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Jersey Cabbage and Leek Colcannon with Crispy Bacon
A comforting and classic British dish featuring creamy mashed potatoes, tender Jersey cabbage, sweet leeks, and crispy bacon bits. A perfect dinner for a chilly evening.
Prep Time
15 minutes
Total Time
45 minutes
Calories
695 kcal
Difficulty
Easy
Equipment
4 items
Cost
£2.09/serving
Ingredients
Servings
4
1kgPotatoes(Floury potatoes like Maris Piper or Rooster)
£0.90
0.5Jersey Cabbage(Finely shredded)
£0.80
2Leeks(White and light green parts, thinly sliced and well washed)
£1.20
150mlWhole Milk
£0.20
50gButter(Unsalted)
£0.65
200gBacon(Streaky bacon, cut into lardons)
£2.50
To tasteSalt
£0.60
To tasteBlack Pepper(Freshly ground)
£1.50
Total Cost
£8.35
£2.09 per serving
Instructions
- 1.Peel the potatoes, cut into evenly sized chunks, and place in a large pot. Cover with cold water and add a pinch of salt. Bring to a boil and cook until tender, about 15-20 minutes.
- 2.While the potatoes are cooking, fry the bacon lardons in a large frying pan over medium heat until crispy. Remove the bacon from the pan with a slotted spoon and set aside on a paper towel-lined plate to drain. Reserve the bacon fat in the pan.
- 3.Add the sliced leeks to the bacon fat in the pan and cook over medium heat until softened and translucent, about 5-7 minutes. Add the shredded Jersey cabbage and cook for another 5 minutes, stirring occasionally, until wilted and tender.
- 4.Once the potatoes are cooked, drain them well and return them to the pot. Mash the potatoes with a potato masher until smooth.
- 5.Heat the milk and butter in a separate small saucepan until the butter is melted and the milk is warm. Gradually add the warm milk and butter mixture to the mashed potatoes, mixing well until creamy and smooth. Season with salt and pepper to taste.
- 6.Add the cooked leeks and Jersey cabbage to the mashed potatoes and mix well to combine.
- 7.Spoon the colcannon into a serving bowl and top with the crispy bacon bits.
- 8.Serve immediately and enjoy!
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My Notes
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Nutrition Information
Nutrition per serving (488g)
695 kcal / 2908 kJ
Carbs
62g
24% of RDA
Fat
40g
57% of RDA
Protein
27g
54% of RDA
Detailed Breakdown
Fibre
11 g
37% of RDA
Sugar
9 g
10% of RDA
Sodium
850 mg
37% of RDA
Saturated Fat
24 g
120% of RDA
Chef's Tips
For an extra creamy colcannon, use double cream instead of milk.
Add a knob of butter on top of the colcannon just before serving for added richness.
Leftover colcannon can be reheated in the microwave or oven.
If you don't have Jersey cabbage, you can use regular green cabbage.
Cooking Equipment
Large pot
Potato masher
Large frying pan
Serving bowl
Wine Pairings
No wine pairing suggestions available for this recipe.
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