A pile of Irish goodness.

A pile of Irish goodness.

Kat has a “work” commitment that involves getting mildly intoxicated on a Tuesday so we had our St. Patrick’s Day dinner a day early.  On the menu: ham, bubble-and-squeak (or colcannon, I guess), and bacon brussels sprouts.  All elements of the meal were simple enough that they don’t really need a proper recipe.

Ham goes in the oven for about an hour and a half at 325.  Get a big pot of salted water boiling.  Cook a few rough chopped potatoes (skins on) in the boiling water until fork tender and remove to a bowl.  Parboil ten or so brussels sprouts in the same water and reserve.  Cut two slices of bacon into bite-size pieces and saute in a pan.  Reserve.  Shred the cabbage with a knife and cook for about ten minutes in the now well-used boiling water.  Bash up the potatoes with a couple tablespoons of low-fat sour cream, some black pepper, and a pinch of salt.  Drain the cabbage and combine with the mashed potatoes and return the pot to low heat.  Halve the brussels sprouts longitudingly and cook them in the bacon pan for maybe seven minutes or until appealingly golden brown.  Return the bacon to the pan add a splash of white wine give the pan a shake and cook on medium for a minute or so until the wine reduces a bit.

Serve as pictured and enjoy with copious pints of Irish beer but please be a bit creative and choose something other than t

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