The BBC Good Food logo
Colcannon

Colcannon

A star rating of 4.7 out of 5.27 ratingsRate
loading...
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Total time
    • Ready in 35 - 40 mins
  • Easy
  • Serves 6

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

Nutrition: per serving
HighlightNutrientUnit
kcal364
fat25g
saturates13g
carbs29g
sugars0.2g
fibre4g
protein9g
low insalt1g
Advertisement

Ingredients

  • 1kg potato, 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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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 TIPS

BUTTERED CABBAGE
Simply heat a knob of butter and cook the remaining finely shredded cabbage for 5 mins, so it's still just a little crunchy.

Recipe from Good Food magazine, March 2005

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.7 out of 5.27 ratings
Advertisement
Advertisement
Advertisement

Sponsored content