COLCANNON
2 large russet potatoes, baked or steamed the day before and chilled
1/2 cup half and half
1 tsp. salt
1/4 tsp. freshly ground black pepper
4-5 cups finely chopped green cabbage
2 - 3 slices lean smoked bacon cooked til somewhat crisp, broken into pieces OR 1 cup chopped smoked ham
3 Tbsp. chopped scallions or chopped chives
METHOD
Cut cooled potatoes in 1 inch cubes. Saute in butter or bacon drippings along with the cabbage over med, low heat for 1 to 2 minutes. Add 1/4 cup water if too dry.
Add all other ingredients. Mix thoroughly, cover and cook slowly over low heat stirring now and then for about 8 minutes or til cabbage is tender. Add water 2 Tbsp at a time if too dry. Serves 4
