Colcannon

Colcannon

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(16 ratings)

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Cooking time

Ready in 35 - 40 mins

Skill level

Easy

Servings

Serves 6

Side dishes don’t come more Irish than creamy colcannon - try Kevin Dundon's version

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
364
protein
9g
carbs
29g
fat
25g
saturates
13g
fibre
4g
sugar
0.2g
salt
1g
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Ingredients

  • 1kg potatoes, well scrubbed (cut any large ones in half)
  • 100g butter
  • 140g sliced back bacon, finely chopped
  • 1 small Savoy cabbage, finely shredded
  • 150ml double cream

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Method

  1. Tip the potatoes into a large saucepan of water. Bring to the boil, then simmer for 15-20 mins, or until the flesh is tender when pierced.
  2. Meanwhile, heat quarter of the butter in a saucepan, then fry the bacon and half the cabbage for 5 mins (see Kevin’s tip, below, for how to use remaining cabbage). Turn off the heat and set aside. Drain potatoes in a colander and peel while still hot.
  3. Mash potato until smooth. Heat cream with remaining butter and, when almost boiling, beat into the potato. Add bacon and cabbage to potato and mix. Season if you want.

Recipe from Good Food magazine, March 2005

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Comments

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thefishers's picture
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Scrummy, great texture too!

thefishers's picture
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This was fab, tasty with great texture!

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