An Irish potato dish, pronounced, cul-CANnon – often used with leftover potatoes and cabbage – and just in time for St. Patrick’s Day! Traditionally served with boiled ham – but goes great with just about anything!
Here’s what you need:
- 3 large russet potatoes (Not a thin skinned variety)
- 4 oz of Irish bacon (a cured pork that has little to no fat)
- 1 cup chopped kale or cabbage (I used kale)
- 4 Tablespoons of Irish Butter (different from American, but American can be substituted)
- 1/8 cup of half and half
Here’s how you do it:
- Cut the potatoes into quarters and boil until tender.
- While potatoes are cooking, cook the bacon until crisp; cool and chop into very small pieces
- Sautee the kale in the same pan you cooked the bacon. When soft and tender, return the bacon to the pan, cover and remove from heat
- Drain potatoes. Make sure they are completely drained – wet potatoes don’t get fluffy!
- Remove skins by pinching the peel and pulling them off the potato.
- Using a potato masher or larger fork (not a food processor or blender), mash the potatoes with 2 tablespoons of the butter and the half and half.
- Stir the bacon and kale mixture into the potatoes. Place into a large bowl. Put a well in the center and place the last two tablespoons of butter in the well.
- Warm the potatoes in the oven until the butter is melted
Serve hot – serves 4-6