Braised bacon with colcannon cakes

Contains pork – recipe is for non-Muslims only
A bacon joint can stretch a long way. Serve with potato and Savoy cabbage cakes, plus a fried egg and optional tomato ketchup

  • Prep:15 mins
    Cook:1 hrs 10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 479
  • fat 20g
  • saturates 4g
  • carbs 41g
  • sugars 4g
  • fibre 6g
  • protein 36g
  • salt 0.8g


  • 600g lean bacon joint
  • 700g potatoes (Maris Piper or King Edwards are good), halved
  • 400g Savoy cabbages, chopped
  • 3 tbsp olive oil
  • 1 small onion, finely chopped
  • 50g plain flour
  • 4 large eggs
  • ketchup, to serve


  1. Put the bacon joint in a flameproof casserole dish or heavy-based saucepan and cover with water. Pop on a lid, bring to the boil, then simmer gently for 45 mins until cooked. Meanwhile, boil the potatoes in a pan of salted water for 20 mins. five mins before the end of cooking, add the cabbage. Drain well, return to the pan for 1-2 mins to dry out, then mash together.

  2. Add 1 tbsp of the oil to a frying pan with the onion and cook over a medium heat for 5 mins. add this to the potatoes and cabbage, and mix together with a little seasoning. Set aside. Meanwhile, drain the bacon and leave to rest for 10 mins.

  3. Put the flour on a plate. Shape the potato and cabbage mixture into 8 cakes, then roll them lightly in the flour, tapping off any excess. Add 1 tbsp oil to the frying pan and fry the cakes in 2 batches for 3-4 mins on each side until golden.

  4. Cover the potato cakes with foil and set aside. Wipe the frying pan with kitchen paper, then add the remaining oil. Crack in the eggs and cook until the white is set and the yolk is still runny.

  5. Slice the bacon and serve with the potato cakes, eggs and ketchup.

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