Colcannon with Smoked Bacon and Cabbage
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Ingredients
- 700 g potatoes
- 300 g savoy cabbage, shredded
- 150 g smoked bacon lardons
- 40 g butter
- 100 ml whole milk
Nutrition (per serving)
- Calories
- 340 kcal
- Protein
- 11.5 g
- Carbohydrate
- 31 g
- of which sugars
- 4.5 g
- Fat
- 17.3 g
- of which saturates
- 8.8 g
- Fibre
- 6.2 g
- Salt
- 1.51 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel and chop the potatoes and boil for 15-18 minutes until completely tender.
- 2
Meanwhile, fry the smoked bacon lardons in a dry pan for 5-6 minutes until crisp, then set aside.
- 3
Add the shredded savoy cabbage to the same pan and cook for 6-8 minutes until wilted and lightly browned, using a little of the butter if needed.
- 4
Drain the potatoes and mash with the remaining butter and the whole milk until smooth.
- 5
Stir the cabbage and most of the bacon through the mash.
- 6
Pile into bowls and scatter over the remaining bacon.
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