Diane's Colcannon
While colcannon is associated with St. Patrick's Day, I love the combination of cabbage, potatoes, onion, and bacon all through the cooler months of fall and winter. I attend an annual St. Paddy's Day party, and this is the dish I'm always asked to bring. I'm happy to say that the bowl comes home empty every time!
potatoes, peeled and cubed
2 ½
pounds
bacon
4
slices
cabbage, chopped
½
small head
onion, chopped
1
large
milk
½
cup
salt and pepper to taste
butter, melted
¼
cup
 Gather all ingredients.
  Place potatoes into a saucepan with enough water to cover. Bring to a boil and cook until tender, 15 to 20 minutes. Drain.
  While pototoes are cooking, cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble and set aside. Reserve drippings in the skillet.
  Sauté cabbage and onion in drippings in the skillet over medium heat until soft and translucent, 10 to 15 minutes; cover the skillet to decrease cooking time if desired. Remove from heat.
  Mash potatoes with milk in a large bowl; season with salt and pepper.
  Fold in bacon, cabbage and onion.
  Transfer mixture to a large serving bowl. Make a well in the center of potato mixture and pour in melted butter. Serve hot.
