I’m not entirely sure if I followed the classic Colcannon recipe, but I decided to make the most of what I already had on hand, the last of my smoked bacon and a head of cabbage I’d bought for another dish. The result was this cozy, improvised version that came together effortlessly.
What I love is how familiar it feels. So many European cuisines have their own comforting mix of potatoes and cabbage, so this dish was second nature to throw together. The smoky bacon added a wonderful depth, the cabbage softened beautifully, and everything melded into a hearty, satisfying bowl. Pretty good, if I do say so and definitely worth making again.
Ingredients
- 1/2 tbsp olive oil
- 1/2 lb smoked bacon cut into lardons
- 2 white potatoes peeled and cut into cubes
- 1/3 cup white cabbage diced
- kosher salt and freshly ground black pepper to taste
Instructions
Gather all ingredients before starting recipe.
- Peel and cube 2 white potatoes. Add to a medium saucepan, cover with water and bring to a boil. Reduce heat to medium and cook for about 15 minutes, or until potatoes are soft but not mushy.
- Slice 1/2 lb smoked bacon in lardons.
- Cut about 1/3 off from a small head of white cabbage, slice into 1/2" slices and then dice into 1/2" slices.
- Add 1/2 tablespoonful of oil to a medium sized skillet and heat over medium heat.
- Add the bacon to the skillet, and cook until the bacon starts to brown, about 6-10 minutes. When the bacon has browned, drain all but about 1 tablespoon of fat from skillet.
- Add sliced cabbage to bacon fat, season with kosher salt and toss with bacon to combine. Cover the pan with a lid and cook for about 6-8 minutes over medium heat or until the cabbage begins to wilt and starts to brown at the edges.
- When potatoes are cooked, drain and smash with a potato masher and add to the bacon and cabbage mixture. Stir to combine. Taste for seasoning and adjust as needed.
