Colcannon

Colcannon

COUNTRY:

OK, so we know traditionally colcannon doesn’t contain bacon, but this is a variance that we’re big fans of. It’s important to make sure your mashed potatoes are really buttery and creamy. A savoy cabbage works best but we’ve also enjoyed a nice sweetheart cabbage all shredded up in this dish.

Time: 30 mins   /   Serves: 6   /   DIFFICULTY: Easy

Ingredients
600g potatoes
80g butter
100ml double cream
1 cabbage, shredded
150g back bacon, chopped
Steps
  • 1.

    Peel the potatoes, cut into chunks and cook in boiling salted water for 20 mins, or until soft.

  • 2.

    While the potatoes are cooking, heat half of the butter in a frying pan and add the bacon. Yes, cook your bacon in butter. After 5 minutes, add in the cabbage and cook for another 3-5 minutes.

  • 3.

    When the potatoes are ready, drain and then add in the butter and cream. Mash until smooth! Mix in the bacon and cabbage and finish off with some salt & pepper.

  • 4.

    Bake in the oven at 200°C for 20 minutes, or until they start to brown.

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