Colcannon - An Irish Tradition
3 pounds potatoes, peeled and boiled in corned beef brine 2 sticks butter 1 1/4 cups hot milk Freshly ground black pepper 1 head cabbage, cored and finely shredded 1 slice of ham steak 1 jar of real bacon bits 4 scallions, finely chopped Directions Mash potatoes thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper. Boil the cabbage in unsalted water until it turns a darker color (I cooked mine with the corned beef as well). Chop into small pieces. Put the ham in a large saucepan and cover with water. Bring to the boil and simmer for 45 minutes until tender. Drain. Remove any fat and chop into small pieces. Add cabbage, scallions, and ham and bacon to mashed potatoes, stirring them in gently. Serve with corned beef and cabbage. Happy St. Paddy's Day!! **Adapted from a recipe on Foodnetwork.com