Nothing suggests Irish like potatoes and cabbage. Put them together in a pot with some culinary accouterments and you’ve struck the pot o’ gold. You don’t have to be Irish and you don’t have to like corned beef as an accompaniment to enjoy this tasty Spring dish.
2 1/2 pounds potatoes peeled and cubed
4 slices bacon
1/2 small head cabbage
chopped 1 large onion
chopped 1/2 cup milk
salt and pepper to taste
Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside. In the reserved drippings, sauté the cabbage and onion until soft and translucent. Putting a lid on the pan helps the vegetables cook faster.
Drain the cooked potatoes, mash with milk and season with salt and pepper. Fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl. Make a well in the center, and pour in the melted butter. Serve immediately.