“Keto Irish Colcannon Potato and Cabbage Mash Stacks with Bacon Crumbles”
Indulge in this Keto-friendly version of the classic Irish dish, Colcannon, transformed into delicious potato and cabbage mash stacks topped with crispy bacon crumbles for a delectable sensory experience!
Allergens
Dairy (Milk/Butter), Eggs (in Butter), Gluten (not applicable in recipe)
Ingredients
- 1.5 lbs russet potatoes, peeled and cubed
- 4 cups shredded green cabbage
- 1 cup heavy cream
- 4 slices bacon, cooked and crumbled
- 4 tablespoons unsalted butter
- 1/2 teaspoon ground nutmeg
- Salt and pepper, to taste
Instructions
- a. In a large pot, boil potatoes in salted water until tender, about 20 minutes. Drain and set aside. b. In the same pot, steam cabbage until tender but still bright green, about 5 7 minutes. Set aside. c. Return potatoes to the pot and mash with butter and heavy cream until smooth. Season with nutmeg, salt, and pepper. d. Stir in steamed cabbage and mix well. Let cool slightly. e. Using your hands or a cookie scoop, form the potato cabbage mixture into 4 equal sized mounds on a parchment lined baking sheet. f. Chill in the refrigerator for at least 30 minutes. g. Preheat oven to 425°F (220°C). Bake mounds for 18 20 minutes, or until golden and crispy on top. h. Sprinkle bacon crumbles over the warm stacks before serving.
Chef’s Insight
To create a smooth and creamy texture, ensure the potatoes are thoroughly mashed.
Notes
Serve warm for the best mouthfeel and flavor experience.