Description
This Easy Irish Colcannon with Bacon recipe is a comforting and traditional dish featuring creamy mashed potatoes combined with sautéed cabbage and crispy bacon. Perfect as a hearty side or a satisfying meal, it blends buttery potatoes with savory bacon and tender cabbage for a delicious taste of Ireland.
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 chopped potatoes in a large pot and cover them with cold, salted water. Bring to a boil, then reduce heat to a simmer and cook for 15–18 minutes or until the potatoes are fork-tender.
- Cook Bacon: While the potatoes cook, add the diced bacon to a large skillet over medium heat. Cook until crispy, then transfer the bacon to a paper towel-lined plate to drain excess fat.
- Sauté Cabbage: Leave about 1–2 tablespoons of bacon fat in the skillet and discard any excess fat. Add the shredded cabbage to the skillet and sauté for 5–7 minutes, stirring occasionally until softened and lightly caramelized.
- Drain Potatoes: Drain the cooked potatoes thoroughly and return them to the pot. Allow them to steam for 1–2 minutes to remove excess moisture.
- Mash Potatoes: Mash the potatoes with the butter until mostly smooth. Gradually add the warm milk, mashing gently until creamy.
- Combine Ingredients: Fold in the cooked cabbage and most of the bacon into the mashed potatoes, reserving some bacon for garnish.
- Season and Serve: Season the colcannon with salt and black pepper to taste. Top with the remaining crispy bacon and optional sliced green onions before serving.
Notes
- You can substitute green cabbage with savoy cabbage or kale for a different texture and flavor.
- Use warm milk to keep the potato mixture smooth and creamy without cooling it down.
- For a vegetarian version, omit bacon and use olive oil or butter for sautéing the cabbage.
- Leftover colcannon can be reheated on the stovetop or microwave and makes delicious potato cakes.
