Description
This Easy Irish Colcannon with Bacon recipe is a comforting traditional Irish dish featuring creamy mashed potatoes blended with sautéed green cabbage and crispy thick-cut bacon. Perfect as a hearty side dish, this colcannon combines buttery richness and savory flavors that make it an ideal accompaniment to many meals.
Ingredients
Scale
Potatoes
- 2 pounds Yukon Gold or Russet potatoes, peeled and chopped
Bacon and Cabbage
- 6 slices thick-cut bacon, diced
- 3 cups green cabbage, finely shredded
Other Ingredients
- 4 tablespoons unsalted butter
- ¾ cup whole milk, warmed
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- 2 green onions, thinly sliced (optional, for garnish)
Instructions
- Cook 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 the heat to a simmer and cook for 15–18 minutes until the potatoes are fork-tender.
- Cook Bacon: While the potatoes are cooking, heat a large skillet over medium heat and add the diced thick-cut bacon. Cook until crispy, then transfer the bacon pieces to a paper towel-lined plate to drain excess fat.
- Sauté Cabbage: Leave about 1 to 2 tablespoons of bacon fat in the skillet and discard the rest. Add the finely shredded green cabbage to the skillet and sauté for 5–7 minutes, stirring occasionally, until the cabbage is softened and lightly caramelized.
- Drain and Steam Potatoes: Drain the cooked potatoes thoroughly and return them to the pot. Let them steam for 1–2 minutes uncovered to remove excess moisture, making them ideal for mashing.
- Mash Potatoes: Mash the potatoes using a masher or fork, mixing in the unsalted butter until mostly smooth and creamy.
- Add Milk and Mix: Gradually add the warmed whole milk to the mashed potatoes, mashing gently and stirring until the mixture is creamy and smooth.
- Combine Ingredients: Fold in the sautéed cabbage and most of the crispy bacon pieces into the mashed potatoes, reserving a small portion of bacon for garnish.
- Season: Add salt and black pepper to taste, mixing well to combine all flavors evenly.
- Garnish and Serve: Transfer the colcannon to a serving dish and top with the remaining crispy bacon and optional thinly sliced green onions before serving hot.
Notes
- Use Yukon Gold potatoes for a creamier texture or Russet potatoes for a fluffier mash.
- Adjust salt and pepper according to your taste preference.
- Green onions add a fresh, mild onion flavor but can be omitted if desired.
- For a milder cabbage flavor, you can blanch the cabbage briefly before sautéing.
- This dish pairs wonderfully with corned beef or roasted meats for a classic Irish meal.
