Colcannon Recipe – Eats Now

Name: Colcannon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 3 lbs russet potatoes, peeled; 1 tablespoon kosher salt; 1 cup unsalted butter, divided; 1 cup whole milk; 1 small head green cabbage, cored and shredded; 1 small onion, chopped; 1/2 lb bacon (optional and may use pepper bacon); 4 scallions, finely sliced (green onions); kosher salt & freshly ground black pepper; 3 tablespoons chopped flat leaf parsley

Servings: persons

3 lbs russet potatoes, peeled
1 tablespoon kosher salt
1 cup unsalted butter, divided
1 cup whole milk
1 small head green cabbage, cored and shredded
1 small onion, chopped
1/2 lb bacon (optional and may use pepper bacon)
4 scallions, finely sliced (green onions)
kosher salt & freshly ground black pepper
3 tablespoons chopped flat leaf parsley

1
Quarter potatoes. Add to a stockpot and cover with cold water. Add 1 tablespoon kosher salt. Bring to a boil and cook until tender, about 20 minutes.
2
Cook bacon in skillet, drain, reserve drippings and crumble bacon, set bacon aside.
3
In drippings saute cabbage and onion until soft and translucent, about 10 minutes.
4
Mash potatoes with milk and butter, stir in bacon, cabbage, onions.
5
Salt and pepper to taste.
6
Place in a serving bowl and sprinkle with parsley.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 lbs russet potatoes, peeled, 1 tablespoon kosher salt, 1 cup unsalted butter, divided, 1 cup whole milk, and more.

Yes, Colcannon falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Colcannon

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