Skin-on mashed potatoes with a touch of garlic and two strips of bacon crumbled in; cabbage wedges treated with wine vinegar, fresh-ground mixed pepper and sugar, then fried up in the bacon fat; alongside, the last of the corned beef brisket, sliced and heated up.
It was darned good. I wanted something warming, something colcannon-ish, and this filled the bill. (Tam qualified for the Clean Plate Club, in fact)
Still on my list to try, the interesting Spanish take on mashed potatoes-and-greens-and-smoked-pork, called trinxat. Olive oil instead of butter? Sounds delish!
Sounds intriguing - but wow, I'd have to reduce that recipe. I'm not feeding armies here! Bet there are other versions out there as well - thanks for the inspiration!
ReplyDeleteThat sounds so good. I had a roommate in college from my hometown who was Dutch (her farmer parents had immigrated). Her Mom used to make us this dish when we went home on a weekend with mashed potatoes and bacon and cabbage that was first tossed in this vinegar based dressing with poppyseed that we could eat the whole bowl of. This sounds much like that. Yum.
ReplyDeleteHaving a little trouble deciding exactly what got fried, I asked my bride to check the post and 'splain it to me. She did, and said: Yeah, I just googled "what did Roberta X have for dinner" and it was the second link. Apparently, Google knows everything...
ReplyDeletewv - accidentally exprsv
The cabbage gets fried in bacon fat (or whatever -- neutral-tasting oils work fine). The tatties are mashed, the corned beef is warmed up: three heaps of edibles in the plate.
ReplyDelete