Colcannon With Leeks And Bacon
Colcannon is a traditional, peasant-style Irish dish that is full of flavor. Potatoes are mashed with cream and butter, then flavored with a combination of finely chopped bacon and cabbage, leeks, onions or kale.
Colcannon With Leeks And Bacon
Ingredients ~
2-1/2 pounds red-skinned potatoes
1/4 lb bacon, cut into 1/2" pieces
2 leeks, sliced (white part only)
4 tablespoons butter
1/2 cup half-and-half
1 teaspoon salt
1/2 teaspoon white pepper
Preparation ~
Scrub the potatoes and quarter them. Boil in a large pot of salted water for 10 to 15 minutes or until tender when pierced with the tip of a knife.
While the potatoes cook, sauté the bacon in a large skillet over medium heat until it is lightly brown and crisp. Add the sliced leeks and continue cooking until they are soft and tender, about 3 to 5 minutes.
In a 1-cup glass measure, combine the butter and the half-and-half and microwave until the butter melts - about 1 minute.
Drain the potatoes and mash with a potato-masher. Add the melted butter and half-and-half and combine well. If the potatoes don't seem creamy enough, add a bit more half-and-half. Stir in the bacon-leek mixture, salt and white pepper. Taste and adjust the seasoning if necessary.
Transfer to a serving dish.
Makes 8 servings
Posted by: Lynne Webb | Categories: Potatoes , Side Dishes
2 Comments
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Hi, this recipe looks lovely and looking forward to giving it a try, just been reading your ingredients and its states "1/2 cup half-and-half" what is that?
id be very grateful if you could email and inform mewhat this is.
Many Thanks
Emma
Half-and-half is found in the dairy section of the supermarket where you would find milk, light cream, heavy cream, etc. It is half milk, half cream - good for putting in coffee, not quite as high in calories and fat as cream for cooking.