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
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
- 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.
