Total TimePrep: 25 min. Cook: 35 min.
At first I was hesitant, but had to try it. My husband doesn't care for creamed potatoes
Excellent recipe, thanks for sharing. However long process to make. Prep is much longer than 25 mins and cooking time total is more than 35 mins.
This really sounds delicious to an Irish American woman. We love our potatoes and our cabbage.
This was a first for me and it was delicious. It was a little thinner than I expected but since I've never had it, I wasn't sure if it was normal or I put a bit too much liquid. I added a bit of shredded cheese to thicken it a bit and the results were fantastic. I'm definitely making this again.
I always separated the carrots, potatoes and cabbage, but no more, I simply loved this dish with carrots on the side or stirred in. Mother used to fix this all the time but failed to pass the recipe on. I will be fixing it quite often because it is good and fabulous for me!
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Thanks to DNA testing, I found out that I am 23% Irish. (That explains a lot)! This recipe spoke to my Irish ancestry. It is so delicious! I cut the recipe in half and used 2% milk because that is what I had, I will make this often. Meanwhile, Lá Fhéile Pádraig sona!
Have been making colcannon for years and even know the words to the song.... yes, there is a song about colcannon. It's nice to see a recipe that actually has bacon in it. If you ever do a search, most don't. Not to criticize, and I realize that a lot of comments are quite old but my Irish blood just boils when I see anyone type St Patty's day.... it's PaDDY... the D's make it masculine, short for Patrick... or more correctly Padraig. Patty is a derivation of the feminine Patricia. Sorry for the rant but they'd never forgive me in County Clare if I didn't say something. Otherwise, excellent recipe and to the person questioning the amount of salt.... considering that potatoes and cabbage are notoriously bland.... yeah, a "lot" of salt is needed.
One of my absolute favorite side dishes!
I've been making colcannon for decades and usually just "wing it." When I saw this printed in the Feb/March Simple and Delicious magazine, I decided to actually follow a recipe. I cut the recipe in half since there are just two of us who shouldn't be noshing on high carbs, and I knew leftovers would be deadly to my good intentions. This recipe really delivered on flavor and ease of preparation. I used a bit more butter (added to the milk mixture) and we added salt and pepper to taste at the table. I will be serving this again soon for St. Patrick's Day!Lynne, Taste of Home Volunteer Field Editor