With a hearty mashed potato base colcannon is loaded with smokey bacon and cabbage. Decadently finished off with cheese and scallions.
17 OZ / 500 G water
26.5 OZ / 750 G yukon gold potatoes
14 OZ / 400 G savoy cabbage
3.5 OZ / 100 G bacon
3.5 OZ / 100 G milk
1.75 OZ / 50 G butter
2 TSP salt
2 TSP black pepper
1.75 OZ / 50 G mature cheddar
1 OZ / 30 G scallions
Wash and clean the potatoes then add them to the simmering basket. Pour water into the mixing bowl and add the potatoes. Steam for 35 minutes. Once cooked remove and set aside. Clean the mixing bowl.
Remove the core from the cabbage then clean well. Roughly chop the cabbage then add to the mixing bowl. Chop for 20 seconds / speed 4. Remove from the mixing bowl and set aside.
Add bacon to the mixing bowl. Chop for 20 seconds / speed 4. Scrape down the sides.
Insert the butterfly whisk. Add the cabbage and butter to the mixing bowl. Sauté for 15 minutes / 250°F|120°C.
Peel the cooked potatoes, dice and set aside.
Add potatoes, milk, salt and pepper to the mixing bowl. Mix for 30 seconds / speed 3 / reverse. Adjust the seasoning accordingly.
Place the potato mix into a serving dish and garnish with grated cheese and sliced scallions.
Enjoy your dish! Try finishing off the dish in a broiler to get a crispy top!
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