chefkellydigby's Recipe

CHEF KELLY'S CALCANNON

Category: POTATO

Prep Time:20 minutes
Cook Time: 30 minutes

Calcannon is associated with the celebration of St. Paddy's day and is a staple in the Irish culture. My family has fallen in love with this dish and request it often.

Serves 8

Ingredients:
2 1/2 pounds yukon gold potatoes
4 slices of apple-wood smoked bacon or your favorite brand
1/2 small head of cabbage rough shredded with a knife
1 medium onion-small diced
2 cloves garlic minced
1/2 cup marscapone cheese
1/4 cup unsalted butter-melted
1/4 cup buttermilk or sour cream


Peel and cut potatoes into pieces and put into a saucepan with enough water to cover them.
Bring to a boil over high heat, cover and boil until tender when pierced with a fork.
Cut bacon into pieces.
Place bacon in a large, skillet.
Cook bacon over medium heat until the bacon is brown but not over crisp.
With a slotted spoon remove all the bacon from the skillet. Reserve the bacon drippings
In the skillet with the bacon drippings saute over medium high heat the cabbage, onions and minced garlic until lightly browned and tender;
Remove cabbage from the heat and add bacon
Stirring occasionally.
Drain the cooked potatoes.
Mash the potatoes and add the marscapone,buttermilk and butter.
Fold the cabbage mixture into the potato mixture.
Serve immediately.

The ideal would be to use double Devonshire cream in this recipe, but I found that a good marscapone cheese is an acceptable substitute.
Yukon Gold Potatoes are a dryer potato and make great mashed!
Leftovers can be used over a hamburger shepherds pie!