- Peel the potatoes and place them into a large saucepan of cold salted water.
- Bring to the boil, then simmer for 15-20 minutes, or until the flesh is tender when pierced with a fork.
- Drain potatoes in a colander and push through a sieve.
- Heat 25g of the butter in a saucepan. Fry the speck or bacon and half the cabbage for 5 minutes.
- Turn off the heat and set aside.
- Heat cream with remaining butter and, when almost boiling, beat into the potato.
- Add bacon and cabbage to potato and mix. Season your colcannon as you wish.
Colcannon – Irish potatoes
Recipe by Tad Lombardo
Traditional Irish dish, extra delicious with some gorgeous speck from one of our delis!
Ingredients
- 1kg potatoes, well-scrubbed (cut into small pieces)
- 100g butter
- 140g speck or bacon, finely chopped
- 1 small savoy cabbage, finely shredded
- 150ml cream
