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  • CourseSide dish
  • CuisineGluten-free, Vegetarian
  • 3 lbs potatoes, scrubbed
  • 2 sticks butter
  • 1 1/4 cups hot milk
  • 1 pinch freshly ground black pepper
  • 1 head green cabbage, cored & finely shredded (can also use green or lacinato kale)
  • 1 lb ham or bacon (cooked the day before)
  • 4 whole scallions, finely chopped
  • 1 tsp parsley leaves, finely chopped for garnish
  1. Steam the potatoes in their skins for 30 minutes and then peel them. Chop with a knife before mashing thoroughly. Add 1 stick of butter in pieces. Gradually add hot milk, while stirring. Season to taste with black pepper.
  2. 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 and chop into small pieces.
  3. If using ham, heat up and chop into pieces. If using bacon, chop into pieces.
  4. Add cabbage, scallions, and ham (or bacon) to mashed potatoes, stirring them in gently.
  5. Serve in individual soup plates. Make an indentation on the top and put pat of butter into each indentation.
  6. Sprinkle with parsley.
Recipe Notes

Adapted from

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