Smokey Bacon Colcannon

Cooks In
Cooking Time


11-12 x Scotty Brand potatoes, medium sized, peeled and diced.
4 tbsp semi-skimmed milk
60g salted butter
12 slices of smoked streaky bacon, cooked until golden, chopped
150g Savoy cabbage, spring cabbage, or curly kale, picked from the stems, finely chopped
1 medium onion, finely chopped
Sea salt and freshly ground black pepper
100g cold Salted Scottish butter, diced


  1. Carefully add the potatoes to a large pan of boiling water and boil for 15-20 minutes until tender.

  2. While the potatoes are boiling, heat 10g of the butter in a frying pan and fry the onion gently until it becomes translucent and it’s fragrance softens. Add the cabbage or kale and soften it in with the buttery onion.

  3. When the potatoes are tender, drain and add the milk and butter, mash until silky smooth. Season to taste.

  4. Fold in the bacon, and the hot cabbage and onion.

  5. Serve piping hot.


Loaded Chips With Steak
Italian-Style Potato Croquettes

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