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Colcannon – Irish potatoes

Recipe by Tad Lombardo

Traditional Irish dish, extra delicious with some gorgeous speck from one of our delis!

  • 1kg potatoes, well-scrubbed (cut into small pieces)
  • 100g butter
  • 140g speck or bacon, finely chopped
  • 1 small savoy cabbage, finely shredded
  • 150ml cream
  1. Peel the potatoes and place them into a large saucepan of cold salted water.
  2. Bring to the boil, then simmer for 15-20 minutes, or until the flesh is tender when pierced with a fork.
  3. Drain potatoes in a colander and push through a sieve.
  4. Heat 25g of the butter in a saucepan. Fry the speck or bacon and half the cabbage for 5 minutes.
  5. Turn off the heat and set aside.
  6. Heat cream with remaining butter and, when almost boiling, beat into the potato.
  7. Add bacon and cabbage to potato and mix. Season your colcannon as you wish.

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