Description
Colcannon is a sumptuous dish combining creamy mashed potatoes with tender cabbage and savory bacon. Perfect for a comforting family dinner, this easy recipe brings warmth and flavor to your table.
Ingredients
Scale
- 3 pounds russet potatoes, peeled and sliced into 1/2-inch thick rounds
- 6 slices bacon, chopped into 1/2-inch pieces
- 1/2 head green cabbage
- 3 tablespoons water
- 4 green onions, top greens and bottom stems separated, chopped
- 4 cloves garlic, minced
- 1/2 cup half and half (or milk +1 tbs butter)
- 5 tablespoons unsalted butter, divided
- 1/3 cup sour cream
- 1 teaspoon salt, plus more for cooking water
- 1/4 tsp each pepper, ground mustard, dried dill
- 1/8 teaspoon paprika
- 1 teaspoon prepared horseradish (optional)
Instructions
- Remove any flimsy outer leaves from the cabbage and cut it in half through the stem. Save one half for another use, then slice around the stem to remove it. Cut the cabbage into 1-inch strips, then into 1-inch squares, and wash it to remove dirt.
- Cook bacon in a large sauté pan over medium heat until crisp and the fat is rendered. Remove the bacon with a slotted spoon and drain on paper towels. Keep the bacon drippings in the pan.
- Add the sliced potatoes to a Dutch oven and cover with water, ensuring it rises about 1 inch above the potatoes. Season the water with ½ teaspoon salt, cover, bring to a boil, then reduce to a simmer for about 10-15 minutes until very tender. Drain and return to the warm pot.
- Melt 1 tablespoon of butter in the bacon drippings over medium heat. Sauté the bottom parts of the green onions for 1 minute, then add the chopped cabbage and sauté for another minute. Add 3 tablespoons of water, cover, and let the cabbage cook until tender, stirring occasionally, which should take about 10-12 minutes. Add the garlic and sauté for 1 minute before removing from heat.
- Heat the remaining 4 tablespoons of butter and the half and half in a microwave-safe container for 1 ½ minutes until melted. Stir in the spices.
- Add the warmed half and half and butter to the drained potatoes and mash until well combined. Fold in the sour cream and horseradish if using, mashing until desired consistency is reached.
- Combine the potato mash with the cabbage mixture and bacon, folding together thoroughly. Season with salt to taste, adding more if preferred.
- Transfer the mixture to a serving dish, top with more butter and reserved bacon and green onions if desired. Finish with freshly cracked pepper and a drizzle of melted butter in the center, if traditional. Serve warm.
Notes
For a lighter version, use low-fat milk in place of half and half.
Feel free to adjust the seasoning to suit your taste preferences. Remember that bacon adds a lot of flavor!
Make sure cabbage is thoroughly washed to avoid any gritty texture in the dish.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 40mg