Jersey Cabbage and Leek Colcannon with Crispy Bacon

Peel the potatoes, cut into evenly sized chunks, and place in a large pot. Cover with cold water and add a pinch of salt. Bring to a boil and cook until tender, about 15-20 minutes.

While the potatoes are cooking, fry the bacon lardons in a large frying pan over medium heat until crispy. Remove the bacon from the pan with a slotted spoon and set aside on a paper towel-lined plate to drain. Reserve the bacon fat in the pan.

Add the sliced leeks to the bacon fat in the pan and cook over medium heat until softened and translucent, about 5-7 minutes. Add the shredded Jersey cabbage and cook for another 5 minutes, stirring occasionally, until wilted and tender.

Once the potatoes are cooked, drain them well and return them to the pot. Mash the potatoes with a potato masher until smooth.

Heat the milk and butter in a separate small saucepan until the butter is melted and the milk is warm. Gradually add the warm milk and butter mixture to the mashed potatoes, mixing well until creamy and smooth. Season with salt and pepper to taste.

Add the cooked leeks and Jersey cabbage to the mashed potatoes and mix well to combine.

Spoon the colcannon into a serving bowl and top with the crispy bacon bits.

Serve immediately and enjoy!