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Colcannon Mash

Submitted by Potato Girls 09 November 2009

Prep Time: 10 mins Cook Time: 15 mins Serves: 4 Best Potato Varieties •Desiree •King Edward



•400g potatoes, diced •Quarter Savoy cabbage, approx. 190g, shredded •25ml semi skimmed hot milk •100g smoked back bacon, diced •50g mature Cheddar cheese, grated (optional) •2 medium eggs


1.Boil the potatoes for 10-12 minutes until tender then drain and transfer to a large bowl. Add the cabbage to the same pan and cover with boiling water and cook for 3 minutes. 2.Meanwhile mash the potato with the milk and season to taste. Drain the cabbage and stir into the potato. 3.Fry the bacon in a non-stick pan for 4-5 minutes until browned and stir into the Colcannon. Finally add the cheese, if using. 4.Boil some water in a small pan and poach the eggs for 3-4 minutes or according to taste and serve on top of the Colcannon. 5.Potato Tip: For a really fluffy mash use a floury variety like King Edward or Desiree.

Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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