Colcannon with Bacon

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  • 3 pounds russet potatoes, peeled
  • 1 cup unsalted butter, divided
  • 1 cup whole milk,
  • 1 small head green cabbage, cored and shredded
  • 1/2 pound pepper bacon, cooked crisp, crumbled (optional)
  • 4 scallions, finely sliced
  • Kosher salt and freshly ground black pepper to taste
  • 3 tablespoons chopped flat-leaf parsley


Quarter potatoes.
Add to a stockpot and cover with cold water.
Add 1 tablespoon kosher salt.
Bring to a boil and cook until tender.
While potatoes are cooking, shred cabbage and boil for 5-7 minutes or until it turns a darker color.
Add 2 tablespoons of butter, cover and cook for 2 minutes.
Drain, then return to a low heat to evaporate any remaining water.
When potatoes are done, drain and return to heat for 2 minutes.
Heat remaining butter and milk in a microwave-safe bowl for about 1 minute to melt butter and heat milk.
Add to potatoes and mash.
Add cabbage, bacon, onion and salt and pepper to taste.
Stir to combine.
Place in a serving bowl and sprinkle with parsley.

Recipe from Central Market Poulsbo - Culinary Resource Center
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