Description
This Easy Irish Colcannon with Bacon recipe offers a comforting blend of creamy mashed potatoes, sautéed green cabbage, and crispy bacon. A classic Irish dish with a smoky twist, perfect as a hearty side or satisfying main, ready in just 40 minutes for 4 servings.
Ingredients
Scale
Potatoes & Dairy
- 2 pounds Yukon Gold or Russet potatoes, peeled and chopped
- 4 tablespoons unsalted butter
- ¾ cup whole milk, warmed
Vegetables & Garnish
- 3 cups green cabbage, finely shredded
- 2 green onions, thinly sliced (optional)
Meat & Seasoning
- 6 slices thick-cut bacon, diced
- 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, cover them with cold salted water, then bring to a boil. Reduce heat to a simmer and cook for 15–18 minutes until the potatoes are fork-tender.
- Cook Bacon: While potatoes cook, add diced bacon to a large skillet over medium heat. Fry until the bacon is crispy, then transfer it to a paper towel-lined plate to drain excess fat.
- Prepare Cabbage: Leave 1–2 tablespoons of bacon fat in the skillet, discard the rest, then add the shredded cabbage. Sauté the cabbage for 5–7 minutes, stirring occasionally, until 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 evaporate excess moisture.
- Mash Potatoes: Mash the potatoes with butter until mostly smooth, then gradually add the warmed milk and continue mashing gently until the mixture is creamy.
- Combine Ingredients: Fold the sautéed cabbage and most of the cooked bacon into the mashed potatoes, reserving some bacon for garnish.
- Season and Serve: Season the colcannon with salt and black pepper to taste. Top with the remaining bacon and optional sliced green onions before serving.
Notes
- Using Yukon Gold potatoes results in a creamier texture, but Russets work well too.
- Adjust milk quantity for desired creaminess in mashed potatoes.
- Green onions are optional but add a fresh, mild onion flavor and a nice color contrast.
- For a lower fat version, substitute unsalted butter with a light spread and use low-fat milk.
- Ensure potatoes are fully drained and steamed briefly to avoid watery colcannon.
