Colcannon
User Reviews
5.0
3 reviews
Excellent
Colcannon
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 2 lbs of potatoes peeled and quartered
- 4 lices 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!
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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