• 4servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, B3, B9, C, D, E, P
MineralsSilicon, Potassium, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 Idaho potatoes

  2. 1/4 pound smoked bacon, chopped

  3. 1/2 head of green cabbage, julienned

  4. 1/4 (1/2 cup) pound butter

  5. 1 cup half-and-half

  6. 8 ounces (2 cups) Wisconsin smoked cheddar, shredded

  7. 1 bunch green onions, diced

  8. 6 ounces (3/4 cup) ale

  9. 2 rosemary sprigs

Instructions Jump to Ingredients ↑

  1. Peel potatoes and cut into 1/4-inch thick slices and place in boiling water until potatoes are soft.

  2. While the potatoes are cooking, dice the bacon into 1/8-inch pieces and cook in a sauté pan until crispy. Add the julienned cabbage. Cook until cabbage has become soft.

  3. Drain the potatoes.

  4. In a mixing bowl, mash potatoes and add butter, half-and-half, cheese and green onions. Fold in the ale, as well as the bacon/cabbage mixture. Garnish with 2 rosemary sprigs.


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