Description
This Easy Irish Colcannon with Bacon recipe combines creamy mashed potatoes with sautéed green cabbage and crispy bacon for a comforting and flavorful traditional Irish side dish. Perfect for St. Patrick’s Day or any cozy 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 Seasoning
- 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 chopped potatoes in a large pot and cover with cold, salted water. Bring to a boil, then reduce heat to a simmer and cook for 15–18 minutes until the potatoes are fork-tender.
- Cook Bacon: While potatoes cook, heat a large skillet over medium heat. Add the diced bacon and cook until crispy. Remove bacon and drain on a paper towel-lined plate.
- Sauté Cabbage: Leave 1–2 tablespoons of bacon fat in the skillet, discard the rest. Add shredded cabbage and sauté 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 remove excess moisture.
- Mash Potatoes: Mash the potatoes with butter until mostly smooth. Gradually add warm milk while mashing gently until creamy.
- Combine Ingredients: Fold in the sautéed cabbage and most of the crispy bacon, 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
- You can substitute green cabbage with savoy or kale if preferred.
- To make it vegetarian, omit bacon and use olive oil to sauté the cabbage.
- For a creamier texture, use heavy cream instead of milk.
- This dish pairs well with corned beef or roasted meats.
