Diane's Colcannon
This creamy colcannon with bacon and cabbage is full of traditional Irish flavor. It's perfect for St. Patrick's Day and beyond!
Ingredients
- potatoes (2.5 pounds)
- bacon (4 slices)
- cabbage (0.5 small head)
- onion (1 large)
- milk (0.5 cup)
- butter (0.25 cup)
- salt (0 )
- pepper (0 )
Instructions
- Gather all ingredients.
- Place potatoes into a saucepan with enough water to cover. Bring to a boil and cook until tender, 15 to 20 minutes. Drain.
- While potatoes are cooking, cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble and set aside. Reserve drippings in the skillet.
- Sauté cabbage and onion in drippings in the skillet over medium heat until soft and translucent, 10 to 15 minutes; cover the skillet to decrease cooking time if desired. Remove from heat.
- Mash potatoes with milk in a large bowl; season with salt and pepper.
- Fold in bacon, cabbage and onion.
- Transfer mixture to a large serving bowl. Make a well in the center of potato mixture and pour in melted butter. Serve hot.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 250
- fat: 13 g
- sats: 6 g
- carbs: 30 g
- fibre: 5 g
- protein: 6 g
- salt: 0 g