Potato, cabbage & bacon “colcannon” with poached egg


  • potatoes – can be large, small or new; use whatever you have to hand – about the equivalent of 2 large. If using larger potatoes, cube them; if using new, leave whole or half
  • cabbage – about half a head, thinly chopped or shredded
  • 6 rashers streaky bacon, cut into small strips
  • ½ a large onion, chopped
  • butter – amount will vary according to taste, but about 25g
  • salt & pepper
  • egg(s)*


  1. Boil potatoes until tender, usually ~20 minutes.
  2. While the potatoes are simmering, in another pot, blanche the cabbage (~2-3 mins) in another pot. Drain.
  3. In a frying pan, fry the bacon for 4-5 minutes. Add the onion & cabbage. Fry until onions crispy transparent.
  4. Drain potatoes, add back to pot, add butter, salt & pepper, and smash them around a bit in the pot. They should break apart a bit and get rough, fluffy edges to absorb the butter.
  5. Add bacon, cabbage & onion mixture to potatoes & stir through. Adjust seasoning if necessary.
  6. Serve on a warm plate with a poached egg on top.

*eggs can be poached directly into a pot of boiling water (~3 mins), or in a poacher, if preferred.

You can also leave the bacon out of this recipe to make it vegetarian.

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