Sprout colcannon recipe
This classic Irish side dish can also serve as a lunch and is the perfect way to use up your leftover sprouts. The addition of crispy, smoky bacon and smooth, hearty mashed potato make this tasty recipe the ultimate comfort food. You can also use cooked sprouts – simply add them to the pan and stir-fry for one minute before adding the spring onions. See method
- 1kg (2lb) floury potatoes (King Edwards or Maris Piper)
- 8 smoked streaky bacon rashers, chopped
- 50g butter
- 6 spring onions, finely sliced
- 5 tbsp milk
- 250g (8oz) Brussels sprouts, trimmed
If you haven't got any Maris Pipers, try using King Edward potatoes
Each serving contains
of the reference intake
- Cut the potatoes into evenly sized large chunks and put in a large pan, cover with cold water, add a pinch of salt and bring to the boil. Simmer for 15-20 minutes until the potatoes are completely tender. Drain and set aside, covered.
- Meanwhile, heat a large nonstick frying pan until hot, add the chopped bacon and fry over a medium heat for about 5 minutes until crispy and golden. Remove with a slotted spoon and drain on kitchen paper.
- Finely slice the sprouts. Return the frying pan to the heat, add a little of the butter, then add the sprouts and stir-fry for 5-6 minutes until tender and just beginning to crisp up at the edges. Add the spring onions and stir-fry for 1 minute. Return the bacon to the pan and stir well. Remove the pan from the heat.
- Add the remaining butter and the milk to the potatoes and mash until smooth. Season well. Fold in the bacon, sprout and spring onion mixture. Serve immediately.
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