If you’ve ever craved a dish that feels like a warm hug from Ireland, look no further than this Easy Irish Colcannon with Bacon Recipe. It’s a soulful, comforting mash of creamy potatoes, tender cabbage, and crispy bacon bits all mingling together to create a harmony of flavors and textures. Perfect for family dinners or cozy nights in, this traditional Irish classic gets an irresistible twist with smoky bacon, making each bite unforgettable. Whether you’re new to Irish cooking or a longtime lover, this recipe is easy to follow and promises a plate full of pure comfort and joy.
Ingredients You’ll Need
Don’t worry, this recipe keeps things straightforward with simple ingredients that pack big flavor. Each item plays a key role—potatoes for that creamy base, bacon for a savory crunch, cabbage for fresh texture, and butter and milk to bring it all together into pure silky goodness.
- 2 pounds Yukon Gold or Russet potatoes: Choose your favorite for a creamy, fluffy mash that forms the foundation of colcannon.
- 6 slices thick-cut bacon (diced): Provides smoky, crispy bites that elevate every mouthful.
- 3 cups green cabbage (finely shredded): Adds a subtle earthiness and soft texture once sautéed.
- 4 tablespoons unsalted butter: Enriches the potatoes with luscious, creamy flavor.
- ¾ cup whole milk (warmed): Gently loosens the mash for a smooth, indulgent consistency.
- 1 teaspoon salt (or to taste): Enhances all the natural flavors harmoniously.
- ½ teaspoon black pepper (or to taste): Adds just enough kick to balance the richness.
- 2 green onions (thinly sliced, optional): A fresh, mild oniony note perfect for garnish and extra color.
How to Make Easy Irish Colcannon with Bacon Recipe
Step 1: Cook the Potatoes
Start by placing the peeled and chopped potatoes into a large pot and cover them generously with cold salted water. Bringing the water to a boil and then reducing to a gentle simmer lets the potatoes cook evenly and become tender, which usually takes about 15 to 18 minutes. You’ll know they’re ready when a fork slides easily through without resistance, setting the stage for that wonderful creamy mash.
Step 2: Crisp the Bacon
While the potatoes are working their magic, heat up a large skillet over medium heat and pop in the diced bacon. Watch as it sizzles and transforms into crispy, browned morsels that release their smoky charm. Once done, transfer the bacon onto a paper towel-lined plate to drain the excess grease, keeping just a tablespoon or two of that flavorful bacon fat behind for the next step.
Step 3: Sauté the Cabbage
Use the reserved bacon fat to sauté your finely shredded cabbage right in the same skillet. Cooking it over medium heat for about 5 to 7 minutes softens the cabbage and brings out a natural sweetness with a slight caramelization. This step is essential to infuse your colcannon with that classic earthy depth and a touch of golden color.
Step 4: Mash the Potatoes
Once the potatoes are cooked through, drain them thoroughly and return them to the pot. Letting them sit for 1 to 2 minutes allows excess moisture to evaporate, ensuring your mash won’t be watery. Then, add the butter and begin mashing until mostly smooth. For an ultra-silky texture, gradually pour in the warm milk while continuing to mash gently until creamy and luscious.
Step 5: Combine and Season
It’s the moment where everything comes together beautifully. Fold the sautéed cabbage and almost all of the crispy bacon into the creamy mash. Take care to mix gently so you keep the bacon’s crunch intact. Season with salt and black pepper to taste, balancing and enhancing every layer of flavor before finishing with the reserved bacon and optional green onions for garnish.
How to Serve Easy Irish Colcannon with Bacon Recipe
Garnishes
A sprinkle of the reserved crispy bacon pieces and thinly sliced green onions adds that perfect finishing touch—both visually and in taste. The green onions lend a pop of fresh, mild sharpness that contrasts beautifully with the richness, making each bite extra memorable.
Side Dishes
This dish shines wonderfully on its own but pairs beautifully with a juicy steak or roasted chicken. Adding a side of steamed carrots or peas brings more color and a subtle sweetness that complements the savory colcannon and bacon magnificently.
Creative Ways to Present
Try serving the colcannon in rustic little ramekins topped with a pat of butter and a bacon crumble for a charming presentation at dinner parties. You could also turn leftovers into crispy colcannon cakes fried until golden brown—a delightful twist that’s sure to impress and satisfy.
Make Ahead and Storage
Storing Leftovers
Place any leftover colcannon in an airtight container and refrigerate for up to 3 days. The flavors actually deepen over time, making it just as delicious—or even better—the next day.
Freezing
While you can freeze colcannon, keep in mind the creamy texture may change slightly upon thawing. To freeze, let the dish cool completely, then pack it into a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently to restore creaminess without drying it out. Adding a splash of warm milk during reheating helps bring back that fresh-made smoothness and keeps the dish incredibly comforting.
FAQs
Can I use regular green cabbage or another type?
You can absolutely use regular green cabbage as called for in this Easy Irish Colcannon with Bacon Recipe. Savoy or Napa cabbage can be substitutions but may alter the texture slightly. Green cabbage offers the best balance of mild flavor and sturdy leaves for sautéing.
Is there a vegetarian version of this recipe?
Definitely! Simply omit the bacon and sauté the cabbage in butter or olive oil instead. To mimic the smoky flavor, you can add a splash of smoked paprika or liquid smoke. This keeps the comforting essence of colcannon intact without the meat.
What type of potatoes work best for colcannon?
Yukon Gold or Russet potatoes are ideal for this recipe because they mash easily and provide a creamy, fluffy texture. Yukon Golds bring a rich buttery flavor while Russets deliver a lighter, fluffier mash. Either will make your Easy Irish Colcannon with Bacon Recipe shine.
Can I prepare parts of this recipe ahead of time?
Yes! You can cook and mash the potatoes ahead and store them in the fridge. Keep the sautéed cabbage and cooked bacon separate until ready to combine and serve. This helps keep textures fresh and makes meal day quicker and easier.
How spicy is this dish?
This recipe is mild and comforting, designed to highlight the natural flavors of potatoes, cabbage, and bacon. You can always customize it with a pinch of cayenne or freshly cracked black pepper to add a little heat if you prefer.
Final Thoughts
There’s something truly special about sharing a bowl of Easy Irish Colcannon with Bacon Recipe with loved ones—it’s simple, flavorful, and packed with heartwarming goodness. Whether it’s your first time making it or a beloved classic, this dish invites you to savor every creamy, crispy, and buttery bite. Go ahead, dive in, and let this Irish comfort food become a favorite on your dinner table.
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Easy Irish Colcannon with Bacon Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Irish
Description
This Easy Irish Colcannon with Bacon is a classic, comforting dish featuring creamy mashed potatoes blended with sautéed green cabbage and crispy bacon. Perfect as a hearty side or a satisfying main, this traditional Irish recipe brings together simple ingredients with rich flavors in under 40 minutes.
Ingredients
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
- Boil Potatoes: Place the peeled and chopped potatoes in a large pot and cover with cold, salted water. Bring to a boil over high heat, then reduce heat to a simmer and cook for 15–18 minutes or until the potatoes are fork-tender.
- Cook Bacon: While the potatoes cook, heat a large skillet over medium heat and add the diced bacon. Cook until crispy, about 6-8 minutes, then transfer the bacon onto a paper towel-lined plate to drain excess fat.
- Sauté Cabbage: Leave 1 to 2 tablespoons of bacon fat in the skillet and discard the rest. Add the shredded cabbage and cook, stirring occasionally, for 5–7 minutes until it softens and becomes lightly caramelized.
- Drain and Steam Potatoes: Drain the cooked potatoes thoroughly in a colander. Return them to the pot and let steam for 1–2 minutes to evaporate any excess moisture.
- Mash Potatoes: Add the butter to the hot potatoes and mash until mostly smooth. Gradually pour in the warmed milk while mashing gently to achieve a creamy consistency.
- 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 distribute flavors.
- Season and Serve: Season with salt and black pepper to taste. Top with the remaining bacon and optional sliced green onions for an extra fresh touch before serving.
Notes
- Use Yukon Gold potatoes for a creamier texture or Russet potatoes for a fluffier mash.
- Warm the milk before adding to prevent the potatoes from cooling down and to help it blend better.
- If you prefer a milder cabbage flavor, blanch the cabbage briefly before sautéing.
- Green onions are optional but add a nice freshness and mild onion flavor.
- Adjust seasoning with salt and pepper according to taste, especially considering the saltiness of the bacon.
