Description
This Easy Irish Colcannon with Bacon is a traditional Irish comfort dish made with creamy mashed potatoes, sautéed cabbage, and crispy bacon. Perfect as a hearty side, it combines buttery smooth potatoes with flavorful cabbage and smoky bacon for a delicious twist on classic mashed potatoes. Ready in just 40 minutes, this recipe serves 4 and brings a taste of Ireland to your table.
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
- Prepare Potatoes: Place the peeled and chopped potatoes in a large pot and cover them with cold, salted water. Bring to a boil over high heat, then reduce the heat to a simmer and cook for 15 to 18 minutes or until the potatoes are fork-tender.
- Cook Bacon: While the potatoes cook, heat a large skillet over medium heat. Add the diced bacon and cook, stirring occasionally, until the bacon is crispy. Transfer the cooked bacon to a paper towel-lined plate to drain excess fat.
- Sauté Cabbage: Leave about 1 to 2 tablespoons of bacon fat in the skillet, discarding the rest. Add the shredded cabbage to the skillet and sauté over medium heat for 5 to 7 minutes, stirring occasionally, until the cabbage is softened and lightly caramelized.
- Drain Potatoes: Once the potatoes are tender, drain them thoroughly in a colander. Return the drained potatoes to the pot and allow them to steam for 1 to 2 minutes to 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 while continuing to mash gently until the potatoes are creamy and smooth.
- Combine Ingredients: Fold the sautéed cabbage and most of the crispy bacon into the mashed potatoes, reserving some bacon for garnish. Mix well to evenly combine the flavors.
- Season and Serve: Season the colcannon with salt and black pepper to taste. Transfer to a serving bowl and top with the remaining bacon and optional sliced green onions for garnish. Serve warm.
Notes
- For creamier potatoes, use Yukon Gold instead of Russet.
- Adjust salt and pepper seasoning according to your taste preferences.
- Green onions add a fresh, mild onion flavor but can be omitted if preferred.
- To make this dish vegetarian, omit the bacon and use olive oil or butter for sautéing the cabbage.
- Leftover colcannon can be refrigerated in an airtight container for up to 3 days.
