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Colcannon with Bacon and Egg

Modern Colcannon with an Egg

A filling Irish potato dish with a twist. True comfort food with an addition with an elegant poached egg will please everyone in the family! And it is extremely cheap to make as well...
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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Lunch, Main Course
Cuisine Irish
Servings 4 people


  • 750 g new potatoes halved
  • 400 g cabbage (white or sweetheart) trimmed and finely shredded
  • 6 spring onions
  • 10 rashers bacon (smoked or unsmoked)
  • 25 g butter
  • 2 tbsp wholegrain mustard
  • 4 eggs
  • oil vegetable, rapeseed or sunflower
  • vinegar


  • Boil your potatoes for 15-20 minutes or until tender.
  • Whilst potatoes are cooking, put your shredded cabbage in another large pan, pour boiling water over the cabbage and cook for about 5 minutes, until just tender.
  • Heat a tbsp of oil and fry eight rashers of bacon until crispy. Set aside. Then cut up the remaining two rashers into small pieces and fry for 3-4 minutes until slightly coloured.
  • Add the cabbage and spring onions to the frying pan with the bacon and heat through, stirring.
  • Drain the potatoes, add butter and season, then crush roughly with a masher. Stir the cabbage, bacon and spring onions (reserve some for decoration) into the crushed potatoes. Stir in the mustard. Cover with a lid and keep warm over a very low heat. This is your colcannon.
  • To poach the eggs, crack the eggs into the gently simmering water with a splash of vinegar and poach for 3 mins. For instructions on how to poach a perfect egg, see notes above.
  • Spoon the colcannon onto four plates or bowls. Arrange the crispy bacon on top (2 rashers per portion).
  • Take the eggs out from the water with a slotted spoon and place on top. Season with black pepper and some spring onion.
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