Description
A comforting colcannon recipe that combines creamy potatoes and smoky bacon, perfect for a cozy meal.
Ingredients
Scale
- 1 kg potato (Choose a starchy variety like Russet for the perfect creamy texture.)
- 100 g butter (For a rich, velvety finish that elevates the flavors.)
- 150 ml double cream (Use it to achieve that irresistibly smooth consistency.)
- 140 g sliced back bacon (Opt for thick-cut bacon for extra crunch and smoky goodness.)
- 1 small Savoy cabbage (This tender variety complements the potatoes beautifully.)
Instructions
- Boil the potatoes: Place the potatoes in a large saucepan filled with cold water. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes, or until they are tender when pierced with a fork.
- Sauté the bacon and cabbage: In a separate saucepan, heat a quarter of the butter over medium heat. Add the sliced back bacon and half of the chopped Savoy cabbage. Cook for about 5 minutes, stirring occasionally, until the bacon is crispy and the cabbage is slightly wilted. Turn off the heat and set aside.
- Mash the potatoes: Once cooked, drain the potatoes and peel them while still hot. Mash until smooth and creamy, ensuring there are no lumps.
- Combine the ingredients: In a small pan, gently heat the double cream and remaining butter until nearly boiling. Fold this mixture into the mashed potatoes. Add the sautéed bacon and cabbage, mixing until combined. Season with salt and pepper as desired.
Notes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling and Sautéing
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 30 mg