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


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

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