Description
Colcannon is a hearty and comforting dish featuring creamy mashed potatoes enriched with sautéed cabbage and crispy bacon. This simple recipe combines key ingredients that deliver irresistible flavor, making it perfect for a quick dinner or a cozy family meal.
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
- Remove any flimsy outer leaves from the cabbage. Cut it in half through the stem, reserving one half for later use. Slice around the stem and remove it, then cut the cabbage into 1-inch strips and wash it in a salad spinner.
- In a large sauté pan over medium heat, cook the bacon until crisp and the fat is rendered. Use a slotted spoon to transfer the bacon to paper towels to drain, keeping the drippings in the pan.
- Place potatoes in a 5-quart or larger Dutch oven and cover with water, ensuring it reaches about an inch above the potatoes. Season with ½ teaspoon salt. Cover, bring to a boil, decrease to a simmer, and cook until tender, about 10-15 minutes. Drain and return to the warm pot.
- While the potatoes are cooking, melt 1 tablespoon of butter in the bacon drippings over medium heat. Add the bottom parts of the green onions and sauté for 1 minute. Add the cabbage and sauté for another minute, sprinkling in 3 tablespoons of water. Cover and cook until tender, stirring occasionally, about 10-12 minutes. Add garlic and sauté for 1 more minute before removing from heat.
- Heat the remaining 4 tablespoons of butter with the half and half in a measuring cup for 1 ½ minutes in the microwave or until melted. Stir in the spices.
- Combine warmed half and half and butter with the potatoes, mashing until combined. Mix in the sour cream and horseradish to reach desired consistency.
- Fold the cabbage, bacon, and top parts of green onions into the mashed potato mixture. Adjust seasoning with salt if needed.
- Transfer to a serving dish if desired, topped with extra butter, reserved bacon, and green onions. Optionally, create a well in the center of the potatoes to pour in melted butter. Serve warm.
Notes
For added flavor, use a mix of half and half and butter for a creamier texture.
Feel free to adjust the seasonings to suit your taste—more salt or pepper can enhance the dish.
This dish can be served as a side or a main course and makes great leftovers.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 800mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 35mg