Colcannon Potatoes Recipe
The BEST side dish anytime you're craving comfort food! Combining creamy mashed potatoes with cabbage, onion and bacon. A traditional Irish side dish that's so delicious!
Servings 8 servings
- 6 cups potatoes peeled and diced
- 6 cups cabbage chopped
- ½ red onion rough chop
- 4 slices thick cut bacon
- ½ cup cream
- ¼ cup butter divided
- salt and pepper to taste - I used about ¾ tsp salt and ½ tsp pepper. The amount of salt you'll use will depend on how salty the bacon is.
Slice the the bacon into lardons and fry until crispy. Remove from the pan and place it on a paper towel, to drain set aside.
Dice the cabbage and onion, add it to the pan and fry. Season with a solid pinch of salt and pepper. Cook until carmalized and golden brown. Remove and set aside.
Clean and peel the potatoes. Dice and add to the pan, season with water and add a pinch of salt. Bring to a boil and cook until tender. Drain well and return the potatoes back to the pan.
Warm the butter and milk in a small pan on the stove. Don't allow it to boil! Just warm it enough to melt the butter and warm the milk.
Give the potatoes a good mash. Add the half of the bacon, all of the fried cabbage and onions, mix again. Use just enough warm milk and butter to bring the mash together.
Top with the remaining crispy bacon and a tablespoon of butter - enjoy!
What do you eat Colcannon with?
This dish is a terrific side dish anytime you're serving comfort food. Perfect served alongside turkey, roast beef, corned beef or glazed ham.
Leftovers last 3-5 days refrigerated. Leftovers also make great potato pancakes! Add an egg to the leftover potatoes along with a little flour. Mold into small patties and fry in butter until golden brown.
Calories: 284kcal | Carbohydrates: 24g | Protein: 7g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 48mg | Sodium: 201mg | Potassium: 797mg | Fiber: 5g | Sugar: 2g | Vitamin A: 454IU | Vitamin C: 38mg | Calcium: 81mg | Iron: 5mg