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Famed for their potato dishes, Irish colcannon mixes mashed potatoes with cabbage, bacon and onion for a hearty side dish.
8 ounces thick-sliced bacon, chopped
1 large onion, chopped (2 cups)
6 cups finely shredded cabbage
3 teaspoons Lawry's® Seasoned Salt , divided
2 pounds all-purpose potatoes, peeled and cubed
3/4 cup heavy cream
Cook bacon in large nonstick skillet on medium heat until crisp. Remove from skillet; drain on paper towels. Set aside. Reserve 2 tablespoons drippings in skillet.
Stir onion into reserved drippings in skillet. Cook and stir on medium-high heat 2 minutes or until tender. Add cabbage; mix well. Cover. Cook on medium heat 10 minutes or until cabbage is tender, stirring occasionally. Stir in 1 teaspoon of the seasoned salt.
Meanwhile, place potatoes in large saucepan. Cover with water. Bring to boil on high heat. Reduce heat to low; simmer 10 minutes or until potatoes are tender. Drain well. Return potatoes to saucepan. Add cream and remaining 2 teaspoons seasoned salt; mash well. Mix mashed potatoes, cabbage mixture and bacon in large serving dish until well blended.
(Amount per serving)