This colcannon recipe is a mix of mashed potatoes, sauteed cabbage and bacon, all combined to form a hearty and savory side dish. Colcannon pairs perfectly with chicken, beef and pork, and also happens to be super easy to make.
- 3 pounds Russet potatoes peeled and quartered
- 6 slices bacon diced
- 2 teaspoons garlic minced
- 4 cups shredded cabbage
- salt and pepper to taste
- 1/3 cup green onions thinly sliced
- 1 cup heavy cream can also use milk
- 1/4 cup butter cut into slices
- additional butter, bacon and green onions or parsley for garnish optional
Bring a large pot of salted water to a boil. Boil the potatoes for 15-18 minutes or until tender. Drain the potatoes.
While the potatoes are cooking, place the bacon in a pan over medium heat. Cook for 6-8 minutes or until bacon is crispy.
Remove the bacon from the pan.
Add the cabbage and season with salt and pepper to taste. Cook for 5-7 minutes or until cabbage is wilted. Stir in the green onions and garlic, and cook for 30 seconds.
Place the potatoes back in the pot. Add the heavy cream, butter and salt and pepper to taste. Mash until smooth.
Pour the cabbage mixture and bacon into the mashed potatoes. Stir to combine.
Serve immediately, topped with butter, bacon and herbs if desired.
Calories: 402kcal | Carbohydrates: 43.11g | Protein: 8.69g | Fat: 21.28g | Saturated Fat: 16.98g | Cholesterol: 89.2mg | Sodium: 240.65mg | Potassium: 1034.38mg | Fiber: 3.09g | Sugar: 1.59g | Vitamin A: 874.85IU | Vitamin C: 14.52mg | Calcium: 63.35mg | Iron: 2.12mg