Colcannon

Ingredients

• 3 slices oscar mayer bacon cut into 1-inch pieces
• 1.5 lb baking potatoes peeled quartered ( 5)
• 2 Tbsp butter 
• 4 cups cabbage shredded
• 0.5 cup milk warmed
• 1 small onion chopped
• 0.5 cup water 

Equipment

• frying pan
• paper towels
• sauce pan
• slotted spoon

Directions

1. Cook potatoes in boiling water in large saucepan 20 min. or until tender.
2. Meanwhile, cook and stir bacon in large skillet on medium heat until crisp.
3. Remove bacon from skillet with slotted spoon; drain on paper towels.
4. Add onions to reserved drippings; cook and stir 2 min. or until crisp-tender.
5. Add water; stir to release browned bits from bottom of skillet.
6. Add cabbage; mix well. Cover; cook 7 min. or until cabbage is tender and water is cooked off, stirring occasionally.
7. Drain potatoes; return to pan.
8. Add butter. Mash potatoes until creamy, gradually adding milk.
9. Add cabbage mixture and bacon; mix well.