Did you ever eat Colcannon, made from lovely pickled cream?

With the greens and scallions mingled like a picture in a dream.

Did you ever make a hole on top to hold the melting flake

Of the creamy, flavoured butter that your mother used to make?

The chorus:

Yes you did, so you did, so did he and so did I.

And the more I think about it sure the nearer I'm to cry.

Oh, wasn't it the happy days when troubles we had not,

And our mothers made Colcannon in the little skillet pot.

Well, I can't honestly say that this is my mother's recipe but a lovely song all the same.  This is in fact my adaptation of the traditional Irish cabbage mash topped with Crispy Meat Dust covered bacon.


  • 4 russet potatoes peeled and cut into large chunks
  • 1 pinch Salt
  • 5-6 Tbsp unsalted butter
  • 1/2 Cabbage
  • 1 Chopped Onion
  • 1 good glug of milk or cream
  • 1 tbsp JACK'S MEAT DUST


  1. Put the potatoes in a medium pot and cover with cold water by at least an inch. Add 2 tablespoons of salt, and meanwhile chop the onions and cabbage.
  2. Boil until the potatoes are fork tender (15 to 20 minutes). Drain in a colander and set aside.  Melt the butter in a cast iron skillet and once it's hot, add the onion and then the cabbage.
  3. Chop the bacon into small pieces and coat with JACK'S MEAT DUST.  Fry the bacon off so it's nice and crispy.
  4. Mash the potatoes with milk or cream pouring in the milk or cream and mix well.  then add the cooked greens and mix together.
  5. Plate up and top with your JACK'S MEAT DUST Bacon then tuck in to some Irishy goodness.