Description
This Easy Irish Colcannon with Bacon is a comforting traditional dish featuring creamy mashed potatoes blended with sautéed cabbage and crispy bacon. Perfect as a hearty side or a satisfying main, it combines simple ingredients for a flavorful and classic Irish meal.
Ingredients
Scale
Main Ingredients
- 2 pounds Yukon Gold or Russet potatoes, peeled and chopped
- 6 slices thick-cut bacon, diced
- 3 cups green cabbage, finely shredded
- 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, cover them with cold salted water. Bring the water to a boil, then reduce the heat to a simmer and cook for 15 to 18 minutes until the potatoes 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 to a paper towel-lined plate to drain excess fat.
- Sauté Cabbage: Leave about 1 to 2 tablespoons of bacon fat in the skillet and discard the rest. Add the finely shredded cabbage to the skillet and sauté for 5 to 7 minutes, stirring occasionally, until it softens and lightly caramelizes.
- Drain Potatoes: Drain the cooked potatoes thoroughly and return them to the pot. Let them steam for 1 to 2 minutes to evaporate excess moisture.
- Mash Potatoes: Mash the potatoes with the unsalted butter until mostly smooth.
- Add Milk: Gradually stir in the warmed whole milk while continuing to mash gently until the potatoes become creamy.
- Combine Ingredients: Fold the sautéed cabbage and most of the crispy bacon into the mashed potatoes, reserving some bacon for garnish.
- Season: Add salt and black pepper to taste, mixing well to combine all flavors.
- Serve: Transfer the colcannon to a serving dish and top with the remaining bacon and optional thinly sliced green onions before serving.
Notes
- Use Yukon Gold potatoes for a creamier texture or Russet potatoes for a fluffier finish.
- Adjust seasoning to your preference, adding more salt or pepper as desired.
- Green onions are optional but add a fresh, mild onion flavor and color contrast.
- This dish can be served as a side to meats or as a vegetarian main by omitting bacon.
- For a richer taste, substitute whole milk with cream or add extra butter.
