If you’re craving a cozy, comforting dish that brings together bold flavors and creamy textures, you’re in for a treat with this Easy Irish Colcannon with Bacon Recipe. This classic Irish mashed potato dish gets a delightful twist from crispy bacon and sautéed cabbage, making it a hearty side or even a satisfying main on chilly evenings. It’s unbelievably simple to make but feels special enough to impress family and friends, delivering that perfect balance of buttery richness and savory crunch in every bite.
Ingredients You’ll Need
The magic of this Easy Irish Colcannon with Bacon Recipe comes from a handful of simple, wholesome ingredients that each play a vital role in creating the right texture, flavor, and color. These kitchen staples come together to make an irresistibly creamy and savory dish that’s as pretty as it is delicious.
- 2 pounds Yukon Gold or Russet potatoes: Provides the creamy and fluffy base that’s perfect for mashing.
- 6 slices thick-cut bacon: Adds smoky, crispy bits that bring an amazing depth of flavor and texture.
- 3 cups green cabbage (finely shredded): Offers a soft, slightly sweet crunch that balances the bacon’s saltiness.
- 4 tablespoons unsalted butter: Adds richness and silky smoothness to the mashed potatoes.
- ¾ cup whole milk (warmed): Makes the mash creamy and luxurious without weighing it down.
- 1 teaspoon salt: Enhances all the flavors without overpowering.
- ½ teaspoon black pepper: Adds a mild kick that rounds out the taste.
- 2 green onions (thinly sliced, optional): A fresh, mild onion note and a splash of green color for garnish.
How to Make Easy Irish Colcannon with Bacon Recipe
Step 1: Cook the Potatoes
Start by placing the peeled and chopped potatoes in a large pot, covering them with cold, salted water. Bringing them to a boil and then simmering ensures they cook evenly and become perfectly tender. This is the base for your creamy mashed goodness, so getting the texture right here is key.
Step 2: Prepare the Bacon
While the potatoes are simmering, cook your diced thick-cut bacon in a skillet over medium heat until it’s crispy and golden. This step brings that incredible smoky flavor and crunchy texture that makes this recipe stand out. Set the bacon aside on a paper towel to drain off excess fat, but don’t discard all the bacon fat just yet—you’ll need a small amount later.
Step 3: Sauté the Cabbage
Leave about 1–2 tablespoons of bacon fat in the skillet and discard the rest. Add your finely shredded green cabbage and sauté it for 5 to 7 minutes until it softens and caramelizes lightly. This gentle cooking draws out the cabbage’s natural sweetness, perfect for balancing the smoky richness of the bacon.
Step 4: Mash the Potatoes
Drain the cooked potatoes thoroughly and return them to the pot. Letting them steam for a minute or two helps remove any lingering moisture. Next, mash the potatoes with the butter until smooth but still with some texture. Add the warmed milk gradually, mashing gently until the mixture turns creamy and luscious.
Step 5: Combine and Season
Fold the sautéed cabbage and most of the crispy bacon into the creamy potatoes, leaving a small portion of bacon reserved for garnish. Season with salt and black pepper to taste — this step lets you adjust the flavor exactly how you like it. You’ll want to taste here because everything comes together beautifully at this stage.
Step 6: Garnish and Serve
Top your colcannon with the remaining bacon and, if using, sprinkle the thinly sliced green onions over the top. This adds a fresh pop of color and a subtle oniony brightness, perfect for balancing the richness and rounding out the dish.
How to Serve Easy Irish Colcannon with Bacon Recipe
Garnishes
Green onions are a classic garnish that adds both color and a mild crunch. You could also sprinkle a little extra crispy bacon or a pat of butter that melts right into the warm colcannon for an extra indulgent touch. Fresh parsley or chives can work beautifully too if you want to brighten it even more.
Side Dishes
This hearty colcannon pairs wonderfully with roasted meats, especially corned beef or a juicy steak. It’s also fantastic alongside sausages or as part of a comforting Irish-themed meal. A simple green salad or steamed vegetables provide a fresh counterpoint without overpowering the colcannon’s rich flavors.
Creative Ways to Present
For a fun twist, serve your colcannon in individual ramekins topped with bacon and green onion, making for a charming presentation at dinner parties or family gatherings. You can also press the mixture into a baking dish, sprinkle breadcrumbs and extra cheese on top, then brown it under the broiler for a gratin-style side that’s impossible to resist.
Make Ahead and Storage
Storing Leftovers
Leftover Easy Irish Colcannon with Bacon Recipe keeps well in an airtight container in the refrigerator for up to 3 days. It’s perfect for quick lunches or dinner the next day when you want a warm, comforting dish without the fuss of starting from scratch.
Freezing
You can freeze colcannon, but keep in mind the texture might change slightly upon thawing because of the cabbage and milk. For best results, freeze in portioned airtight containers and consume within one month. Thaw overnight in the refrigerator before reheating gently.
Reheating
Reheat your colcannon on the stove over low heat or in the microwave, stirring occasionally to ensure it heats evenly. You might want to add a splash of milk or a little extra butter when reheating to refresh the texture and keep it creamy.
FAQs
Can I use other types of potatoes for this recipe?
Absolutely! While Yukon Gold and Russet potatoes work best due to their creamy texture when mashed, you can experiment with other varieties like red potatoes. Just know some may create a slightly different texture or flavor.
Is it possible to make this recipe vegetarian?
Definitely. You can replace the bacon with smoked paprika or sautéed mushrooms to add a smoky or umami flavor. Using butter and milk will keep it creamy, but omitting bacon means you lose the salty crunch that defines this particular colcannon.
Can I use regular cabbage instead of green cabbage?
Yes, regular cabbage will work just fine. Green cabbage is traditional because of its mild flavor and lovely color, but savoy or even kale can be interesting substitutions if you want a different texture and taste.
How can I make my colcannon extra creamy?
Use ample butter and warmed whole milk, and mash the potatoes right after draining and steaming. You can even add a splash of cream or sour cream for extra richness if you want to treat yourself!
What’s the best way to crisp bacon for this recipe?
Cooking thick-cut bacon in a cold skillet over medium heat and turning occasionally yields the crispiest results without burning. Drain on paper towels to remove excess fat, which helps keep it crunchy when added to the dish.
Final Thoughts
This Easy Irish Colcannon with Bacon Recipe is such a joy to make and even more delightful to eat. Its creamy potatoes, savory cabbage, and crispy bacon bits create a harmony of textures and flavors that feels like a warm hug on a plate. Whether you’re cooking for family, friends, or just yourself, this dish is a timeless crowd-pleaser that’s sure to become a favorite. Give it a try and savor a little taste of Irish comfort any day of the week!
Print
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 recipe combines creamy mashed potatoes with sautéed cabbage and crispy bacon for a classic, comforting dish. Traditionally served in Ireland, this version adds smoky bacon for extra flavor, making it a perfect side dish for any meal. Ready in just 40 minutes, it’s a hearty and satisfying way to enjoy simple ingredients with a touch of Irish heritage.
Ingredients
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
Others
- 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)
Instructions
- Boil Potatoes: Place the chopped potatoes in a large pot and cover with cold, salted water. Bring it to a boil, then reduce the 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, discarding the excess. Add the shredded cabbage and sauté for 5–7 minutes, stirring occasionally until the cabbage is softened and lightly caramelized.
- Drain Potatoes: Drain the cooked potatoes thoroughly and return them to the pot. Let them steam for 1–2 minutes to release excess moisture, which helps to make the mash fluffy.
- Mash Potatoes: Mash the potatoes together with the butter until mostly smooth and creamy.
- Add Milk: Gradually add the warmed milk, mashing gently until the mixture is creamy and smooth.
- Combine Ingredients: Fold in the sautéed cabbage and most of the crispy bacon, reserving some bacon pieces for garnish.
- Season: Season the colcannon with salt and black pepper to taste and mix well.
- Garnish and Serve: Top the colcannon with the remaining bacon and optional green onions for a fresh finish before serving.
Notes
- For a richer flavor, you can substitute whole milk with cream or add a splash of sour cream.
- Green onions add a mild onion freshness, but you can omit if preferred.
- Use a potato masher for a chunkier texture or a ricer for an ultra-smooth consistency.
- If you want a vegetarian version, omit bacon and use olive oil or butter to sauté the cabbage.
- Leftovers reheat well in the microwave or on the stovetop with a splash of milk to restore creaminess.
