What are rashers?
What is colcannon?
The most awesome, easy comfort food ever.
Greens (Kelp, Kale, Chard, Cabbage, Leeks, whatever, just make it shredded/sliced for ease of eating)
Bacon (or not, if you're a meat-hater)
Butter, or as I like to call it, Buttah
- Wash and peel the taters.
- Put them in a pot and cover them with water
- Put the post on the stove at high heat until the water boils, then reduce heat to medium and cook until the taters are soft-ish (generally 30 minutes)
- Fry up that bacon. Yum.
- Don't throw out the grease or pat those rashers dry- you want to keep all that tasty fat in! After the bacon has cooled a bit, crumble it into chunks.
- In the bacon grease (or buttah, if you're a meat-hater), fry up the shredded/sliced greens.
- When the taters are done, put them in a bowl (don't throw out the hot water!) and mash 'em up.
- To get the right consistency, add a little bit of that hot water at a time. Also add some butter. Some people will tell you to add milk but you can just as easily skip the milk and use broth or just MORE BUTTAH.
- When the taters are a good consistency, add the sauteed greens and bacon and bacon grease and maybe some more buttah and mix well.
- Add some garlic, if you feel like it. Or not. You're the boss.
- Serve it up hot and happy!
- Blog about it when you're deliriously exhausted.
Labels: cooking, food, Irish, recipe