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Irish Colcannon with Bacon




Source of Recipe


???


List of Ingredients




1-1/2 lb. Potatoes (about 4 large), peeled, quartered
3 Slices Bacon, chopped
1 small onion, chopped
1/2 C. water
3/4 lb. Cabbage, thinly sliced (about 4 cups)
2 Tbl. Butter
1/2 C. milk, warmed
1/2 tsp. Salt



Recipe



PLACE potatoes in Dutch oven or large saucepan. Add enough cold water to cover potatoes. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 20 minutes. Or until potatoes are tender.
MEANWHILE, cook bacon in large skillet on medium heat until crisp, stirring occasionally. Remove bacon from skillet with slotted spoon; drain on paper towels. Stir onions into reserved bacon drippings in skillet; cook and stir 2 minutes. Or until crisp-tender. Add 1/2 cup water; stir to release browned bits from bottom of skillet. Add cabbage; mix well. Cover; cook 7 minutes. Or until cabbage is tender and water has evaporated, stirring occasionally.
DRAIN potatoes; return to saucepan. Add butter. Mash potatoes gradually adding milk. Add cabbage mixture, bacon and salt; stir until well blended.