Colcannon with spring onion butter

Ingredients

Method

• 2 kg large potatoes, peeled and quartered 
• sea salt, to taste  
• 250 g Woolworths streaky wood-smoked bacon
• 250 g Kerrygold butter, softened 
• ½ Savoy cabbage, cut into large chunks  
• 1/2 cup full-cream milk
• 2 spring onions, finely sliced 
• freshly ground black pepper, to taste 

Method

Ingredients

1. Place the potatoes into a large saucepan of cold, salted water and bring to the boil over a high heat.
2. Once boiling, cook for 8–10 minutes, or until soft. Drain and return to the pan to steam for 5 minutes.
3. Meanwhile, place the bacon on a baking sheet in a preheated oven at 200°C for 5–8 minutes, or until slightly crispy.
4. Heat 4 T butter in a small saucepan until nutty and brown. Place the cabbage in an air-fryer and drizzle with the butter.
5. Cook for 10–12 minutes at 200°C, or until slightly charred and soft.
6. Mash the potatoes with the milk and 4 T butter. Season well with salt. Stir the cabbage through the mash.
7. Mix the remaining butter with the spring onions. Spoon the colcannon into a serving dish and dollop with the spring onion butter. Add the roughly torn bacon and season generously with black pepper.

Find more butter recipes here

Food production: Marcelle Van Rooyen

Food assistant: Bianca Jones

Photography: Shavan Rahim

Videography: Romy Wilson

Renowned for its rich, creamy texture and golden colour, Kerrygold premium Irish butter is every cook and baker’s dream. Produced from the milk of grass-fed cows grazing on Ireland's lush pastures, its superior quality and taste is unmatched. With a higher butterfat content resulting in a more indulgent flavour, it’s the key ingredient in this colcannon, and everyone's butter of choice. Once you taste the difference that Kerrygold authentic Irish pasture-raised butter makes, you'll understand why it has earned a devoted following of food enthusiasts who refuse to settle for anything less.

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