Happy St. Patrick’s Day! And what can be more Irish than Guinness and potatoes!? Or am I just being a little stereotpyical here? Colcannon is a new find for me and I am just dissappointed that I have not tried this sooner. Mashed potoatoes mixed with bacon, cabbage and cream is absolute heaven! I can’t recommend it enough and it is a great recipe to make on a lazy weekend. It is also the perfect side dish to go with some delicious Guiness and Honey Glazed Pork Chops.
I like to cook a typical Irish dish on St. Patrick’s Day, or at least around the occassion depending on when we are in the pub! Irish food really provides that home comfort feeling. A favourite of mine is an Irish Chowder and even though I sometimes wonder if my chowder is closer to the New England version, it is still one of my go to Irish recipes. Fish cooked in a delicious creamy sauce is my husband’s favourite.
This recipe is quick and easy and the perfect pre-pub food! I mixed the mashed potatoes with some steamed cabbaged, crispy bacon and parsley. I then add a little cream and butter. For the pork chops I simply add together the honey and guinness with the juice of half a lemon and brush this over the pork chops. I leave them to marinade for at least half an hour before cooking them on a griddle pan.
- 400g potatoes (peeled and cut into medium chunks)
- 170g green cabbage (finely sliced or shredded)
- 100g bacon (diced)
- 1 spring onion (finely sliced)
- small bunch fresh parsley (finely chopped)
- 50ml double cream
- 25g butter
- 2 tbpsn honey
- 100ml guinness
- Juice of half a lemon
- 2 pork chops
- Olive oil
- Salt/ pepper
- Mix the honey, guinness and lemon juice in a small mixing bowl and then using a brush, glaze over each side of each pork chop. Place in the fridge until needed.
- Add the potatoes to a pan of boiling water and boil until soft and tender. This should take around 25 mins.
- About 5 mins before the potatoes are boiled and ready, add the butter to a large, deep frying pan and then add the bacon. Cook for around 3 or 4 mins until the bacon is starting to turn golden. Then add the cabbage, mix well and place a lid on the pan for around another 3 or 4 mins.
- Drain the potatoes and mash with a dash of olive oil and season with salt and pepper.
- Take the lid off the frying pan with the bacon and cabbage and add the mashed potato. Pour in the cream and mix everything together in the pan until it is well combined. Pop the lid back on and keep warm.
- Heat a griddle pan (no need for any oil). Once hot add the pork chops and cook on each side for around 3 or 4 mins.
- Mix in the spring onions and parsley to the mashed potato and plate up.
- Take the pork chops out of the pan and plate up with the colcannon.