Colcannon

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.

Course Side Dish

Cuisine Irish

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 402kcal

Author Sara Welch

Ingredients

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

Instructions

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.

Video

Notes

You can use a potato masher, a hand mixer, or potato ricer to mash your potatoes. Do not use a food processor, as it will make the colcannon gummy.
This recipe can be made up to 3 days in advance.
You can freeze this dish for up to 2 months in an airtight container.

Nutrition