Real Recipes From Real Home Cooks ®

diane's colcannon

Recipe by
Cathy Bory
Deer Park, NY

I found this recipe on the internet many, may years ago. I don't know who Diane is, but I thank her several times a year for this recipe! It receives rave reviews from guests on St. Patrick's Day-such a pleasant change from boiled potatoes and cabbage!

yield 8 serving(s)
prep time 30 Min
cook time 40 Min
method Stove Top

Ingredients For diane's colcannon

  • 2-1//2 lb
    potatoes, peeled and cubed
  • 4 slice
  • 1/2 sm
    head of cabbage, chopped
  • 1 lg
    sweet onion, such as vidalia
  • 1/2 c
    milk (i used heavy cream)
  • salt & pepper to taste
  • 1/4 c
    (salted) butter, melted

How To Make diane's colcannon

  • 1
    Place potatoes in a saucepan with enough water to cover. Bring to a boil and cook until tender, 15-20 minutes.
  • 2
    Place bacon in a large deep skillet.Cook over medium heat until evenly brown. Drain, reserve drippings, crumble & set aside. In the reserved drippings, saute cabbage and onions until very soft and translucent. Cover pan to help the veggies cook faster.
  • 3
    Drain the potatoes, mash with milk and season with salt and pepper. Fold in the bacon, cabbage & onions and transfer mixture to a large serving bowl. Make a well in the center and pour in the melted butter. Serve immediately.

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