Cleo Coyle Recipes.com: Fully-Loaded Irish Colcannon by author Cleo Coyle

Fully-Loaded Irish Colcannon by author Cleo Coyle

When you're writing mysteries, murder is your business. When you're writing cozy mysteries, so is wordplay. And that is how this dish came about. My husband and I were writing one of our Coffeehouse Mysteries, Roast Mortem, a book that pays tribute to the FDNY, which has a long history of Irish pride. During our collaboration, we joked about what might happen if we "loaded" the colcannon...

Wait, we thought, why not
fully load it, like a baked potato?

Marc and I then put the recipe together much like New York City puts its cultural communities together. We started with a basic Irish colcannon of cabbage and potatoes; added an Italian kiss of olive oil and hug of warm, sweet garlic; and finished the dish with an American-style flourish of gooey melted cheddar and smoky crumbled bacon...

Sound good so far?

Enjoy the recipe!

Click for the free recipe PDF.

Cleo Coyle writes two

bestselling mystery

series with her husband.

To learn more, click here.

🍀 A Note from Cleo

Our fully-loaded colcannon truly makes a wonderful side dish; it's addicting, nutritious, and it's practically exploding with comfort-food flavor.

Hey, no groaning on loading the colcannon. Puns were once the highest form of humor! And now Marc and I invite you to jump into our (melting) pot...

To download this recipe as a free PDF
that you can print, save, or share,
click here or on the image below...

Click for the free recipe PDF.

🍀 Cleo Coyle's
Fully-Loaded Colcannon

Makes about 6 cups

INGREDIENTS:

1 pound red potatoes, cut into uniform pieces

2-3 slices thick-cut bacon, chopped

(or 4-5 regular bacon slices)

1 Tablespoon olive oil

2-3 cloves garlic, chopped

1 large onion, chopped

1/2 head cabbage, sliced thin (about 6 cups)

1 cup milk

1 Tablespoon butter

1/2 teaspoon kosher salt
(or ¼ teaspoon table salt)

1/4 teaspoon white pepper

2/3 cup (around 2 or 3 ounces) shredded cheddar cheese
(mild or sharp cheese, your choice)

DIRECTIONS:

Step 1—Cook the potatoes: Boil the red potatoes, skin and all, as you would for mashed potatoes—about 15 to 20 minutes. (Test a potato to make sure they’re cooked through.) Remove the pot from heat, drain any extra water, and cover to keep the potatoes warm.

Step 2—Render bacon: While potatoes are boiling, chop bacon into small pieces and cook over a very low heat to render the fat. When bacon is brown, remove from pan and set aside.

Step 3—Sauté veggies: Turn the heat to medium, and add the olive oil to the drippings in the pan. Then add the garlic and onions and cook until the onions are translucent, about 3 minutes. Add cabbage and continue cooking another 5 minutes, stirring often to coat with the delicious flavors.

Step 4—Add milk and simmer: Reduce heat to low. Stir in milk, butter, salt, and white pepper; cover with a lid and cook until the cabbage is tender, about 8 minutes. (Test a few pieces to make sure the cabbage is cooked through before moving to the next step.)

Step 5—Mix and mash: Combine the hot cabbage and the potatoes. Mash with a metal potato masher or large fork until the ingredients are blended.

Tip - As you mash in the potatoes, they will soak up
remaining liquid. If there is much more liquid
than what you see in my photo above, then
continue to cook the mixture, over low heat,
until the excess liquid evaporates.

Step 6—(Finish) Lock and load with cheese and bacon: Fold in the shredded cheese, which will melt in the heat of the mixture. Serve topped with crumbled bacon bits.