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  • CourseSide dish
  • CuisineGluten-free, Vegetarian
  • 3 lbs. potatoes, scrubbed, peeled and chopped
  • 2 sticks butter
  • 1 1/4 cups hot milk
  • 1 pinch black pepper, freshly ground
  • 1 head green cabbage, cored & finely shredded (or green or Lacinato kale)
  • 1 lb. ham or bacon
  • 4 whole scallions, finely chopped
  • 1 tsp. parsley leaves, finely chopped
  1. Steam potatoes in their skins for 30 minutes, then peel them. Chop with a knife before mashing thoroughly. Add 1 stick of butter in pieces. Gradually add hot milk, while stirring. Season with black pepper, to taste.
  2. Boil cabbage in unsalted water until it turns a darker color. Add 2 Tbsp. butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly and chop into small pieces.
  3. If using ham, cook and chop into pieces. If using bacon, fry and chop into pieces.
  4. Add cabbage, scallions, and cooked ham (or bacon) to mashed potatoes, stirring them in gently.
  5. Plate in individual soup bowls. Make an indentation on top and place pat of butter into each. Sprinkle with parsley and serve.
Recipe Notes

Adapted from

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