An instructional video is at the bottom of this recipe.
Colcannon is an Irish classic. They’ve been eating it for centuries. Normally it’s a mixture of mashed potatoes and kale that would commonly be eaten with pork. But in my version, the kale gets replaced with red cabbage, and I mix the pork right in. In this recipe I use bacon, but pork belly or jowl or even ham can be substituted beautifully.
2 1/2 pounds potatoes (I use russet), skin on, sliced 1″ thick
4 garlic cloves
1 tsp salt
Cook the potatoes however you like. I put them in my pressure cooker with 1 cup of water at 15psi for 8 minutes, but you can boil them, steam them, put them in the microwave…any cooking method is fine. You want them tender, but not mushy. When cooked, add:
1 stick unsalted butter
1/2 cup heavy cream
Mash with a fork, masher, or put the potatoes through a ricer before adding the dairy. You may need to add additional cream depending on how dry your potatoes are. It shouldn’t be a desert, but it shouldn’t be a swamp. Season with salt and pepper to taste. In a big skillet, cook:
12-16 oz pork (bacon, jowl, belly, ham, etc.)
Cook until the fat is rendered the meat is crispy. Remove it from the pan, leaving the fat in the pan. Then add:
1 head red cabbage, chopped
Salt the cabbage as you stir to coat with the fat. It will reduce by at least half in the first few minutes of cooking. After a couple of minutes, add:
2 Tablespoons vinegar (I use apple cider)
Stir and cook another minute or so. Then add the cooked cabbage to the mashed potatoes along with the previously cooked bacon and:
1 bunch green onions (scallions), sliced
Fold everything together until well mixed, and taste for final seasoning.
Colcannon tastes best after sitting for a bit in the fridge, and is twice as good the next day. I like to use leftover Colcannon to stuff omelets, or press them into cakes and saute in butter for something like latkes. DELICIOUS!