st. patrick's day recipe 2 of 3: colcannon

so... next up for st. paddy's. i didn't want to do straight out cabbage with the corned beef, but the colcannon sounded like a great happy-middle between cabbage and a yummy side (it has bacon... so yep there ya go). i used another allrecipes.com recipe for this one, Diane's Colcannon. 

ingredients list:
- 1 & 1/4 lbs potatoes, cubed
- 4 slices bacon
- 1/4 small head cabbage, chopped
- 1/2 large onion, diced
- 1/4 cup milk
- salt and pepper to taste
- 2 tbsp butter


to make: place potatoes in a saucepan with enough water to cover. bring to a boil, and cook for about 20 minutes, until tender when poked with a fork.


while potatoes are cooking, place bacon in a large skillet, and cook over medium-high heat until even brown. remove bacon, crumble, and set aside. saute the cabbage & onion in the skillet in the bacon drippings, until cabbage & onion are soft and start to turn golden. 


drain the cooked potatoes, mash with milk, the butter, and season with salt and pepper. fold in the bacon, cabbage, and onions and serve.
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i wasn't sure if i would like these or not because of the "chunky" potato texture, but if i thought of it as a side and not "mashed potatoes", they were actually really good. the cabbage kind of made it like a egg roll flavor, mixed with a random potato bacon onion party (egg rolls are really my only experience with cabbage). would def make again, but next time i want to try adding a bit of cider vinegar when the onion and cabbage saute... a little bit of german potato salad vinegary twang would work nicely with it. 6******.