Colcannon - Irish recipe

Patrice Manning


This is a recipe I saved from a Gourmet magazine back in the 90's. It's one I've made for a number of years. I added the crumbled bacon and parsley.

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1 1/4 lb
about 2 large baking potatoes
3 c
thinly sliced cabbage
1/2 c
milk, scalded
2 Tbsp
butter, cut into small pieces and softened
salt and pepper to taste
crumbled bacon, optional
minced fresh parsley, optional

Directions Step-By-Step

Peel and cut potatoes into 1 inch pieces. Place them in a sauce pan and simmer, covered for 15 min. or until they are tender.
While potatoes are cooking. Steam the cabbage for 5 minutes or until its tender.
Mash the potatoes adding the milk and butter.
Stir in the cabbage. Add salt and pepper to taste.
Top with bacon and parsley, if desired.

About this Recipe

Course/Dish: Vegetables, Potatoes