Irish Potato Calcannon
- 2.5 lbs Potatoes, Peeled and Cubed
- 6 Slices of Bacon
- 1/2 Head of Cabbage
- 1 Large Onion
- 2 Cloves Garlic, minced
- 1 1/2 C Milk
- 1/4 Cup Olivum Olive Oil
- Salt & Pepper, To Taste
Place potatoes in a pot with enough water to cover. Boil for 15 to 20 minutes, until fork tender.
In a large, deep-sided skillet saute bacon until crisp, reserve drippings, and chop. Set aside.
In the skillet with the reserved drippings saute the Cabbage, Onions, and Garlic until tender and translucent.
Drain the cooked potatoes and mash with milk, Olivum, Salt and Pepper. Fold in the bacon and the cabbage mixture. Finish with a final drizzle of Olivum or a pat of butter.
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