Description
Enjoy the delightful blend of creamy, buttery potatoes, savory cabbage, and crispy bacon in this Slow Cooker Colcannon Potatoes dish. Simple to prepare and packed with flavor, it’s the ideal choice for a quick dinner or a comforting meal.
Ingredients
Scale
- 2.5 lbs. russet potatoes (peeled and diced)
- 1/2 head cabbage (rough chopped)
- 4 chicken bouillon cubes
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- water to cover
- 1/2 cup half and half (or milk) plus more if needed
- 1/2 cup salted butter, melted
- 3/4 tsp. salt
- ¼ tsp. pepper
- 8 slices bacon, cooked and crumbled
- 1/2 cup sliced green onion
Instructions
- Combine the peeled potatoes and chopped cabbage in the slow cooker.
- Add chicken bouillon cubes, garlic powder, and onion powder to the mixture.
- Pour in enough water to cover the potatoes and most of the cabbage, without overfilling the slow cooker.
- Cover with the lid and cook on HIGH for 4.5 hours.
- Once cooked, drain the water from the potatoes and cabbage.
- Add melted butter, half and half, salt, and pepper to the mixture.
- Mash the potatoes using a potato masher, adjusting the half and half as necessary for consistency.
- Fold in the cooked bacon and sliced green onion, then stir and serve.
Notes
For a creamier texture, adjust the amount of half and half to your liking.
Feel free to add other ingredients like cheese or herbs for additional flavor.
Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 305
- Sugar: 1g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 30mg