I served this colcannon with the Baked Honey-Mustard Corned Beef for an early St. Patrick’s Day feast. It was so delicious. I loved the sautéed cabbage with the crispy bacon in the creamy potatoes. Everyone liked it except for my daughter who wished the potatoes were plain and smothered in gravy. Can’t win them all! I highly recommend this recipe for your St. Paddy’s Day celebration and the Corned Beef too!
Heat a large pot of water over high heat. Add chopped potatoes into the water and boil. Reduce heat to medium, cover and cook for 15-17 minutes or until fork tender. Drain and keep warm.
While the potatoes are cooking, heat a skillet over medium heat. Place the lean bacon in the skillet and cook until crisp, remove from the skillet and place on a paper towel to drain. Chop into crumbles. Remove all but 1/2 teaspoon of bacon grease from the skillet. Add the chopped green cabbage to the skillet and cook, stirring often for 4-5 minutes or until tender. Season with sea salt and freshly cracked pepper, to taste.
Add the cabbage, most of the bacon, milk, and butter to the drained potatoes then mash with a potato masher until smooth and creamy. Season with sea salt and freshly cracked pepper to taste and ladle into a serving bowl. Add the last bit of bacon to the top and serve immediately. Enjoy!