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
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
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.
