1 pound Pig Mountain uncured bacon
1 head of Jones Farm cabbage, chopped
5-6 medium potatoes, peeled and chopped
10 green onions, hollow green parts and solid light green/white parts separated and sliced
Smoke flavor seasoning (optional), I used mesquite seasoning
Salt & Pepper to taste (I used 1 tsp salt)

1. Boil the potatoes until easily pierced with a fork. Drain.
2. While the potatoes are cooking, cook the bacon over medium high heat in a dutch oven until crispy. Remove the bacon and set aside. Drain about half the fat from the pan and save the fat for another time.
3. Add the cabbage to the dutch oven and coat with bacon fat and cook over medium heat for 7-8 minutes. While cooking scrape the brown bits (flavor!) from the bottom of the pan.
4. Add the light green/white parts of the green onion and cook for 2 minutes more.
5. Add the cooked potatoes to the dutch oven with the cabbage. Sprinkle with salt, pepper, and smoke flavor and mash potatoes with a hand masher.
6. Chop/crumble the bacon and stir into the potatoes/cabbage along with the remaining green onions. Be sure to incorporate the cabbage on the bottom of the pan.

The colcannon is ready! I like to sprinkle with grated sharp cheddar and sometimes add a dollop of sour cream. Enjoy!