Colcannon. Bacon. Potatoes. Cabbage. What could an Irish lass like better (except dancing, of course)?
Colcannon, an Irish Favorite
Hi. It’s Lois at Recipe Idea Shop, telling you about Colcannon, just in time for St. Patrick’s Day. I based this recipe on a recipe I found on AllRecipes called “Diane’s Colcannon.” Of course, I made it my way—meaning I changed it a bit.
I had never had Colcannon, but I recently watched a Facebook video, showing how to make it. When I saw the ingredients, I decided I would have to try it. It looked delicious. And it was. Because. Bacon!
Really, I could be vegetarian if it wasn’t for bacon (and pork, in general). I heard a guy once say, “I’m a pork-i-tarian.” I can identify with that statement. All other meats, poultry and fish would be much easier to give up.
I asked my Irish friend if this dish was something people from Ireland make and she told me it was an American Irish dish. However, when I looked for the history of colcannon online, I found several websites saying colcannon is a traditional Irish food, including this description on Food Timeline:
Potatoes were introduced to to Europe by 16th century explorers. … Originally an Irish dish of boiled potatoes and cabbage or kale mashed together and flavoured with onion, shallots, or leeks and cream or butter…The word ‘colcannon‘ is from the Gaelic cal ceannann’ which literally means white-headed cabbage.
Either way, I found it quite tasty. I know you’re gonna wanna eat this colcannon. When you make it, please let us know how you like it by posting a comment.
- 1-1/2 pounds of peeled and cubed white potatoes about 6 small potatoes
- 2 slices of thick-cut bacon
- 1/4 small head of cabbage shredded or chopped
- 1 medium onion chopped
- 1/4 cup milk
- 1/4 teaspoon white pepper
- 2 tablespoons butter melted
- In a skillet, fry the bacon over medium heat until crisp, turning once as it cooks, about 10 minutes.
- Remove the bacon and crumble it.
- Set aside.
Cabbage & Onions
- In the skillet you just used for the bacon, place the onion and cabbage in the bacon fat, and cook over medium heat until both are transparent and tender. Keep warm.
- Boil the potatoes in a pot of water until tender, about 15-20 minutes.
- Drain the potatoes.
- Add the white pepper and milk to the potatoes and mash them with an electric mixer until smooth.
- Mix the mashed potatoes, cabbage mixture, and bacon and transfer to a serving bowl.
- Make a little indentation in the top of the potatoes and pour in the melted butter.
- Serve hot.
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