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Irish Colcannon Recipe with Fried Egg and Crispy Bacon for Weekend Eggs

This Irish colcannon recipe with fried egg and crispy bacon makes an Irish breakfast colcannon – or brunch colcannon if you prefer. It makes a deliciously-rich traditional Irish colcannon dish of mashed potatoes with butter, milk, cabbage, spring onions, and bacon, and tops the colcannon with a fried egg and crispy bacon.
Prep Time15 mins
Cook Time15 mins
Course: Breakfast/Brunch
Cuisine: Irish
Servings: 4
Calories: 1170kcal
Author: Terence Carter

Ingredients

  • 750 g classic mash potatoes see the potato mash recipe here
  • 150 g bacon rashes around 8 rashes
  • 200 g savoy cabbage sliced thinly
  • 50 g butter softened
  • 4 spring onions whites and greens separated and sliced
  • 4 eggs

Instructions

  • Place the bacon rashes in a pan and cook to your liking. We like it on the crispy side. Set aside on absorbent towels.
  • Chop up a couple of bacon rashes into squares.
  • With the fat from the bacon still in the pan, add the cabbage slices and the base (white) parts of the spring onions and cook over medium heat, constantly stirring. Add a little of the butter to the pan and season lightly.
  • When the cabbage is wilted and starting to take on colour, remove it from the heat.
  • Reheat the mash and stir in the butter. Add the bacon pieces and then the cabbage mixture. Keep warm and add extra butter if you desire.
  • Fry the eggs to your liking – we like soft yolks to mix with the colcannon.
  • Distribute the colcannon mix amongst 4 places. Add a slice of bacon on the side. Place the egg on top of the colcannon and season the dish with salt and pepper.
  • Garnish with the spring onions and serve immediately.

Nutrition

Calories: 1170kcal | Carbohydrates: 156g | Protein: 22g | Fat: 52g | Saturated Fat: 23g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 226mg | Sodium: 419mg | Potassium: 2271mg | Fiber: 14g | Sugar: 8g | Vitamin A: 1190IU | Vitamin C: 170mg | Calcium: 104mg | Iron: 3mg