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  • 3 cups cooked and mashed potatoes
  • 2 cups chopped, boiled cabbage
  • 4-6 slices lean bacon, pancetta or prosciutto
  • 2 cloves garlic, crushed and minced
  • 1 large onion, chopped
  • 1 leek, washed and chopped
  • 4 tablespoons butter (or 1/2 butter-1/2 olive oil)
  • 7/8 cup bread crumbs


This dish is best made using lean Irish or Canadian bacon, or pancetta or prosciutto may be substituted for a non-traditional twist. The garlic and bread crumbs are not used traditionally, but add much flavor and have come to be a family variation.

Combine potatoes and cabbage together in large bowl. Season to taste with salt and pepper. Sauté bacon in large skillet until crisp. Remove bacon to drain on clean paper towels; sauté onion, garlic and leek in same skillet.

Add half of the butter/oil to the skillet and stir in potato and cabbage mixture. Crumble/chop bacon and add half of it to the mixture. Mix and heat through. Transfer to a buttered oven casserole dish. Sprinkle with bread crumbs and dot with remaining butter. Place in 425°F oven and bake until lightly browned, about 15 minutes.

Sprinkle top with remaining bacon.

Serves 4.

Submitted by: CM

Karen’s notes:

I suggest omitting the salt to cut down on the sodium in the dish. Also, substituting turkey or soy bacon, while not traditional, will make the recipe healthier as well.  I would serve this with carrot and Raisin Salad to balance flavors and textures too.,188,158189-247202,00

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