwhile, place bacon in a large sauté pan with a splash of oil and cook on low heat until crispy, extracting as much delicious bacon flavor as possible.

  • 3

    Add onions, cabbage, and kale to the mix and turn the heat up to medium. Season with Veg-geez Louise and cook the mixture until soft, about 5 minutes. Drain the potatoes in a colander, reserving a little chicken stock in the pot. Mash up potatoes, then add cream and butter.

  • 4

    At this point season with salt and pepper. Fold in the vegetable sauté and mix to combine. Serve away!

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