Colcannon with Crispy Bacon (Dairy & Egg-Free)

Instructions

1. 1Place the about 910 g of Potatoes, peeled and cubed, into a large heavy-bottomed pot. Cover the potatoes with cold water by at least 2.54 cm. Add salt to the water (use your judgment for amount). Bring the water to a boil over high heat, then reduce the heat to medium and cook for 15-20 minutes, or until the potatoes are easily pierced with a fork.
2. 2While the potatoes are boiling, place the 6 slices of Bacon in a cold, 25.4 cm skillet. Turn the heat to medium-low. Cook the bacon, turning occasionally, for 8-12 minutes, or until it is crispy. Transfer the crispy bacon to a plate lined with paper towels to drain. Once cooled, crumble the bacon into small pieces.
3. 3In a separate medium pot, combine the shredded 0.5 medium head of Green cabbage with about 2.54 cm of water. Bring to a boil over high heat, then reduce heat to medium and steam or boil for 5-7 minutes, or until the cabbage is tender. Drain the cabbage well.
4. 4Drain the cooked potatoes thoroughly. Return the potatoes to the large heavy-bottomed pot. Add the 4 tablespoons of Dairy-free butter and the 0.5 cup of Dairy-free milk. Mash the potatoes with a potato masher or fork until smooth and creamy. Season with salt and pepper to your liking.
5. 5Gently stir the drained, cooked cabbage and the chopped 2 stalks of Green onions into the mashed potatoes until evenly combined.
6. 6Serve the Colcannon hot, topped with the crumbled bacon. This dish is best served immediately as a side.

Substitutions

Related Guides