This is our take on a traditional Irish Colcannon recipe. Buttery mashed potatoes with hickory smoked bacon, caramelized onions, and tender cooked cabbage. So. Simply. Good.
Place the potato chunks in a large pot and cover over 1 inch with cold water. Heat to a low boil and cook until the potatoes are easily pierced with a knife. Drain the potatoes, and return to the cooking pot.
Set the pot of potatoes on the stove eye (that has been turned off) for a minute or two to dry the potatoes. Remove from the eye and add the butter, milk, salt and pepper. With a fork or potato masher, mash the potatoes until lumpy. Set aside.
While the potatoes are cooking, cook the bacon pieces in a 12 inch cast iron skillet over medium heat until browned. With a slotted spoon, transfer the bacon to the mashed potatoes. Reserve the bacon drippings.
In the same skillet, cook the sliced onions in the bacon drippings until golden and caramelized. Stir frequently and reduce the heat as needed to prevent burning. This will take about 5 - 7 minutes.
Add the chopped cabbage to the skillet with a pinch of salt and pepper if desired. Stir the cabbage and onions together, and cook and stir until the cabbage is tender, about 10 - 15 minutes.
Fold the cabbabe and onion mixture into the mashed potatoes and bacon. Stir to combine well.