Colcannon

Mashed potatoes, cabbage and green onions combine in this traditional Irish dish, but we add some bacon for a unique twist. Sliced corned beef, pork, or lamb make great accompaniments.

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Colcannon
  1. 2 cups water
  2. ½ teaspoon salt
  3. 2½ pounds potatoes, peeled and cubed (6 medium sized)
  4. ¼ cup (½ stick) Challenge Butter
  5. ½ cup warm milk
  6. ½ small head cabbage, shredded
  7. 1 cup chopped green onions including green portion
  8. ½ pound bacon, cooked and crumbled
  9. 1 pinch salt
  10. 1 pinch black pepper
  1. 1

    Add salt to water in a large saucepan and bring to a boil. Add potatoes and return to a boil. Reduce heat. Cover and cook 15 to 20 minutes, until tender. Drain.

  2. 2

    Mash potatoes until no lumps remain. Gradually beat in milk and ¼ cup butter. Cover and set aside.

  3. 3

    Melt ¼ cup butter in a skillet over medium heat. Sauté onions and shredded cabbage for about 5 minutes.

  4. 4

    Fold bacon and onion/cabbage mixture into mashed potatoes. Season with salt and pepper to taste.

  5. 5

    Transfer mixture to a large serving bowl.

  6. 6

    Serve warm as a side dish with slices of corned beef, pork or lamb.

Source: Challenge Home Economist

Comments

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This is a wonerful dish, totally yummy. In England, wouldn't this be 'bubble and squeek" (or something like that)?

5

Jazzy

I love making colcannon. Going to use left over fried corned beef instead of bacon. YUM!

0

cooku2

Smoked sausage is a great addition too! I don't like cabbage so I use other "leafy things" like kale or spinach.

0

Sharon