2 1/2 pounds potatoes, peeled and chopped
1/2 cup milk
salt and pepper, to taste
4 slices bacon, cubed
1/2 small head cabbage
1 large onion, chopped
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.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside.
In the reserved drippings, saute the cabbage and onion until soft and translucent. Putting a lid on the pan helps the vegetables cook faster.
Drain the cooked potatoes, mash with milk and season with salt and pepper. Fold in the cabbage and onions, then transfer the mixture to a large serving bowl. Make a well in the center, and pour in the melted butter or else make it into a cake and fry till browned.
Serve immediately with hot mustard on the side or horseradish.
Marcksmar
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reviews & comments
July 26, 2009
I took the set aside bacon and crumbled it in with the cabbage and potatoes..... my husband really likes this one!!!!
March 12, 2008
I first saw this dish prepared by "The Two Fat Ladies". Just listening to it's softly squeaking in the pan made it sound like a true comfort food. It is simple and inexpensive to prepare and can be served for any meal and is great for a brunch. The aroma draws you to the kitchen!
and what happens to the "set aside" bacon?