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If you’ve been searching for a heartwarming, comforting dish that brings a little Irish charm to your table, this Easy Irish Colcannon with Bacon Recipe is the answer you didn’t know you needed. It’s a luscious combination of creamy mashed potatoes, tender cabbage, and crispy bacon that hits every note of cozy goodness. With simple, approachable ingredients and straightforward steps, this dish feels like a warm hug from an old friend, perfect for any day when you crave something hearty and satisfying.
Ingredients You’ll Need
What makes an Easy Irish Colcannon with Bacon Recipe truly special is how a handful of simple ingredients come together to create layers of flavor and texture. Each element plays its part, from the buttery richness of the potatoes to the savory crunch of the bacon and the gentle sweetness of the cabbage.
- 2 pounds Yukon Gold or Russet potatoes: These provide a creamy, smooth base that mashes beautifully, giving the dish its signature texture.
- 6 slices thick-cut bacon: Adds crispy, smoky goodness that contrasts delightfully with the softness of the potatoes and cabbage.
- 3 cups green cabbage: Offers a tender, slightly sweet bite that balances the richness of the dish.
- 4 tablespoons unsalted butter: Enriches the mash with a silky, decadent flavor.
- ¾ cup whole milk (warmed): Ensures a creamy consistency without cooling down the potatoes.
- 1 teaspoon salt: Enhances all the natural flavors in the dish.
- ½ teaspoon black pepper: Adds gentle warmth and depth of flavor.
- 2 green onions (optional): Brings a fresh, vibrant pop of color and mild oniony brightness as a garnish.
How to Make Easy Irish Colcannon with Bacon Recipe
Step 1: Boil the Potatoes
Start by placing your peeled and chopped potatoes in a large pot, then cover with cold, salted water. Bringing the water to a boil and then lowering it to a gentle simmer will cook the potatoes until they’re tender enough to easily pierce with a fork—this usually takes about 15 to 18 minutes. This step is crucial because perfectly cooked potatoes create the creamy texture that makes colcannon so irresistible.
Step 2: Cook the Bacon
While the potatoes are simmering, toss your diced thick-cut bacon into a skillet over medium heat. Cooking it until crispy not only adds flavor, but also provides that wonderful crunch that contrasts so well with the softness of the potatoes and cabbage. When done, transfer the bacon onto a paper towel-lined plate to drain excess fat, saving just a bit for the next step.
Step 3: Sauté the Cabbage
Using the reserved bacon fat left in the skillet, add the finely shredded green cabbage. Sauté it for 5 to 7 minutes until it softens and begins to caramelize lightly. This slow cooking brings out the cabbage’s natural sweetness and makes it tender without losing a bit of bite, which is essential for balancing the dish.
Step 4: Mash the Potatoes
Once the potatoes are done, drain them well and return them to the pot, letting them sit for 1 to 2 minutes to let any remaining moisture steam off. Then, add the butter and start mashing until mostly smooth. The butter melts into the warm potatoes creating that silky texture that makes this dish so comforting.
Step 5: Add the Milk and Combine
Next, gradually stir in the warmed whole milk, mashing gently as you go to create a creamy, luscious mash. Avoid adding cold milk here because it can cool the potatoes and make them less fluffy. Once your mash feels just right, fold in the sautéed cabbage and most of the crispy bacon, reserving some bacon for garnish at the end.
Step 6: Season and Garnish
Finish by seasoning with salt and freshly cracked black pepper to taste. Then sprinkle the reserved bacon pieces over the top and scatter thinly sliced green onions if you like a fresh, subtle crunch and color contrast. Your Easy Irish Colcannon with Bacon Recipe is now ready to steal the show!
How to Serve Easy Irish Colcannon with Bacon Recipe
Garnishes
A sprinkle of crisp bacon and fresh green onions on top adds the perfect pop of texture and color. You can also add a small pat of butter just before serving for an extra glossy finish that melts beautifully into every bite.
Side Dishes
This colcannon pairs beautifully with roasted meats like ham or corned beef, or alongside a hearty stew. For a lighter twist, try it next to sautéed mushrooms or steamed green beans. Its versatility makes it a wonderful addition to many meals.
Creative Ways to Present
Try serving colcannon in individual bowls topped with extra bacon and a drizzle of browned butter for a rustic yet elegant look. Or, for a fun twist, shape the mashed potatoes into little nests and place a poached egg in the center for a brunch-ready treat.
Make Ahead and Storage
Storing Leftovers
Colcannon stores wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers just as enjoyable as freshly made.
Freezing
You can freeze leftover colcannon by placing it in a freezer-safe container or heavy-duty freezer bag. For best texture, consume within 1 month. Thaw in the fridge overnight before reheating.
Reheating
Reheat colcannon gently on the stove over low heat, stirring occasionally to prevent sticking and adding a splash of milk or butter if it seems dry. It can also be reheated in the microwave covered with a damp paper towel to keep it moist.
FAQs
Can I use regular cabbage instead of green cabbage?
Absolutely! Green cabbage is traditional, but savoy or even napa cabbage will work beautifully, each bringing a unique texture and flavor twist to your colcannon.
Is it possible to make this dish vegetarian?
Yes! Simply omit the bacon and use olive oil or vegan butter instead of animal fats. To keep some of that savory flavor, consider adding smoked paprika or sautéed mushrooms.
Can I prepare the cabbage ahead of time?
Indeed! You can sauté the cabbage a day ahead and keep it refrigerated. Just warm it gently before folding it into your mashed potatoes when ready to assemble.
What if I don’t have Yukon Gold or Russet potatoes?
While Yukon Gold and Russets give the best creamy, fluffy texture, you can use other starchy or all-purpose potatoes. Just adjust boiling time if needed to ensure they’re tender.
How do I get my mashed potatoes extra creamy?
Warming the milk before adding, using plenty of butter, and giving the potatoes some time to steam well after draining are key steps. Avoid over-mixing to keep a luscious, fluffy texture rather than gluey.
Final Thoughts
I promise you, once you try this Easy Irish Colcannon with Bacon Recipe, it will become a comforting staple in your kitchen. It’s the kind of dish that feels like a warm embrace and carries a little piece of Irish tradition that’s impossible not to love. So gather your ingredients, roll up your sleeves, and enjoy every creamy, savory bite—you’re in for a real treat!
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Easy Irish Colcannon with Bacon Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Irish
Description
This Easy Irish Colcannon with Bacon is a comforting traditional Irish dish featuring creamy mashed potatoes blended with sautéed green cabbage and crispy bacon. It’s a flavorful, hearty side perfect for St. Patrick’s Day or any cozy meal, combining smooth textures with a rich, savory taste.
Ingredients
Potatoes
- 2 pounds Yukon Gold or Russet potatoes, peeled and chopped
Bacon and Vegetables
- 6 slices thick-cut bacon, diced
- 3 cups green cabbage, finely shredded
- 2 green onions, thinly sliced (optional)
Dairy and Seasoning
- 4 tablespoons unsalted butter
- ¾ cup whole milk, warmed
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
Instructions
- Boil Potatoes: Place the peeled and chopped potatoes in a large pot and cover them with cold, salted water. Bring the water to a boil, then reduce to a simmer and cook the potatoes for 15–18 minutes until they are fork-tender.
- Cook Bacon: While the potatoes cook, add the diced bacon to a large skillet over medium heat. Cook until the bacon is crispy, then transfer it to a paper towel-lined plate to drain the excess fat.
- Sauté Cabbage: Leave about 1–2 tablespoons of bacon fat in the skillet and discard the rest. Add the finely shredded cabbage to the skillet and sauté for 5–7 minutes, stirring occasionally, until the cabbage softens and becomes lightly caramelized.
- Drain and Steam Potatoes: Drain the cooked potatoes thoroughly and return them to the pot. Allow them to steam for 1–2 minutes to evaporate excess moisture, which will help achieve a creamy mash.
- Mash Potatoes: Mash the potatoes together with the unsalted butter until mostly smooth, ensuring a creamy texture.
- Add Milk: Gradually add the warmed whole milk to the mashed potatoes, mashing gently to reach a smooth and creamy consistency.
- Combine Ingredients: Fold the sautéed cabbage and most of the crispy bacon into the mashed potatoes, reserving some bacon for garnish.
- Season: Season the colcannon with salt and black pepper to taste, adjusting the flavors as necessary.
- Garnish and Serve: Top the colcannon with the remaining crispy bacon and optional thinly sliced green onions before serving to add a fresh and crunchy contrast.
Notes
- Use Yukon Gold potatoes for a creamier texture or Russet potatoes for a fluffier mash.
- If you prefer, substitute green cabbage with savoy or kale for a different leafy flavor.
- Warm the milk before adding to prevent cooling down the mashed potatoes too quickly.
- For a vegetarian version, omit the bacon and sauté the cabbage in butter or olive oil instead.
- Leftover colcannon can be reheated gently on the stovetop or in the microwave with a splash of milk.
