Breakfast Colcannon

Mashed potatoes with bacon, cabbage and a bit of butter, topped with an over-easy egg and some bacon “sprinkles”, this is a comfort food breakfast that made my heart sing.

I know it’s April, but I’m still catching up from March. March was a crazy, mad time at work and we were rushing to get things done to meet a contractual deadline. I didn’t have a lot of time to think about bloggy things, but I did have an Irish cooking class and there was leftover colcannon and while I seriously love eating colcannon straight up for breakfast, this time I wanted a little bit more of a breakfast touch.

And by breakfast touch, I mean a perfectly cooked over-easy egg with runny yolk. With a little bacon on top. Oh man. I was in heaven when I took my first bite.

Do they do breakfast colcannon in Ireland? I wonder …

Breakfast Colcannon

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: About 4 servings 1x

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Ingredients

Scale 1x2x3x

For the colcannon:

• About 1 lb. red or golden potatoes, peeled
• 2 Tablespoons butter
• 1 cup chopped red onion
• 1 slice lean bacon, cooked but still floppy, chopped
• 2 1/2 cups shredded cabbage (about 1/4 of a small head)
• 2 Tablespoons milk or fat free half & half
• Salt & freshly ground pepper, to taste

For each person’s breakfast:

• About 1 – 1 1/2 cups of colcannon
• 1 – 2 eggs
• Red Robin Seasoning (or salt) & freshly ground pepper, to taste
• A bit of cooked, crumbled bacon

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Instructions

1. Peel the potatoes and put them in a saucepan. Cover with water, bring to a boil and cook until tender, about 20 minutes. Drain off the water and put the potatoes in a medium mixing bowl.
2. Cut a pat of butter off for the top, then put the rest of the butter in the saucepan over medium heat to melt. Add the onion and bacon, cover and cook for several minutes, stirring frequently, until the onion is soft. Add the cabbage and cook for about 3 – 5 minutes longer, again covering the pan, but lifting it to stir every minute or so, until the cabbage is wilted and partly tender but still has a bit of crunch.
3. Using a fork, mash the potatoes with a fork or potato masher, adding milk or half & half to moisten as needed. Stir in the cabbage mixture and season to taste with salt & freshly ground pepper. Put about 1 cup of colcannon on each plate.
4. Heat a frying pan over medium heat. Once the pan is warm, lightly butter the pan by rubbing a stick of butter on the bottom. When the butter is bubbly, gently add the egg(s) and sprinkle with Red Robin seasoning and pepper. Cover and let cook for a few minutes until the whites are set on the bottom. Carefully flip the egg over and cook for just a minute or two more, until the bottom is cooked and the white is set.
5. Slide the egg(s) gently onto the colcannon and sprinkle with bacon. Enjoy!

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Notes

You can use leftover colcannon for this dish. Just heat the colcannon while you warm the pan for the eggs and dish it up so it’s ready to slide the egg on top when the egg is ready.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This post was shared at Full Plate Thursday, Weekend Potluck and Home Matters.