Delicious, hearty and perfect for St. Patrick's Day.
Add to My Recipes +
Add to My Menu +
Print this Recipe
|
Full Screen View
Ingredients:
3 russet potatoes, peeled and chunked
3 Yukon Gold potatoes, peeled and chunked
1/2 cup heavy cream
6 tablespoons unsalted butter, more for serving
1 yellow onion, chopped
1/2 head cabbage, chopped
6 slices bacon, cooked and chopped
Kosher salt, to taste
Ground black pepper, to taste
Directions:
Place russet and Yukon Gold potatoes in a large saucepan and fill with enough water to cover the potatoes. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 20 minutes. Remove from heat and drain water.
Pour heavy cream over the potatoes and add 4 tablespoons butter. Place a lid on the saucepan and let the butter melt. Set aside.
Melt 2 tablespoons of butter in a large skillet over medium heat. Add chopped onion and cook for 8 minutes, stirring often until tender. Then add the cabbage to the skillet for an additional 8 minutes, stirring frequently until tender and lightly browned on the edges.
Mash the potatoes until soft and not clumpy. Stir the cabbage mixture and half of the chopped bacon into the mashed potatoes. Season with kosher salt and ground black pepper.
Spoon and even amount of colcannon into serving bowls. Place a pat of butter in the center of each serving of colcannon and top with the remaining bacon. Enjoy!
In no event shall Seaside Market, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.
A simple collection of delicious family-style recipes
Planning out the weekly dinner menu? Tired of the same dishes week after week? Try these tasty entrees for a scrumptious change of pace. View Recipes >
Celebrate Cinco de Mayo!
Take a fiesta of flavor to the table with delicious Mexican dishes that will make your taste buds go loco! View Recipes >
Sub Total: 0.00
Shipping: 0.00
Discount: -0.00
Grand Total: 0.00
Email Recipe
Traditional Irish Colcannon
Serves 10
Ingredients:
3 russet potatoes, peeled and chunked
3 Yukon Gold potatoes, peeled and chunked
1/2 cup heavy cream
6 tablespoons unsalted butter, more for serving
1 yellow onion, chopped
1/2 head cabbage, chopped
6 slices bacon, cooked and chopped
Kosher salt, to taste
Ground black pepper, to taste
Directions:
Place russet and Yukon Gold potatoes in a large saucepan and fill with enough water to cover the potatoes. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 20 minutes. Remove from heat and drain water.
Pour heavy cream over the potatoes and add 4 tablespoons butter. Place a lid on the saucepan and let the butter melt. Set aside.
Melt 2 tablespoons of butter in a large skillet over medium heat. Add chopped onion and cook for 8 minutes, stirring often until tender. Then add the cabbage to the skillet for an additional 8 minutes, stirring frequently until tender and lightly browned on the edges.
Mash the potatoes until soft and not clumpy. Stir the cabbage mixture and half of the chopped bacon into the mashed potatoes. Season with kosher salt and ground black pepper.
Spoon and even amount of colcannon into serving bowls. Place a pat of butter in the center of each serving of colcannon and top with the remaining bacon. Enjoy!
Please enter a phone number you would like to text this recipe to.
Please enter a valid phone number.
There was an error sending your shopping list! Please try again.
