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Main dishes

Irish Potatoes & Cabbage with Bacon (Colcannon)

Irish Potatoes & Cabbage with Bacon (Colcannon) recipe
photo by:kraft
If Irish eyes are smiling, it could be because we added bacon to the potatoes and cabbage in this colcannon—and it's still a Healthy Living recipe!
20 min
40 min
10 servings, 1/2 cup each
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What You Need

lb.  baking potatoes (about 5), peeled, quartered
slices  OSCAR MAYER Bacon, cut into 1-inch pieces
small  onion, chopped
cup  water
lb.  cabbage, shredded (about 4 cups)
Tbsp.  butter
cup  milk, warmed

Make It

COOK potatoes in boiling water in large saucepan 20 min. or until tender.

MEANWHILE, cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Add onions to reserved drippings; cook and stir 2 min. or until crisp-tender. Add water; stir to release browned bits from bottom of skillet. Add cabbage; mix well. Cover; cook 7 min. or until cabbage is tender and water is cooked off, stirring occasionally.

DRAIN potatoes; return to pan. Add butter. Mash potatoes until creamy, gradually adding milk. Add cabbage mixture and bacon; mix well.

Kraft Kitchens Tips

How to Test Potatoes for Doneness
To test for potato doneness, insert a fork deep into the center of the potato. There should be no resistance if the potato is done.
Storing Cabbage
Store whole cabbage in the refrigerator in a perforated plastic bag, or loosely wrapped in a plastic bag for up to 2 weeks. Tightly wrap cut cabbage in plastic wrap, refrigerate and use within a few days. Wash cabbage just before using.
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