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Colcannon

INGREDIENTS

  • 600g potatoes - peeled and chopped in chunks
  • 600g of Kale or cabbage - shredded
  • 100 ml low fat milk
  • 600g/1 cauliflower cut into florets
  • 4 spring onions finely chopped
  • Salt & pepper
Colcannon

METHOD

  • Simmer potatoes for 15-20 minutes until soft.
  • Add cauliflower for last 5 minutes of cooking.
  • In another saucepan cook cabbage for 5-6 minutes.
  • Mash potatoes and cauliflower then add cabbage, milk, sping onion.
  • Mix and serve with bacon.