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Colcannon

Serves 6
 
Ingredients
1kg poatoes scrubbed and cut in half
100g butter
140g sliced back bacon - finely chopped
1 small Savoy cabbage - finely shredded
150 ml double cream
 
1. Tip the potatoes into a large saucepan of water. Bring to the boil, then simmer for 15-20 mins or until tender when pierced.
2. Meanwhile heat quarter of the butter in a saucepan, add and then fry the bacon and half the cabbage for 5 mins. Turn off the heat and set aside. Drain potatoes and peel while still hot.
3. Mash potato until smooth. Heat cream with remaining butter and when almost boiling beat into the potato. Add bacon and cabbage to potato and mix. Season as you want.
 
recipe taken from www.bbcgoodfood.com
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