St. Pat's Day Colcannon

[Another Bill C.]

8 medium size potatoes
1 medium size head of cabbage
1 large onion, chopped
1 cup sour cream
butter
salt & pepper
crushed bits of crispy bacon (1 slice per serving).

Scrub the potatoes and boil in salted water until they can be easily pierced with a fork.

Quarter the cabbage, remove the core, and shred the cabbage.

Put the cabbage and onion into a small amount of boiling water. Turn the cabbage while cooking until the cabbage is completely cooked and the water has boiled away.

Drain, peel the potatoes and mash them.

Add the cabbage to the potatoes.

Stir in the sour cream and season to taste.

When serving, make a crater in the center and put a good-sized pat of butter in the crater. Sprinkle crushed bacon on top.