In the spirit of St. Patrick’s Day My Family and I have been trying new or at least new to us traditional Irish Meals. Last week we tried Irish meatballs This week we tried A traditional dish Called Irish Colcannon. It’s a dish with minimal Ingredients and easy to make.
I was so excited to try this! It sounded super easy and my kids love bacon. Who doesn’t love bacon?
In an attempt to make this traditional dish allergy friendly I used rice milk and Smart balance butter. This made it so the whole family could enjoy it together. My son is allergic to dairy, eggs, soy, corn, tree nuts, rosemary, sesame and sunflower seeds. So it’s important to us to take this into consideration when creating meals.
The majority of the meal prep time was waiting for the potatoes to boil. Other than that is super easy.
Irish Colcannon Ingredients
- Red Potatoes about 10 small-medium sized
- Scallions to taste
- 6 Large Cabbage Leaves rinsed and cut
- 1 Lbs. Apple Wood Smoked Bacon
- Fresh Parsley finely chopped
- 1/4 tsp. Kosher Salt
- 1/2 tsp Ground Black Pepper
- 1/4 Cup Butter or Margarine
- 1/2 Cup Rice milk or any type of milk
Directions
Boil your potatoes whole. I left skins on but if you prefer to remove the peels before boiling that is completely up to you. Boil until soft all the way through. While the potatoes are boiling place your bacon on a cooking sheet and bake at 375 until crispy and browned.
In a smaller pan boil some water to blanch the cabbage. Once the water comes to a boil place the cabbage in and boil about 5 minutes. This makes the bright green!
While everything is boiling, place the chopped up scallions in a small sauce pan. You can use as little or as much as you would like, it is all dependent on your personal preference. Pour rice milk (or what ever milk you like) into the pan with the scallions and bring to a boil. This softens the scallions and infuses the milk.
Just before the bacon is completely cooked, strain and add both the scallions and cabbage to the pan of bacon. Finish cooking in the oven for about 5 to 10 minutes. Do not discard the milk from the strained scallions. You will add this you your mashed potatoes in the next step.
Once everything is prepped and ready it is time to combine everything. First you want to use a masher to mash the potatoes. I like them a bit on the chunky side. Add your milk and, butter, salt, pepper and parsley. Continue mashing until you have reached your desired consistency.
Add the cabbage, scallions, bacon and bacon grease into the potatoes. Give it a good mix, make sure everything is well combined and there you have it Irish Colcannon!
Serve in a large bowl with a few sprigs of parsley on top. Crusty bread and butter make a great side to this fabulous dish.
An Irish meal that you can serve all year long not just on St. Patrick’s Day.
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