1tablespoonbutterplus more for mashing and serving
3ozchopped bacon
1small cabbagecored and sliced (Savoy cabbage is best; use kale if not available; white cabbage may be used if neither kale nor Savoy cabbage are available)
3spring onionssliced
⅔cupwhole milkOR cream for extra decadence
salt & pepperto taste
Instructions
Potatoes: Cook potatoes until fork-tender. Drain well.
Bacon/cabbage: While potatoes are cooking, melt butter in wide skillet over medium heat. Add bacon and cook until browned. Add cabbage and cook until wilted, about 5 minutes. Stir in spring onions and cook for another 3-4 minutes.
Mash: Add cabbage/bacon mix to cooked and drained potatoes. Add milk, a pat of butter, salt and pepper and mash until creamy. Serve immediately.
Video
Notes
Ingredient notes
Potatoes: Please use starchy/floury potatoes for this recipe, NOT waxy ones. (Russet potatoes would be the perfect choice for the US, King Edward for the UK.)
Bacon: I used diced bacon that was pretty thick cut. If you’re using thin-cut bacon you chop up, the result will be a little different, but it works just fine! Many traditional recipes call for back bacon, but I used regular bacon because, well… I like the taste of it better here.
Cabbage: Savoy cabbage would be best here, use kale if you don’t have any Savoy available. White cabbage may be used if neither kale nor Savoy cabbage are available.
Milk: Feel free to use cream in place of the milk for extra decadence!
Recipe tips
Do not overcook the potatoes, and make sure to drain them very well. Else the mash will come out gloopy.
Cook the cabbage well enough in the skillet, otherwise the dish will be difficult to come together.
To me, Colcannon tastes best when eaten right away. I don’t really enjoy the taste of cooled down cabbage, so I serve it steaming hot.