A traditional Irish dish with our own twist. Easily made in a large no-stick saucepan and then transferred to a serving dish. Pairs well with sausages or with braised lamb shanks.
Preparation Time: 15 minutes
Cook Time: 25 minutes
o 1½kg/3¼lb potatoes, peeled, washed and cut into chunks
o 75g/2½oz butter
o 1 small crispy cabbage, finely shredded
o 4 green onions/spring onions cut into small pieces
o 6 slices bacon, chopped
o 120ml/4fl.oz double cream
o Salt and pepper to taste
Prepare the potatoes as directed and cook in water on the stove top.
Cook until the potatoes are soft all the way through. Whilst they are cooking fry off the bacon, cabbage and green onions in a little of the butter until cooked through.
Drain and mash potatoes with the remaining butter and double cream. Stir in the cooked bacon, spring onions and cabbage, season and mix thoroughly.
Serve with your favourite meat. You can also crisp up the top of the colcannon in a dish for a different texture.