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Colcannon

Side dishes don’t come more Irish than creamy Colcannon. There are many regional variations of the potato and cabbage or kale combination. This one is a classic and never fails to compliment any simply prepared meat. We especially like to serve it with Guinness and Honey Glazed Pork Loin, because — did we mention? — there is bacon involved!

Colcannon

2 lb. 4 oz. potatoes, scrubbed and cut in large chunks
2 oz. butter (4 tbs.), divided
5 oz. sliced bacon, chopped (4-5 pieces)
½ small Savoy cabbage, finely shredded
5 oz.. heavy cream

Tip the potatoes into a large saucepan of boiling, salted water and cook for 15-20 minutes, or until tender. Drain and mash until smooth.

Meanwhile, heat 1 tbs. butter in a saucepan and stir in the bacon and cabbage for 5 minutes, or until the bacon is cooked. Turn off the heat and set aside.

Heat the cream with the remaining butter and, when almost boiling, beat in the potatoes. Stir in the bacon and cabbage. Check seasoning and add pepper and salt as needed.

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