Colcannon goes great with things like toad in the hole, and as a twist on a roast dinner…. that said, I could eat it just on its own! Whenever I have any spare (wishful thinking) I also like to fry it up with a cooked breakfast. I prefer it instead of a hash brown. Sorry if you are dieting, you could add less butter … but it won’t taste as dreamy. You can also remove the bacon and make a vegetarian version if you wish too, and fry the cabbage and onion off in a little butter/oil.
Colcannon Recipe Ingredients
1Kg potatoes (preferably red), peeled and cubed
2 rashers bacon diced.
1/4 small cabbage, finely chopped
1 medium onion, chopped
60ml milk
Salt and freshly ground black pepper to taste
30g butter.
Colcannon Recipe Method
Place potatoes in a saucepan with enough water to cover. Bring to the boil,
and cook for 15 to 20 minutes, until tender.
Place the bacon in a large, frying pan. Cook over medium high heat until
evenly brown. Drain, reserving the fat, and set aside. In the reserved bacon
fat, gently fry the cabbage and onion until soft and translucent. Place a lid
on the pan so that the onion and cabbage steam. If you need to, add a splash
of water.
Drain the cooked potatoes, mash with the milk and season with salt and
pepper. Fold in the bacon, cabbage and onions, then transfer the mixture to
a large serving bowl. Make a well in the centre as is customary for this dish,
and place the butter on top. Serve.