This creamy delicious Colcannon recipe is loaded up with braised cabbage and tossed with crispy bacon and leeks.

Ingredients:

Potatoes

Cabbage

Fat

Onion

Pork

1

Add some butter, milk, and cream to a medium-size pot, and heat over very low heat. Keep warm.

2

Next, cook the bacon in a large rondeau pot or frying pan over medium heat until very crispy and browned.

3

Remove the bacon from the pan and set aside, and then add the leeks to the pan and cook them in the rendered bacon fat for 3 to 4 minutes.

4

Add in the cabbage, season with salt, and cook over medium-low heat for 6-7 minutes or until very tender. Keep warm.

5

Boil the potatoes in a large pot of boiling salted water for 5-7 minutes or until tender.