Description
This Easy Irish Colcannon with Bacon recipe is a classic comfort dish featuring creamy mashed potatoes mixed with sautéed cabbage and crispy bacon. Perfect for a hearty side or a cozy meal, it combines buttery potatoes with the savory flavors of smoky bacon and tender cabbage for a traditional Irish favorite made simple.
Ingredients
Scale
Potatoes
- 2 pounds Yukon Gold or Russet potatoes, peeled and chopped
Bacon & Cabbage
- 6 slices thick-cut bacon, diced
- 3 cups green cabbage, finely shredded
Dairy & Seasonings
- 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 peeled and chopped potatoes in a large pot and cover them with cold salted water. Bring the water to a boil over high heat, then reduce the heat to maintain a simmer and cook the potatoes for 15 to 18 minutes, or until they are fork-tender and easily pierced.
- Cook Bacon: While the potatoes cook, heat a large skillet over medium heat. Add the diced thick-cut bacon to the skillet and cook until the bacon is crispy and browned. Remove the bacon with a slotted spoon and transfer it to a paper towel-lined plate to drain excess fat.
- Sauté Cabbage: In the same skillet, leave about 1 to 2 tablespoons of the rendered bacon fat and discard the rest. Add the shredded green cabbage to the skillet and sauté it for 5 to 7 minutes, stirring occasionally, until the cabbage softens and starts to caramelize lightly.
- Drain and Steam Potatoes: Drain the cooked potatoes thoroughly in a colander and return them to the pot. Allow the potatoes to steam in the hot pot for 1 to 2 minutes to help remove excess moisture.
- Mash Potatoes: Add the unsalted butter to the hot potatoes and mash them until mostly smooth. Gradually pour in the warmed whole milk, mashing gently and mixing until the potato mixture is creamy and well combined.
- Combine Ingredients: Fold the sautéed cabbage and most of the crispy bacon pieces into the creamy mashed potatoes. Season with salt and black pepper to taste, gently mixing to incorporate all flavors evenly.
- Garnish and Serve: Transfer the colcannon to a serving dish and top with the remaining crispy bacon pieces and, if using, thinly sliced green onions. Serve warm as a delicious side dish or a comforting meal.
Notes
- Yukon Gold potatoes offer a buttery flavor and creamy texture, but Russet potatoes work well too.
- Adjust the salt and pepper according to your taste preferences.
- Green onions add a fresh, mild onion flavor as a garnish but are optional.
- For a richer taste, warm the milk before adding to the potatoes to prevent cooling down the mash.
- Leftover colcannon can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
