Traditional Irish Colcannon (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 pounds Russet or other floury potatoes, peeled and cut into chunks
02 -
1 teaspoon salt
03 -
2 sticks (1 cup) butter, divided
04 -
1 cup milk or light cream
05 -
1 small head of white cabbage, cored and finely shredded
06 -
½ pound good quality bacon, cut into 1-inch pieces
07 -
1 medium yellow onion, chopped
08 -
4 green onions, thinly sliced, including part of the green
→ For Serving
09 -
Fresh parsley for garnish (optional)
10 -
Freshly ground black pepper
# Instructions:
01 -
Place the peeled and chunked potatoes in a large pot with 1 teaspoon of salt. Add just enough water to barely cover the potatoes. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender, about 15-20 minutes.
02 -
While the potatoes are cooking, place the bacon pieces in a large skillet and fry over medium heat until crisp. Remove the bacon from the skillet and set aside on paper towels to drain, leaving the drippings in the pan.
03 -
Add the chopped yellow onion and shredded cabbage to the skillet with the bacon drippings. Add 2 tablespoons of butter to the skillet as well. Cook over medium heat, stirring occasionally, until the cabbage is soft and wilted and the onions are transparent and fragrant, about 10 minutes.
04 -
When the potatoes are tender, drain them thoroughly in a colander. Return them to the hot pot and add 1 stick (½ cup) of butter cut into pats and the milk or cream. Mash until smooth but still with some texture - don't whip or over-mash the potatoes.
05 -
Fold the cooked cabbage and onion mixture into the mashed potatoes until evenly distributed. Gently mix in the sliced green onions, reserving some for garnish if desired.
06 -
Transfer the colcannon to a serving dish or individual plates. Sprinkle with the reserved crispy bacon pieces and garnish with parsley if desired. Place a tablespoon-sized pat of butter on top of each serving. Finish with some freshly ground black pepper. Serve immediately while hot.
# Notes:
01 -
For variation, you can use leeks, Savoy cabbage, or kale in place of all or part of the onions or cabbage.
02 -
You can substitute ham for part or all of the bacon if preferred.
03 -
Colcannon is traditionally served with additional butter in a small well on top of each serving.