Irish Colcannon

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Irish

An Irish potato dish, pronounced, cul-CANnon – often used with leftover potatoes and cabbage – and just in time for St. Patrick’s Day!  Traditionally served with boiled ham – but goes great with just about anything!  

Ingredient Information

Use only russet potatoes. Thin skinned potatoes have a different texture.

Irish bacon is pork that has been cured and has little to no fat. It’s hard to find, so you can use Hunter’s or European bacon instead. It’s the fat content that you need to watch.

You can use cabbage or kale. I used kale. I like the texture better than cabbage. Cabbage gets softer.

Irish butter is the best to use. It has a lower water content than American butter. It does cost a bit more, but the flavor is outstanding and it is primarily fat, no water.

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How to Make Irish Colcannon

1. Cut the potatoes into quarters and boil until tender. ^[11]
2. While potatoes are cooking, cook the bacon until crisp; cool and chop into very small pieces  ^[12]
3. Saute the kale or cabbage in the same pan you cooked the bacon.  When it’s soft and tender, return the bacon to the pan, cover and remove from heat ^[13]
4. Drain potatoes.  Make sure they are completely drained – wet potatoes don’t get fluffy!  ^[14]
5.  Remove skins by pinching the peel and pulling them off the potato.   ^[15]
6. Using a potato masher or larger fork (not a food processor or blender), mash the potatoes with 2 tablespoons of the butter and the half and half. ^[16]
7. Stir the bacon and kale mixture into the potatoes.  Place into a large bowl.  Put a well in the center and place the last two tablespoons of butter in the well.
8. Warm the potatoes in the oven until the butter is melted  ^[17]

Serve hot!

5 from 3 votes

Print ^[8]

Irish Colcannon

A delicious mix of potatoes (often leftover), cabbage and lots of butter.

Course: Side Dish

Cuisine: Irish, St. Patrick's Day

Keyword: bacon, cabbage, irish, Irish Bacon, mashed potatoes, potatoes

Servings: 4 to 6 servings

Author: HelenFern

Ingredients

• 3 large russet potatoes (do not use a thin skinned potato)
• 4 oz Irish bacon
• 1 cup kale or cabbage, chopped
• 4 Tablespoons Irish butter
• 1/8 cup half and half

Instructions

1. Cut the potatoes into quarters and boil until tender. ^[18]

2. While potatoes are cooking, cook the bacon until crisp; cool and chop into very small pieces 

3. Saute the cabbage or kale in the same pan you cooked the bacon.  When soft and tender, return the bacon to the pan, cover and remove from heat  ^[19]

4. Drain potatoes.  Make sure they are completely drained - wet potatoes don't get fluffy!  

5. Remove skins by pinching the peel and pulling them off the potato.

6. Using a potato masher or larger fork (not a food processor or blender), mash the potatoes with 2 tablespoons of the butter and the half and half. ^[20]

7. Stir the bacon and kale mixture into the potatoes.  

8. Place into a large bowl.  Put a well in the center and place the last two tablespoons of butter in the well.

9. Warm the potatoes in the oven until the butter is melted 

10. Serve hot

Recipe Notes

Copyright 2015 LazyGastronome

Copyright 2015 LazyGastonome

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