Irish Colcannon
The Irish are famous for their potato dishes, and Colcannon is no exception. It’s traditionally made with mashed potatoes, cabbage (or kale), onions, and butter. As a special treat for St. Patrick’s Day, I added some crispy bacon.
Prep Time15 minutes mins
Cook Time50 minutes mins
Total Time1 hour hr 5 minutes mins
Course: Side Dish
Cuisine: Irish, St. Patrick's Day
Servings: 6 servings
Calories: 278kcal
- 4 slices thick cut bacon cut into ½-inch pieces
- 2 cups 8 ounces shredded cabbage
- 1 medium onion chopped (about 1 cup)
- Kosher salt
- Freshly ground black pepper
- 1 ½ pounds russet potatoes peeled and sliced
- 4 Tablespoons unsalted butter divided
- ⅓ cup milk
Add bacon to 12-inch nonstick skillet. Cook over medium heat until golden brown and crispy, about 25 minutes. Drain on paper towel lined plate.
Pour bacon drippings from skillet, reserving 1 tablespoon. Heat skillet over medium heat; add cabbage, onions, ¼ teaspoon salt and ⅛ teaspoon pepper. Stir to combine. Cover skillet and cook over medium heat until vegetables are translucent and soft, about 10 minutes. Do not allow vegetables to brown. Keep warm.
Cover potatoes in large saucepan with water. Add ½ tablespoon salt. Bring to a boil; lower heat to medium and cook until fork tender, about 15 minutes. Drain well. Return potatoes to saucepan. Add 2 tablespoons butter, ⅓ cup milk, and ¼ teaspoon pepper. Mash with potato masher or electric mixer. Keep warm.
Add bacon, cabbage, and onions to mashed potatoes, Stir well to combine. Correct the seasonings.
Transfer the mixture to serving dish. Make a well in the center, and add remaining butter. Serve immediately.
Yield: 4 to 6 servings.
Calories: 278kcal | Carbohydrates: 24g | Protein: 6g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 37mg | Sodium: 176mg | Potassium: 604mg | Fiber: 2g | Sugar: 2g | Vitamin A: 285IU | Vitamin C: 16.3mg | Calcium: 46mg | Iron: 1.2mg