If you’re looking for a single side dish to add to that Guinness Reduction Pork Roast recipe from last week – here’s your answer: Colconnan Potatoes.
Potatoes are an Irish specialty and incorporating cabbage into them, creates a tastefully beautiful dish. Of course, a little bacon and a little butter certainly augment the flavor,
Chef Mike Morphew shared this recipe with us during his thematic – Irish Pub food cooking class. The result is a creamy and moist potato dish.
If you’ve been following Texicureans for a while, you know I love to know substitutions in case I don’t have something on hand, or the fridge is loaded with an item that needs consumed.
So, here you go: Half the potatoes can be substituted with parsnips. Kale, chard, or other leafy greens can be substituted for the cabbage. You can also add chives, leeks, or green onions.
You don’t need the Luck of the Irish to make this dish, but turning on an Irish Jig during prep could make it more fun!
- 2 lbs potatoes peeled and cut into even pieces
- ½ cabbage shredded fine
- 1 stick Butter
- 1 lb bacon, cooked and chopped
- salt and pepper (to taste)
- Place the potatoes into water and boil as for mashed potatoes.
- Drop the cabbage into boiling water and cook until tender and drain well.
- Mash the potatoes, add the cabbage, bacon, and butter, mixing well