Colcannon

Like an Irish Potato Casserole

Ingredients

• 1 pound red potatoes peeled
• 2 Tablespoons minced garlic
• 1 teaspoon salt
• 4 pieces bacon rendered crisp
• 4 Tablespoons rendered bacon fat
• 1/4 medium head green cabbage cored and thinly shredded
• 1/4 cup milk
• 1/4 cup heavy cream
• 1 cup crushed pecans for topping
• 2 teaspoon freshly cracked black pepper
• 1 Tablespoon unsalted butter
• 2 Tablespoons green onion
• extra salt and pepper to taste

Wash and quarter the red potatoes. Put the garlic and potatoes in a large stock pot or Dutch oven and cover them with water. Add some salt and boil over high heat, cook until fork tender. Drain and set aside.

Return pan to medium-high heat, cook and render the bacon until crisp. Set aside to cool slightly and chop. Keep bacon fat in pan, add the cabbage and cook until wilted, about 5 minutes.

Add the potatoes back to the pan. Add the milk, cream, and black pepper, and bring to a boil. Using a potato masher, mash and stir potatoes until smooth and thoroughly incorporated with cabbage. Add the bacon crumbles and season with salt if needed. Transfer to bowl, top with chopped chives and serve hot with butter on top.

Note: You can add Kale if you wish but you will want to cook it with the cabbage. Also, you can substitute brussel sprouts instead of cabbage if you want.