Colcannon
User Reviews
5
Colcannon
Description
Colcannon begins with boiling peeled, quartered russet potatoes until tender and then draining them. Bacon diced and cooked until crispy provides a smoky, savory element. The cabbage is sautéed in the bacon fat with minced garlic, seasoned with salt and pepper, then combined with sliced green onions. The mashed potatoes are made smooth with heavy cream, butter, salt, and pepper. Mixing in the cabbage and bacon creates a creamy mixture punctuated by tender cabbage and crunchy bacon bits.
The resulting dish is rich and hearty, with layers of texture from the silky mashed potatoes and the softened cabbage combined with bursts of bacon flavor. Traditionally served as a side, colcannon pairs well with meats or can be enjoyed on its own as a warm comfort food.
Using a potato masher, hand mixer, or potato ricer will give the best texture; avoid food processors to prevent a gummy consistency. This dish can be prepared up to three days ahead and freezes well for up to two months in an airtight container.
Ingredients
- 3 pounds russet potato peeled and quartered
- 6 lices Bacon diced
- 2 teaspoons garlic minced
- 4 cups cabbage shredded
- salt to taste
- black 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
- butter optional, or parsley, additional, for garnish
- Bacon
- green onions
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.
Notes
- Use a masher, hand mixer, or ricer for smooth potatoes; avoid food processors to prevent gumminess.
- Colcannon can be made up to 3 days in advance and stored in the refrigerator.
- Freeze leftover colcannon in an airtight container for up to 2 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 402 kcal
% Daily Value*
| Calories | 402kcal | 20% |
| Carbohydrates | 43g | 14% |
| Protein | 8g | 16% |
| Fat | 21g | 32% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 89mg | 30% |
| Sodium | 240mg | 10% |
| Potassium | 1034mg | 22% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 874IU | 17% |
| Vitamin C | 14mg | 16% |
| Calcium | 63mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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