Description
A classic and comforting Irish dish, this Easy Irish Colcannon with Bacon combines creamy mashed potatoes with sautéed cabbage and crispy bacon for a flavorful side or main dish. Perfectly seasoned and topped with green onions, this recipe is simple to prepare and sure to delight.
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 Seasonings
- 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 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 the potatoes for 15–18 minutes, until they are fork-tender.
- Cook Bacon: While the potatoes are cooking, heat a large skillet over medium heat. Add the diced bacon and cook until it becomes crispy. Transfer the cooked bacon onto a paper towel-lined plate to drain excess grease.
- Prepare Cabbage: Leave about 1–2 tablespoons of bacon fat in the skillet, discarding the rest. Add the shredded cabbage to the skillet and sauté for 5–7 minutes, stirring occasionally until the cabbage softens and becomes lightly caramelized.
- Drain Potatoes: Once the potatoes are cooked, drain them thoroughly and return them to the pot. Let them steam for 1–2 minutes to evaporate any remaining moisture.
- Mash Potatoes: Mash the potatoes with the butter until mostly smooth and creamy.
- Add Milk: Gradually pour in the warm milk while mashing gently, incorporating it until the potatoes reach a creamy consistency.
- Combine Ingredients: Fold the sautéed cabbage and most of the crispy bacon into the mashed potatoes. Reserve some bacon for garnish.
- Season: Season the mixture with salt and black pepper to taste, adjusting the flavors as needed.
- Garnish and Serve: Top the colcannon with the remaining bacon and, if desired, sprinkle with thinly sliced green onions before serving.
Notes
- Use Yukon Gold potatoes for a creamier texture or Russet potatoes for a fluffier mash.
- Warming the milk before adding it to the potatoes helps maintain a smooth consistency.
- Adjust the amount of bacon fat left in the skillet to control the richness of the dish.
- Green onions add a fresh, mild onion flavor and a pop of color but are optional.
- Colcannon is great served as a side dish with meats or as a hearty vegetarian option if bacon is omitted.
