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Prep: 25 minutes
Cook: 55 minutes
Makes: 8 servings
Mashed potatoes and buttery cabbage are the heart of colcannon, one of
Ireland's most traditional dishes. This torte adds cheddar cheese and
Irish bacon.
1/2 head Savoy cabbage, shredded
6 tablespoons butter
8 ounces center cut Irish bacon, diced
2 large Idaho potatoes, peeled, sliced 1/4-inch-thick
Freshly ground pepper to taste
7 ounces cheddar cheese, grated
2 tablespoons minced fresh chives
Heat the oven to 400 degrees. Heat a pot of water to a boil over high
heat; add cabbage. Cook 2 minutes. Drain; place in a pan of cold water.
Drain; transfer to paper towels. Pat dry; place in a large bowl. Melt 3
tablespoons of the butter in a large skillet over medium heat. Add the
bacon; cook until lightly browned, 4-5 minutes. Transfer the bacon with a
slotted spoon to the cabbage; toss.
Melt remaining 3 tablespoons of the butter in the same skillet; add the
potato slices and toss to coat. Sprinkle with pepper. Place one-third of
the potatoes in the bottom of a buttered 9-inch deep-dish pie pan.
Sprinkle with half of the cheese. Top with half of the bacon and cabbage
mixture. Repeat with one-third more of the potatoes and the remaining
cheese, bacon and cabbage. Top with the remaining potatoes.
Cover with a sheet of buttered aluminum foil. Bake 40 minutes. Remove
foil; sprinkle with chives. Cook until the potatoes are browned, 10-15
minutes. Let cool 15 minutes; cut into wedges. (To make ahead, cool
completely; cover and refrigerate up to 1 day. Bring back to room
temperature; reheat in 300-degree oven 20 minutes.)
Nutrition information: Per serving: 374 calories, 70% of calories from
fat, 29 g fat, 17 g saturated fat, 82 mg cholesterol, 17 g carbohydrates,
12 g protein, 383 mg sodium, 2 g fiber
Cook: 55 minutes
Makes: 8 servings
Mashed potatoes and buttery cabbage are the heart of colcannon, one of
Ireland's most traditional dishes. This torte adds cheddar cheese and
Irish bacon.
1/2 head Savoy cabbage, shredded
6 tablespoons butter
8 ounces center cut Irish bacon, diced
2 large Idaho potatoes, peeled, sliced 1/4-inch-thick
Freshly ground pepper to taste
7 ounces cheddar cheese, grated
2 tablespoons minced fresh chives
Heat the oven to 400 degrees. Heat a pot of water to a boil over high
heat; add cabbage. Cook 2 minutes. Drain; place in a pan of cold water.
Drain; transfer to paper towels. Pat dry; place in a large bowl. Melt 3
tablespoons of the butter in a large skillet over medium heat. Add the
bacon; cook until lightly browned, 4-5 minutes. Transfer the bacon with a
slotted spoon to the cabbage; toss.
Melt remaining 3 tablespoons of the butter in the same skillet; add the
potato slices and toss to coat. Sprinkle with pepper. Place one-third of
the potatoes in the bottom of a buttered 9-inch deep-dish pie pan.
Sprinkle with half of the cheese. Top with half of the bacon and cabbage
mixture. Repeat with one-third more of the potatoes and the remaining
cheese, bacon and cabbage. Top with the remaining potatoes.
Cover with a sheet of buttered aluminum foil. Bake 40 minutes. Remove
foil; sprinkle with chives. Cook until the potatoes are browned, 10-15
minutes. Let cool 15 minutes; cut into wedges. (To make ahead, cool
completely; cover and refrigerate up to 1 day. Bring back to room
temperature; reheat in 300-degree oven 20 minutes.)
Nutrition information: Per serving: 374 calories, 70% of calories from
fat, 29 g fat, 17 g saturated fat, 82 mg cholesterol, 17 g carbohydrates,
12 g protein, 383 mg sodium, 2 g fiber
