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Colcannon

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Ingredients
  • head of savoy cabbage, shredded with knife
  • 1/2 pound bacon
  • 3 cloves minced garlic
  • 6 large baking potatoes
  • 2 cups warm milk
  • 1 stick butter
  • salt
  • white pepper
  • 1/2 cup shredded Parmeasan cheese
Instructions

In heavy skillet, brown bacon with garlic. Add shredded cabbage til mixture crispy; disgard any remaining liquid. Reserve Boil potatoes with skin on til tender. In large warm bowl, mash peeled potatoes. add milk and butter, salt and pepper til mixture smooth. Grease large glass baking dish with butter. Fold cabbage mixture into potatoes and add to baking dish. Top mixture with cheese and bake at 325F for 40 minutes or until cheese bubbles. Note: kale may be substituted for cabbage and Fontina may be substituted for cheese

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