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!

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 teaspoon 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, milk, and 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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Colcannon

Yield: 6

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

2 lbs of potatoes, peeled and quartered
4 slices of lean bacon, cooked and crumbled (use more bacon if desired)
2 1/2 cups of green cabbage, shredded
Sea salt and freshly cracked pepper, to taste
1/4 cup of milk
2 tbsp of butter

Directions:

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 teaspoon 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, milk, and 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!

Recipe and photos by For the Love of Cooking.net

 

 

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17 Responses to “Colcannon”

  1. 1

    Aguileon — March 14, 2012 @ 11:17 pm

    thanks for this i want to try this

    [Reply]

  2. 2

    Erika Mehlhaff — March 14, 2012 @ 11:21 pm

    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!!

    [Reply]

  3. 3

    Chung-Ah | Damn Delicious — March 14, 2012 @ 11:48 pm

    I just found out what colcannon was a couple of days ago as I was perusing through food blogs for St. Patty’s Day recipes and I just can’t believe I’ve never tried this before! Will have to make this stat!

    [Reply]

  4. 4

    Lia — March 15, 2012 @ 2:33 am

    I love colcannon. Its very Irish and very delicious too. I could it just on its own as a meal…
    Cheers,
    Lia.

    [Reply]

  5. 5

    Jenn's Food Journey — March 15, 2012 @ 5:26 am

    That looks gorgeous, Pam! I don’t know how you could go wrong with potatoes and bacon…. YUM!

    [Reply]

  6. 6

    Kim in MD — March 15, 2012 @ 5:54 am

    I love mashed potatoes anyway I can get them…this looks delicious, Pam!

    [Reply]

  7. 7

    Mary — March 15, 2012 @ 9:21 am

    Pam, this sounds like a wonderful version of colcannon. Have a great St.Patrick’s Day. Blessings…Mary

    [Reply]

  8. 8

    Georgia @ The Comfort of Cooking — March 15, 2012 @ 11:06 am

    What a delicious looking colcannon, Pam! Love the flavors you used, and the crispy bacon topping. Delicious and very festive. Thanks for sharing!

    [Reply]

  9. 9

    Carol @ Always Thyme to Cook — March 15, 2012 @ 12:14 pm

    Looks so good. I wish I had a big bowl of it, nice comfort food.

    [Reply]

  10. 10

    Marjie — March 15, 2012 @ 1:40 pm

    Having only one complaint out of all the people you served is a really good review, actually! Bacon makes everything better, too!

    [Reply]

  11. 11

    Joanne — March 15, 2012 @ 2:35 pm

    I think my favorite thing about colcannon is the veggies smuggled in! This looks great!

    [Reply]

  12. 12

    Words Of Deliciousness — March 15, 2012 @ 7:36 pm

    Very yummy. These potatoes sound delicious with the cabbage and the bacon, great recipe!

    [Reply]

  13. 13

    Chris — March 16, 2012 @ 5:01 pm

    Cold cannon? well fire that thing a few times! ;)

    [Reply]

  14. 14

    Angie@Angie's Recipes — March 17, 2012 @ 12:16 pm

    Col cannon….a potato dish with a really cool name…
    Looks very tasty!

    [Reply]

  15. 15

    The UDG — March 17, 2012 @ 3:05 pm

    I wish I could get behind cooked cabbage. The German in me wants to, but the little kid in me says, “Yuck!”.

    [Reply]

  16. 16

    Helen Burton — March 17, 2013 @ 5:11 pm

    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

    [Reply]

  17. 17

    Stephanie — March 17, 2013 @ 6:51 pm

    Made this for dinner tonight. It was delisious. Went well with the cornbeef.

    [Reply]

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