Colcannon.

I love this irish side dish, it goes with so many different meals and tastes so good. When I made this I had it with sausages as a take on sausage and mash.
THe original recipe by Kevin dundon can be found on the bbc good food website here.
Ingredients

1kg potato, well scrubbed (cut any large ones in half) (I used mine freshly harvested from the allotment washed and peeled)
100g butter
140g sliced back bacon, finely chopped
1 small Savoy cabbage, finely shredded (I used a whole but very small cabbage frsh from the plot)
150ml double cream

Method

  1. I boiled the potatoes until soft enough that a knife sinks in easily about 20 minutes.
  2. As the potatoes cooked I melted half the butter in a frying pan, then added the bacon and fried with the cabbage.
  3. Once the bacon and cabbage was cooked, about 5 minutes I put to the side.
  4. Once the potatoes where cooked I drained and then with a masher mashed to a pulp adding the cream and the rest of the butter.
  5. Once the mash is nice and cream i stirred in the cabbage and bacon.
  6. serve.

I found this to be really tasty and the addition of bacon is a really nice touch.
A really tasty side dish that’ll delight everyone.

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