The Best Colcannon is rich, creamy, buttery, and perfect with some bacon. Potatoes & Cabbage work together in this traditional Irish recipe!
- 12 oz Bacon
- 1 head Cabbage approx 2 lb, shredded
- 2 cup Water
- 4 lb Yukon Potatoes peeled and quartered
- 1 1/2 cup Half and Half
- 1 stick Butter divided
- 1 cup chopped Green Onions
- 1 1/2 tsp Salt
- 1/2 tsp Pepper
Cut bacon into bite-sized pieces and fry until crispy.
Drain bacon and set aside.
In a large pan, place cabbage and 2 cups of water and bring to a boil.
Reduce heat, cover, and simmer until cabbage is tender, about 10 minutes.
Scoop or use tongs to remove the cabbage from the pot and keep warm in another dish. Set that dish aside.
Add potatoes to the pot with liquid from the cabbage. If necessary, add additional water to cover potatoes.
Bring to a boil.
Reduce heat and cook uncovered until potatoes are tender about 15 minutes.
Add half and half, 1/2 stick of butter, salt, and pepper. Beat until incorporated.
Add in cabbage, cooked bacon, and green onions. Stir until distributed.
Melt remaining butter and drizzle over colcannon before serving.
Do not over mix the potatoes or they will become pasty.
Use the cabbage water to boil the potatoes for the best flavor.
Calories: 356kcal | Carbohydrates: 40g | Protein: 10g | Fat: 18g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 621mg | Potassium: 1062mg | Fiber: 7g | Sugar: 5g | Vitamin A: 334IU | Vitamin C: 71mg | Calcium: 107mg | Iron: 2mg