Diane's Colcannon

1. 1

   Gather all ingredients.

2. 2

   Put the potatoes in a saucepan and add enough water to cover them. Bring to a boil and cook until tender, 15 to 20 minutes, then drain.

3. 3

   While the potatoes cook, fry the bacon in a large skillet over medium-high heat, turning now and then, until evenly browned, about 10 minutes. Drain the slices on paper towels; crumble and set aside. Keep the drippings in the skillet.

4. 4

   Sauté the cabbage and onion in the drippings in the skillet over medium heat until soft and translucent, 10 to 15 minutes; cover the skillet to shorten the cooking time if you like. Remove from the heat.

5. 5

   Mash the potatoes with the milk in a large bowl; season with salt and pepper.

6. 6

   Fold in the bacon, cabbage, and onion.

7. 7

   Transfer the mixture to a large serving bowl. Make a well in the center of the potato mixture and pour in the melted butter. Serve hot.

• Calories 144.04 kcal Moderate
• Protein 4.22 g Low Source
• Carbs 18.05 g Moderate
• Total Fat 6.48 g Moderate
• Saturated Fat 3.79 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 17.57 mg Moderate
• Sodium 315.28 mg Moderate
• Fiber 3.43 g Moderate
• Sugar 1.61 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 87.37 mg Low Source
• Iron 0.84 mg Low Source
• Potassium 420.39 mg Low Source
• Vitamin A 70.88 mcg_rae Low Source
• Vitamin C 28.95 mg Good Source
• Vitamin D 0.17 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Onions 🧅