COLCANNON RECIPE RECIPES

Name: Colcannon
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Yield: 6 servings
Cuisine: european
Ingredients: 3 pounds potatoes, scrubbed; 2 sticks butter; 1 1/4 cups hot milk; Freshly ground black pepper; 1 head cabbage, cored and finely shredded; 1 (1-pound) piece ham or bacon, cooked the day before; 4 scallions, finely chopped; Chopped parsley leaves, for garnish

COLCANNON RECIPE - FOOD NETWORK

Colcannon Recipe - Food Network image

Provided by Food Network

Total Time 2 hours 0 minutes

Prep Time 15 minutes

Cook Time 1 hours 45 minutes

Yield 6 servings

Number Of Ingredients 8

Ingredients

3 pounds potatoes, scrubbed
2 sticks butter
1 1/4 cups hot milk
Freshly ground black pepper
1 head cabbage, cored and finely shredded
1 (1-pound) piece ham or bacon, cooked the day before
4 scallions, finely chopped
Chopped parsley leaves, for garnish

Steps:

Steam the potatoes in their skins for 30 minutes. Peel them using a knife and fork. Chop with a knife before mashing. Mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper.
Boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning it to the pan. Chop into small pieces.
Put the ham in a large saucepan and cover with water. Bring to the boil and simmer for 45 minutes until tender. Drain. Remove any fat and chop into small pieces.
Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.
Serve in individual soup plates. Make an indentation on the top by swirling a wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle with parsley.

COLCANNON RECIPE - BBC GOOD FOOD

Colcannon recipe - BBC Good Food image

Side dishes don’t come more Irish than creamy colcannon - try Kevin Dundon's version

Provided by Good Food team

Categories Dinner, Lunch, Side dish, Vegetable

Total Time 40 minutes

Yield 6

Number Of Ingredients 5

Ingredients

1kg potato, well scrubbed (cut any large ones in half)
100g butter
140g sliced back bacon, finely chopped
1 small Savoy cabbage, finely shredded
150ml double cream

Steps:

Tip the potatoes into a large saucepan of water. Bring to the boil, then simmer for 15-20 mins, or until the flesh is tender when pierced.
Meanwhile, heat quarter of the butter in a saucepan, then fry the bacon and half the cabbage for 5 mins (see Kevin’s tip, below, for how to use remaining cabbage). Turn off the heat and set aside. Drain potatoes in a colander and peel while still hot.
Mash potato until smooth. Heat cream with remaining butter and, when almost boiling, beat into the potato. Add bacon and cabbage to potato and mix. Season if you want.

Nutrition Facts : Calories 364 calories, FatContent 25 grams fat, SaturatedFatContent 13 grams saturated fat, CarbohydrateContent 29 grams carbohydrates, SugarContent 0.2 grams sugar, FiberContent 4 grams fiber, ProteinContent 9 grams protein, SodiumContent 1 milligram of sodium

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