by | Nov 14, 2021 | Blog, Recipe | 1 comment

I make this dish often in late fall and winter. Pork is not traditionally included in colcannon recipes, but I like to cook the cabbage in pork fat which adds another layer of flavor to the dish. I love the variety of textures of the potatoes, cabbage, and crispy pork.

1 pound Pig Mountain uncured bacon
1 head of Jones Farm cabbage, chopped
5-6 medium potatoes, peeled and chopped
10 green onions, hollow green parts and solid light green/white parts separated and sliced
Smoke flavor seasoning (optional), I used mesquite seasoning
Salt & Pepper to taste (I used 1 tsp salt)

1. Boil the potatoes until easily pierced with a fork. Drain.
2. While the potatoes are cooking, cook the bacon over medium high heat in a dutch oven until crispy. Remove the bacon and set aside. Drain about half the fat from the pan and save the fat for another time.
3. Add the cabbage to the dutch oven and coat with bacon fat and cook over medium heat for 7-8 minutes. While cooking scrape the brown bits (flavor!) from the bottom of the pan.
4. Add the light green/white parts of the green onion and cook for 2 minutes more.
5. Add the cooked potatoes to the dutch oven with the cabbage. Sprinkle with salt, pepper, and smoke flavor and mash potatoes with a hand masher.
6. Chop/crumble the bacon and stir into the potatoes/cabbage along with the remaining green onions. Be sure to incorporate the cabbage on the bottom of the pan.

The colcannon is ready! I like to sprinkle with grated sharp cheddar and sometimes add a dollop of sour cream. Enjoy!

Colcannon bacon
Colcannon cabbage



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1 Comment

  1. Susan howell

    Other names for similar Celtic dishes are bubble & squeak and rumpledethumps . Now I am hungered. I am off ‘neeps and tatties’ but could substitute radishes or cauliflower.


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