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Colcannon

Colcannon

I served this colcannon with the Baked Honey-Mustard Corned Beef for an early St. Patrick’s Day feast. It was so delicious. I loved the sautéed cabbage with the crispy bacon in the creamy potatoes. Everyone liked it except for my daughter who wished the potatoes were plain and smothered in gravy. Can’t win them all! I highly recommend this recipe for your St. Paddy’s Day celebration and the Corned Beef too!

Colcannon

How to Make Colcannon

Heat a large pot of water over high heat.  Add chopped potatoes into the water and boil.  Reduce heat to medium, cover, and cook for 15-17 minutes or until fork-tender.  Drain and keep warm.

While the potatoes are cooking, heat a skillet over medium heat.  Place the lean bacon in the skillet and cook until crisp, remove from the skillet, and place on a paper towel to drain.  Chop into crumbles.  Remove all but 1-2 teaspoons of bacon grease from the skillet.  Add the chopped green cabbage to the skillet and cook, stirring often for 4-5 minutes or until tender.  Season with sea salt and freshly cracked pepper, to taste.

Add the cabbage, most of the bacon, warmed milk, and melted butter to the drained potatoes then mash with a potato masher until smooth and creamy.  Season with sea salt and freshly cracked pepper to taste and ladle into a serving bowl.  Add the last bit of bacon to the top and serve immediately.  Enjoy!

Colcannon

 

Colcannon

Colcannon

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Side Dish, Sides
Cuisine: Irish
Servings: 6
Author: Pam / For the Love of Cooking

Equipment

Ingredients

  • 2 lbs of potatoes peeled and quartered
  • 4 slices of lean bacon cooked and crumbled (use more bacon if desired)
  • 2 ½ cups of green cabbage shredded
  • Sea salt and freshly cracked pepper to taste
  • ¼ cup of milk, warmed
  • 2 tbsp of butter, melted

Instructions

  • Heat a large pot of water over high heat. Add chopped potatoes into the water and boil. Reduce heat to medium, cover, and cook for 15-17 minutes or until fork-tender. Drain and keep warm.
  • While the potatoes are cooking, heat a skillet over medium heat. Place the lean bacon in the skillet and cook until crisp, remove from the skillet, and place on a paper towel to drain. Chop into crumbles.
  • Remove all but 1-2 teaspoons of bacon grease from the skillet. Add the chopped green cabbage to the skillet and cook, stirring often for 4-5 minutes or until tender. Season with sea salt and freshly cracked pepper, to taste.
  • Add the cabbage, most of the bacon, warmed milk, and melted butter to the drained potatoes then mash with a potato masher until smooth and creamy.
  • Season with sea salt and freshly cracked pepper to taste and ladle into a serving bowl. Add the last bit of bacon to the top and serve immediately. Enjoy!
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17 Comments

  1. Looks so yummy!! Try leeks instead of cabbage for an easy switcharoo! I haven’t made it, but I have eaten it, and it is divine!!

  2. I made this tonight and it was delicious but I did have to use about 1/2 cup of milk. The cabbage got kind of lost so next time I will use 4 cups shredded as it cooks down so much.
    Otherwise it was great with the corned beef. Thanks!
    Helen