Colcannon - Recipe

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COLCANNON

This dish is best made using lean Irish or Canadian bacon, or pancetta or prosciutto may be substituted for a non-traditional twist. The garlic and bread crumbs are not used traditionally, but add much flavor and have come to be a family variation.

3 cups cooked and mashed potatoes
2 cups chopped, boiled cabbage
4-6 slices lean bacon, pancetta or prosciutto
2 cloves garlic, crushed and minced
1 large onion, chopped
1 leek, washed and chopped
4 tablespoons butter (or 1/2 butter-1/2 olive oil)
7/8 cup bread crumbs

Combine potatoes and cabbage together in large bowl. Season to taste with salt and pepper.

Sauté bacon in large skillet until crisp. Remove bacon to drain on clean paper towels; sauté onion, garlic and leek in same skillet.

Add half of the butter/oil to the skillet and stir in potato and cabbage mixture. Crumble/chop bacon and add half of it to the mixture. Mix and heat through.

Transfer to a buttered oven casserole dish. Sprinkle with bread crumbs and dot with remaining butter.

Place in 425°F oven and bake until lightly browned, about 15 minutes. Sprinkle top with remaining bacon.

Serves 4.

Submitted by: CM

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recipe reviews
Colcannon

· Mar 22 · #123235

Cohl Cannon (California) says:

love this dish was easy and good and its my name too - the h. COHL CANNON thank you

· Mar 18 · #123066

Roseline Moniz (Nevada) says:

I made this last night for St. Patrick's day dinner and loved it. I know the bread crumbs was probably not traditional, but mixed with butter, pancetta and olive oil it was a great topper. I did not use the leeks but I will add them the next time I make this dish.

· Mar 19 · #96870

Sara (Ohio) says:

I made this as a side dish this st. patrick's day (we had ours on Sunday instead). The whole family loved it and said they want me to make it again and more often than just holidays. thanks for the recipe.

· Mar 19 · #64362

Eileen (New Jersey) says:

I made this dish for a St Patrick's Day celebration and it was a huge hit! Many guests wanted the recipe. It's makes a wonderful side dish to corn beef instead of boiled potatoes which I usually make. I did make the mash potatoes with sour cream, whole milk, salt, pepper and butter for extra flavor. I cooked my cabbage with some butter in the pot to make it more like a broth and used pancetta instead which worked well. I agree, you don't need to rebake, but I did and it was fine either way.

· Apr 22 · #33264

Heather from Belfast (Ohio) says:

I have not seen Colcannon made with bread crumbs and baked. Also, traditionally we would use Kale instead of the head style of cabbage and no garlic. It is a wonderful recipe for a cold/damp night.

· Sep 16 · #3981

Neil Ryall (United Kingdom) says:

Good and correct recipe BUT no respectful Irishman would add breadcrumbs and rebake. It is pure perfection as it is.

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