Mashed potatoes and buttery cabbage are the heart of colcannon, one of Ireland’s most traditional dishes. This torte recipe, which originally appeared in The Irish Heritage Cookbook, is a slight variation in that it uses sliced potatoes, shredded cabbage, Dubliner cheese, and bacon for a four-in-one combination of classic ingredients. Perfect for brunch, it’s also delicious for lunch or a light supper served with a fresh green salad.
1/2 head Savoy cabbage, shredded
6 tbsp. Kerrygold Irish butter
8 oz./225 g bacon
2 large baking potatoes, peeled and cut into 1/4-in./5 mm-thick slices
2 cups/225 g grated Kerrygold Dubliner cheese
Freshly ground pepper to taste
2 tbsp. minced fresh chives
1. Preheat the oven to 400º F/200 C. Butter a 9-in./23 cm deep-dish pie pan.
2. In a pot of boiling water, blanch the cabbage for about 2 minutes. Drain and refresh in cold water. Transfer to paper towels, pat dry, and then place in a large bowl.
3. In a large skillet over medium heat, melt 3 tbsp of the butter. Add the bacon and cook for 4-5 minutes, or until lightly browned. With a slotted spoon, remove the bacon and toss with the cabbage. Drain bacon fat. Return the skillet to medium heat and melt the remaining 3 tbsp. of the butter. Add the potato slices and toss to coat. Sprinkle generously with pepper.
4. Place one-third of the potatoes in the bottom of the prepared pan. Sprinkle with half the cheese. Top with half the bacon and cabbage mixture, and then repeat with one-third more of the potatoes and the remaining cheese, bacon, and cabbage. Top with the remaining potatoes.
5. Cover with a sheet of buttered aluminum foil and bake for 40 minutes. Remove foil, sprinkle with chives and cook for 10-15 minutes longer, or until the potatoes are browned. Remove from the oven and let cool for 15 minutes before cutting into wedges. (To make ahead, let cool completely, cover and refrigerate for up to 1 day. Bring back to room temperature, and then reheat in 300º F oven for about 20 minutes.)