Colcannon is a well loved dish with origins going back hundreds of years. This classic potato-based recipe was a humble and affordable way for families to extend smaller portions of meat into a more substantial meal.
The key is starting with floury potatoes like Maris Pipers which get brilliantly fluffy when mashed. While they’re steaming, you’ll fry up some bacon lardons until crisp and golden, then wilt down shredded savoy cabbage in the tasty bacon fat. The rich double cream gets folded into the mashed potatoes along with white pepper for a gentle kick.
Finally, you’ll marble the bacon and cabbage through the creamy potato for pockets of salty, smoky flavour. It’s a satisfying side dish or even a meal on its own.
The simple ingredients and straightforward method make this colcannon perfect for when you need classic comfort food.
Serve this rustic colcannon alongside roasted meats like lamb or beef for a hearty spread. It also pairs perfectly with stews, sausages or just a fried egg on top.
Happy St Patrick’s Day! ☘️
Rustic Irish Colcannon
Ingredients
- 2.5kg Maris Piper potatoes (peeled and cut in half)
- 200g bacon lardons
- 300g savoy cabbage (finally sliced)
- 100g butter
- 125ml double cream
- 1 tsp white pepper
Directions
- Place the peeled and halved potatoes into a steamer and steam until tender, which will take around 20 to 30 minutes.
- Allow the potatoes to air dry for about 5 minutes.
- In a large frying pan, melt the butter and then fry the bacon lardons for 10 minutes. Then add the cabbage to the pan, pop a lid on, and cook covered for 5 minutes.
- Mash the potato until smooth, then stir through the cream. Add the white pepper and then add the bacon lardons and cabbage, stirring to combine. Season and serve.
