Description
Enjoy the delightful flavors of Colcannon, a comforting dish made with mashed potatoes, cabbage, and bacon. It’s an easy, hearty meal that’s perfect for any dinner.
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
- Prepare the cabbage by discarding outer leaves, halving it, and slicing into 1-inch squares. Wash to remove dirt.
- In a large sauté pan, cook the chopped bacon over medium heat until crispy. Drain on paper towels and keep the drippings in the pan.
- Place potatoes in a Dutch oven and cover with water. Season with salt and boil until tender, about 10-15 minutes. Drain and return to pot.
- In the same pan with bacon drippings, melt 1 tablespoon butter and sauté the bottom green onion parts for 1 minute. Add the cabbage and 3 tablespoons of water, cover, and cook until tender, about 10-12 minutes. Mix in garlic and cook for another minute, then remove from heat.
- In a microwave-safe dish, heat remaining butter and half and half until melted. Stir in spices.
- Mash the drained potatoes with the warm half and half and butter mixture. Mix in sour cream and optional horseradish until desired consistency is reached.
- Fold in the sautéed cabbage, bacon, and green onion tops. Adjust seasoning with salt if necessary.
- Transfer to a serving dish, top with additional butter, reserved bacon, and green onions. Optionally, create a well and pour in melted butter. Serve warm.
Notes
Feel free to substitute the half and half with milk for a lighter version.
Use leftover bacon for a smoky flavor or replace it with cooked sausage for variation.
Leftovers can be stored in an airtight container for up to 3 days and reheated gently.
Nutrition
- Serving Size: 1 cup
- Calories: 370
- Sugar: 2g
- Sodium: 840mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 35mg