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
Scale
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.
