Diane's colcannon

    Diane's colcannon

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    About this recipe: This is my famous colcannon recipe. It tastes great with or without bacon, so you can easily make this colcannon vegetarian.

    Serves: 8 

    • 2kg potatoes, peeled and cubed
    • 4 rashers bacon
    • 1/2 small cabbage, chopped
    • 1 large onion, chopped
    • 125ml milk
    • salt and freshly ground black pepper to taste
    • 60g butter, melted

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Place potatoes in a saucepan with enough water to cover. Bring to the boil, and cook for 15 to 20 minutes, until tender.
    2. Place bacon in a large, deep frying pan. Cook over medium high heat until evenly brown. Drain, reserving the dripping, dice and set aside. In the reserved dripping, saute the cabbage and onion until soft and translucent. Putting a lid on the pan helps the vegetables cook faster.
    3. Drain the cooked potatoes, mash with milk and season with salt and pepper. Fold in the bacon, cabbage and onions, then transfer the mixture to a large serving bowl. Make a well in the centre, and pour in the melted butter. Serve immediately.
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