Colcannon Ala Western New York
Elevate the traditional Irish colcannon with a Western New York twist in this decadent recipe that’s sure to become a family favorite! “Colcannon Ala Western New York” combines creamy mashed russet potatoes with sautéed green cabbage, crisp green onions, and a generous helping of sharp cheddar cheese for a bold, cheesy kick. Crispy bacon adds smoky richness, while a final pat of butter melts blissfully over the top for a luscious finish. This hearty, gluten-free side dish pairs perfectly with roasted meats or can shine as a comforting main dish all on its own. With just 45 minutes from start to finish, this crowd-pleaser makes for an easy yet indulgent addition to your dinner table.
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Recipe Information
Ingredients
- 4 large russet potatoes
- 6 tablespoons unsalted butter
- 1 cup whole milk
- 3 cups green cabbage
- 4 stalks green onion
- 1.5 cups sharp cheddar cheese
- 6 slices bacon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Peel and chop the russet potatoes into roughly 1-inch pieces. Rinse the pieces under cold water to remove excess starch.
Place the potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook the potatoes for about 15-20 minutes, or until fork-tender.
While the potatoes cook, slice the green cabbage into very thin shreds. Slice the green onions thinly, separating the white and green portions.
In a large skillet, cook the bacon over medium heat until crispy. Transfer the bacon to a paper towel-lined plate to drain, leaving about 1 tablespoon of the bacon drippings in the skillet.
Add the shredded cabbage and the white parts of the green onion to the skillet. Sauté over medium heat until the cabbage is softened but still slightly crisp, about 5-7 minutes. Remove from heat.
Once the potatoes are cooked, drain them thoroughly and return them to the pot. Mash the potatoes until smooth, or to your preferred texture.
In a small saucepan, heat the milk with 4 tablespoons of butter over low heat until warm. Gradually pour the warm mixture into the mashed potatoes, stirring to combine.
Fold the cooked cabbage and the majority of the crispy bacon (reserving a small amount for garnish) into the mashed potatoes. Stir in the sharp cheddar cheese and the green portions of the green onions. Season with salt and black pepper to taste.
Transfer the colcannon to a serving bowl. Top with the remaining 2 tablespoons of butter, allowing it to melt over the top. Sprinkle with the reserved bacon and fresh parsley, if using, for garnish.
Serve warm as a hearty side dish, or enjoy it as a comforting main meal!
Nutrition Facts
Calories |
2884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.4 g | 194% | |
| Saturated Fat | 88.6 g | 443% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 4570 mg | 199% | |
| Total Carbohydrate | 297.3 g | 108% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 32.7 g | ||
| Protein | 105.5 g | 211% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 1836 mg | 141% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 7833 mg | 167% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
