Colcannon

• 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
• 1/4 cup butter, melted

Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender.

Saute bacon in a large, deep skillet until crisp. With a slotted spoon, remove bacon, crumble and set aside. In the reserved drippings, saute the cabbage and onion until soft and translucent.

Drain the cooked potatoes, mash with milk and season with salt and pepper. Fold in the bacon, cabbage and onions, and transfer the mixture to a large serving bowl.

Make a well in the center, and pour in the melted butter. Serve immediately.