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Colcannon

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!

Colcannon

How to Make Colcannon

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!

Colcannon

 

Colcannon

Colcannon

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6

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

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 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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17 Comments

  1. Erika Mehlhaff says:

    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!!

  2. 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!

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

  4. Kim in MD says:

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

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

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

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

  8. Cold cannon? well fire that thing a few times! 😉

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

  10. Helen Burton says:

    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

  11. Stephanie says:

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