Name: Colcannon
Total time: 40 min
Yield: 6
Cuisine: Irish
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

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Colcannon

Colcannon

Good Food team

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Serves 6

Easy

Total time: 40 mins

Ready in 35 - 40 mins

A star rating of 4.6 out of 5.37 ratingsRate

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

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Guinness & honey glazed pork loin

A star rating of 3.9 out of 5.31 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal364
fat25g
saturates13g
carbs29g
sugars0.2g
fibre4g
protein9g
salt1g

low

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

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A star rating of 4.6 out of 5.37 ratings

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