Colcannon

Recipe courtesy Christabel Rossiter

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (135)

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Average Rating:

Total Reviews: 135

Showing 1-10 of 135

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  • on May 15, 2013

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    Tasteless! What a waste of my time! I spent the better part of a day making this dish, and then I had to add all kinds of things including salt, pepper, stone-ground mustard, celery seeds, Worcestershire sauce, butter, cream; you name it, I tried it. This stuff was similar to wallpaper paste. I know the Brits have more taste buds than this! Jeez!

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  • on April 21, 2013

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    This recipe was yummy. Although peeling already cooked potatoes was a pain. Also the scallions were a bit overpowering. Next time I will use less and prolly sauté them with the ham bits. My good friend can't eat pork so I used turkey ham sautéed in a little bit of olive oil.

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  • on March 20, 2013

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    This recipe was amazing!! The only thing I found was that there was so much cabbage that I actually used part of it in the Colcannon and dished up the rest with some bacon as another side dish!

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  • on March 20, 2013

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    I thought this dish was absolutely delicious. Served it as part of our St. Patrick's Day dinner. I made the recipe as written.

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  • on March 20, 2013

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    This was a really neat way to incorporate cabbage into our St Paddy's Day dinner. I searched a few other recipes which had kale in them so I added some to this. I also cut down the prep time by skipping making my own potatoes! I used two packages of Bob Evans refrigerated original mashed potatoes. I had potatoes for days! But this was really delicious. I also used thick cut bacon cut into small pieces and slow cooked in a saute pan rather than ham chunks. I like the idea of sauteing the cabbage in the bacon grease to add even more flavor. My family and our guests all enjoyed this a lot!

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  • on March 19, 2013

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    Mixed reviews in my house. Older generation loved, the younger not so much. The potatoes and cabbage were a bit of a hassle given the outcome. I think I'd tweek like the idea below to fry some bacon and sautee the cabage in the drippings. Overall good, havent tried the leftovers yet...

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  • on March 18, 2013

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    On St Patrick's Day i was looking for something to go with the corned beef besides the same old boiled potatoes and stumbled across this recipe. I steamed my potatoes using the whole 5# bag of yukon golds I had- fried some chopped bacon til crunchy, set the bacon aside and added the cabbage to bacon drippings with some chicken broth - cooked til the cabbage was soft- mashed the potatoes (skins on with lots of browned butter- drained and added the cabbage to the potatoes as well as, the bacon bits, salt and pepper to taste, and scallions. this will be my go to recipe- It was amazing!!

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  • on March 18, 2013

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    I made this for the first time on St. Patrick's Day to accompany Michael Symon's Irish Stew and my Irish Soda Bread. What a fantastic meal. My husband HATES cooked cabbage in any form. He will only eat coleslaw. Well, even he went back for seconds on everything, including the Colcannon. I forgot to buy a piece of ham so I used bacon instead and it was huge hit. A drop or two of green food coloring gave it just a light green color to go with our green beer! I won't wait until St. Patrick's Day to make this crowd-pleaser again!

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  • on March 17, 2013

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    I made this for the first time today using gold potatoes and a little bacon since the protein was covered by a corned beef. I followed the recipe exactly and it was delicious! Having said that, I will never peel already-cooked potatoes again! Truly a hassle. Since you're not going to get silky-smooth mashed potatoes anyway (cabbage, scallions, ham/bacon, just leave the peels on and have "smashed" potatoes. Soooo good!

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  • on March 16, 2013

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    So good even my picky eaters ate it! My son loves this with chopped turkey inside (cooked hte day before and topped with turkey gravy.... YUMMM!

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