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Colcannon

Servings 6 people

Ingredients

  • 2 pounds potatoes peeled and sliced thick
  • 1 1/2 tbsp salt
  • 1/2 cup milk or more if needed
  • 2 tbsp butter
  • 1/4 tsp ground black pepper
  • 3-4 slices bacon diced optional
  • 2 tbsp olive oil or butter optional
  • 1 tsp salt
  • 1 medium sweet onion diced
  • 2 cups cabbage diced in 1/2 inch cubes kale can be used instead or a combo of cabbage and kale
  • 1/4 cup butter

Instructions

Potatoes

  1. Cook potatoes as for mashed potatoes.  Place peeled and sliced potatoes in large kettle.  Add salt.  Cook until fork tender

  2. Drain and mash potatoes with milk, 2 tbsp butter and pepper.  Add more milk if needed to desired consistency. Set aside and keep warm.

Cabbage - As potatoes ciook

  1. One can choose to either use the bacon, olive oil or butter in this recipe. Use only one.  

  2. If NOT using bacon, heat either olive oil or butter in large saute pan.  Add onion and cabbage. Sprinkle with 1 tsp salt. Cook until tender.

  3. If using bacon, in large saute pan cook bacon until crisp. Remove bacon from oil.  Add cabbage and onion to oil in pan. Sprinkle 1 tsp salt over cabbage and onion. Cook until cabbage and onion are tender and cooked through.

  4. In large serving bowl, combine mashed potatoes, reserved bacon if used, and cabbage onion mixture.  Taste for salt and pepper, add more if desired. Make a well in the center and pour melted butter in well. Serve