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Colcannon from the kitchen of Sharmagne Leland-St. John 2½ pounds potatoes, peeled and cubed 4 slices bacon or 1 cup cubed cooked ham ½ small head of cabbage, chopped 1 large onion, chopped ½ cup clotted cream Salt and pepper to taste ¼ cup Irish butter, melted Place potatoes in a saucepan. Cover with water. Bring to a boil, and cook for 15 to 20 minutes, until tender. A fork should slip in easily. Cook the bacon in a large, deep skillet. over medium high heat until evenly browned. Drain, reserving pan drippings, crumble and set aside. In the reserved drippings, sauté the cabbage and onion in the covered pan until soft and translucent. Drain the cooked potatoes, mash with milk and season with salt and pepper. Fold in the bacon, cabbage, and onions. Transfer the mixture to a large serving bowl. Make a well in the center, and pour in the melted butter. Serve immediately. Editor's Note: If using ham you can still sauté the veggies in reserved bacon grease. You can also roast small potatoes, slice lengthwise, when cool enough to handle, carefully scoop out the potato (guts) put through a mouli, mix as above and pipe back into the skins. Put a dot of butter atop each serving.
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