Smack the garlic cloves with the side of a kitchen knife to open and place in a large stockpot or Dutch oven with the potatoes and cover with water. Add kosher salt and bring to a …
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Every Irish family has its own colcannon recipe, since it's a classic potato and cabbage dish. My recipe comes from my father's family in Ireland. It's part of my St. Patrick's Day menu, along with lamb chops, carrots and soda bread. —Marilou Robinson, Portland, Oregon Place cabbage and 2 cups water in a large saucepan; bring to a boil.
Place the potatoes in a pot, along with enough water to cover them. Add 2 teaspoons salt to the pot and bring to a boil. Simmer until the potatoes are fork tender, about 15-18 minutes. While the potatoes are boiling, cook the bacon in a skillet over medium high heat.
Colcannon can be stored in an airtight container in the fridge for several days. Reheat in the microwave or on the stove top with a little extra butter before serving hot. Place the potatoes in a pot, along with enough water to cover them. Add 2 teaspoons salt to the pot and bring to a boil.
My Irish Cabbage and Bacon is made with only 5 simple ingredients: I started by sautéing the bacon until almost crispy. Then I added onion to the bacon grease for flavor, and let in soften. Finally, I added roughly chopped cabbage, a little broth, and mustard seeds. The broth helps the cabbage cook down into silky strands.