St. Patrick's Day is coming up soon. It's time to switch out the Valentine's Day red and pink for Irish green and gold. I don't do a lot, just replace table runners and entryway décor.
Some of my ancestors came from Ireland during the Potato famine. Like other immigrants over time, they came with the hope to experience a better life for themselves and their children.
They prayed to be free from those who oppressed them and have the freedom to worship God. Let's join our prayers with the prayers of our ancestors for future generations to experience those freedoms. May God's presence fill this country in a way they could only imagine.
I haven't been fortunate enough to visit Ireland, so I have to experience it through videos, pictures, stories of those who have been, and recreating the food. Steve and I like Irish food, probably because we like potatoes! Boxty, champ, bangers and mash, Irish stew, and Shepard's pie all make an appearance at our table throughout the year. The Irish-American dish of corned beef and cabbage holds center stage on our table on St. Patrick's Day. And I can't forget Irish Coffee!
But my favorite is Colcannon, creamy mashed potatoes and cabbage sautéed with bacon and onions. I could eat this about every day! To keep from eating it all, I divide this into individual portions and freeze. It can be popped into the oven and served as a quick and easy side dish.
You can find many different recipes for this online, but here is mine.
- 7-8 large potatoes, pealed and cubed
- 1 head of cabbage, chopped
- 4 slices of bacon
- 1/2 onion, chopped
- 1 cup of milk or cream
- 1 stick of butter
- 4-5 scallions, chopped
- Place potatoes in a large pot, cover with water, and boil until tender.
- While potatoes are cooking, fry bacon in a large skillet. Remove bacon when just crispy and set aside. Add a couple tablespoon of butter to the skillet and sauté onions and cabbage until done. You may have to add cabbage in two batches, depending on the size of the skillet. Cover and set aside while you mash the potatoes.
- Drain potatoes and return to the saucepan.
- Over a low burner, let potatoes sit uncovered, so excess moisture can evaporate. Add milk, butter, green onions, and crumbled bacon, (set aside some of the bacon and green onions for garnish) Let mixture remain on low heat until milk is just warm and butter is melted. Mash with a potato masher or fork.
- Add cooked cabbage to mashed potatoes and mix thoroughly.
- Place in a serving bowl. Make a well in the top and place the remaining butter in it to melt. Garnish with the bacon and green onions that you set aside.
For more recipes and Irish fun, visit my Pinterest page!