Description
This Easy Irish Colcannon with Bacon recipe combines creamy mashed potatoes with sautéed cabbage and crispy bacon for a comforting and flavorful classic Irish side dish. Perfectly buttery and seasoned, it makes a delicious accompaniment to any meal.
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 and cook potatoes: Place the chopped potatoes in a large pot and cover with cold, salted water. Bring to a boil, then reduce to a simmer and cook for 15–18 minutes, or until the potatoes are fork-tender.
- Cook bacon until crispy: 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 in bacon fat: Leave about 1–2 tablespoons of bacon fat in the skillet and discard any excess. Add the shredded cabbage to the skillet and sauté for 5–7 minutes, stirring occasionally, until softened and lightly caramelized.
- Drain and steam potatoes: Drain the cooked potatoes thoroughly and return them to the pot. Allow them to steam for 1–2 minutes to remove excess moisture, which will help create a fluffier mash.
- Mash potatoes with butter: Mash the potatoes with the butter until mostly smooth, creating a creamy base for the colcannon.
- Add warm milk: Gradually add the warm milk, mashing gently until the mixture is creamy and smooth in texture.
- Combine cabbage and bacon: Fold in the cooked cabbage and most of the crispy bacon, reserving some bacon for garnish on top.
- Season and serve: Season the colcannon with salt and black pepper to taste. Top with the remaining bacon and optional 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 to the potatoes helps keep the mash smooth and creamy.
- Feel free to omit bacon for a vegetarian version, or substitute with cooked diced ham for a different flavor.
- Green onions add a fresh, mild onion flavor as a garnish but are optional.
- This dish pairs well with corned beef, sausages, or roasted meats for a traditional Irish meal.
