Description
Creamy Irish potatoes mixed with savory turkey bacon and vibrant greens, perfect for St. Patrick’s Day celebrations.
Ingredients
Scale
- 2 pounds of russet potatoes, peeled and chopped
- 4 slices of turkey bacon, cooked and crumbled
- 1 cup of chopped green cabbage
- 1 cup of chopped green onions (scallions)
- 1/2 cup of whole milk
- 1/4 cup of unsalted butter
- Salt and pepper to taste
Instructions
- Place the peeled and chopped potatoes in a large pot and cover them with water. Add a generous amount of salt and bring the water to a boil over medium-high heat. Cook until the potatoes are fork-tender, about 15 minutes.
- While the potatoes are cooking, prepare the turkey bacon according to package instructions until crispy, then crumble and set aside.
- In a separate pan, melt the butter over medium heat and add the chopped green cabbage. Sauté until softened, about 5 minutes. Stir in the chopped green onions and cook for an additional 1-2 minutes, just until fragrant.
- Drain the cooked potatoes and return them to the pot. Add the milk, sautéed vegetables, and crumbled turkey bacon, then mash together until smooth, creamy, and well combined.
- Season the Colcannon with salt and pepper to your taste, and mix it until everything is perfectly blended.
- Serve warm, garnished with a pat of butter or a sprinkle of additional scallions, and savor the comforting taste of Ireland!
Notes
Colcannon can be made a day in advance and reheated before serving. Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling and Sautéing
- Cuisine: Irish
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg