There’s something deeply comforting about a bowl of creamy mashed potatoes, especially when they’re loaded with buttery richness, tender greens, and crispy bacon. Irish colcannon is one of those humble, timeless dishes that proves simple ingredients can create unforgettable flavor. Each bite is soft and fluffy, with savory notes from the bacon, gentle sweetness from sautéed onions, and a fresh, earthy balance from cabbage or kale folded right into the potatoes.
This Easy Irish Colcannon with Bacon recipe takes a classic and makes it even more irresistible. It’s cozy without being heavy, rich without being overwhelming, and straightforward enough for a casual weeknight while still feeling special enough for holidays or family gatherings. Whether you’re serving it as a hearty side dish or enjoying a generous bowl on its own, this is comfort food at its most satisfying.
Colcannon TRADITIONAL IRISH dish
What Is Easy Irish Colcannon with Bacon?
Colcannon is a traditional Irish potato dish made with mashed potatoes and leafy greens, most commonly cabbage or kale. The name comes from the Gaelic cál ceannann, which loosely translates to “white-headed cabbage.” Historically, it was a simple, affordable dish meant to feed families using basic pantry staples.
This modern, easy version builds on that tradition by adding crispy bacon for extra depth and savory richness. The bacon fat is often used to sauté onions and greens, infusing every layer with flavor. The result is a creamy, well seasoned mash that’s far more than the sum of its parts.
Unlike plain mashed potatoes, colcannon has texture and contrast. You get fluffy potatoes, silky greens, and bits of smoky bacon in every forkful. It’s rustic, comforting, and endlessly adaptable exactly the kind of dish that stands the test of time.
Why You’ll Love This Recipe
- Comfort food at its best: Creamy, buttery potatoes paired with savory bacon and tender greens deliver pure comfort in every bite.
- Simple ingredients, big flavor: Everything comes together using affordable, easy to find ingredients you may already have on hand.
- Versatile side dish: Perfect alongside roasted meats, sausages, or even eggs for breakfast or brunch.
- Easy to customize: Swap greens, adjust the richness, or add cheese to make it your own.
- Crowd-pleasing classic: Familiar flavors that work just as well for holidays as they do for everyday dinners.
How This Recipe Works
- Starchy potatoes create the base: Russet or Yukon Gold potatoes mash up light and fluffy, providing structure and creaminess.
- Bacon builds layered flavor: Cooking the bacon first creates both crispy pieces and flavorful fat to season the dish.
- Greens soften gently: Cabbage or kale is sautéed just until tender, keeping its color and subtle sweetness.
- Warm dairy keeps it smooth: Adding warm milk and butter prevents the potatoes from becoming gluey or dense.
Ingredients
For the Colcannon:
- 2½ pounds potatoes (Yukon Gold or russet), peeled and cut into chunks
- 6 slices bacon, chopped
- 1 small onion, finely diced
- 3 cups green cabbage or kale, finely shredded
- ½ cup whole milk, warmed
- 4 tablespoons unsalted butter, plus more for serving
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- Optional: chopped green onions or parsley for garnish
Ingredient Notes & Substitutions:
- Potatoes: Yukon Golds are naturally buttery, while russets give a fluffier texture.
- Greens: Cabbage is traditional, but kale, leeks, or even Swiss chard work beautifully.
- Milk: Whole milk is best, but half and half or cream can be used for extra richness.
- Bacon: Turkey bacon works if you prefer a lighter option, though the flavor will be milder.
Step-by-Step Instructions
- Cook the potatoes.
Place the peeled and chopped potatoes in a large pot and cover with cold, salted water. Bring to a boil, then reduce to a simmer. Cook for 15–20 minutes, or until the potatoes are fork-tender. Drain well and return them to the hot pot to release excess moisture. - Cook the bacon.
While the potatoes cook, heat a large skillet over medium heat. Add the chopped bacon and cook until crispy, stirring occasionally. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pan. - Sauté the onion and greens.
Add the diced onion to the bacon fat and cook for 3–4 minutes, until soft and translucent. Stir in the cabbage or kale and cook for another 4–6 minutes, until wilted and tender. Season lightly with salt and pepper. - Mash the potatoes.
Add the butter to the drained potatoes and mash until mostly smooth. Slowly pour in the warm milk, mashing until creamy. Season with salt and pepper to taste. - Combine everything.
Fold the sautéed greens and onions into the mashed potatoes, followed by the crispy bacon. Stir gently until evenly combined. - Serve warm.
Transfer to a serving bowl, top with extra butter if desired, and garnish with green onions or parsley.
Tips & Tricks / Flavor Variations
- Extra creamy: Add a splash of cream or sour cream for richer texture.
- Cheesy colcannon: Fold in sharp cheddar or Irish cheddar for a melty twist.
- Garlic lovers: Sauté minced garlic with the onions for added depth.
- Vegetarian version: Skip the bacon and use butter or olive oil instead.
- Make it spicy: Add a pinch of red pepper flakes or cracked black pepper.
Make Ahead, Storage & Freezing Instructions
Colcannon can be made up to 2 days ahead. Store it in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave, adding a splash of milk or butter to loosen the texture.
To freeze, transfer cooled colcannon to a freezer safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Keep in mind that the texture may be slightly softer after freezing, but the flavor remains excellent.
Serving Suggestions
This Easy Irish Colcannon with Bacon pairs beautifully with roasted chicken, corned beef, sausages, or pork chops. It also works as a hearty base for a fried egg or alongside other comforting dishes like shepherd’s pie or baked meatballs. For a complete spread, serve it with a simple green salad or roasted root vegetables.
Nutritional Notes (Approximate Per Serving)
- Calories: 320
- Protein: 9g
- Fat: 16g
- Carbohydrates: 38g
- Fiber: 4g
Values will vary depending on portion size and ingredient choices.
Common Mistakes to Avoid
- Overmixing the potatoes: This can make them gummy instead of fluffy.
- Adding cold milk: Cold dairy cools the potatoes and affects texture.
- Undersalting: Potatoes need proper seasoning to shine.
- Overcooking the greens: Cook just until tender to preserve flavor and color.
FAQs About Irish Colcannon with Bacon Recipe
Can I use leftover mashed potatoes?
Yes. Reheat them gently with milk or butter, then fold in the cooked greens and bacon.
Is colcannon gluten-free?
Yes, this recipe is naturally gluten-free.
Can I make this without bacon?
Absolutely. Use butter or olive oil for sautéing and season generously.
What’s the best potato for colcannon?
Yukon Golds are ideal for creaminess, while russets give a lighter mash.
Conclusion
Easy Irish Colcannon with Bacon is proof that comfort food doesn’t need to be complicated. With creamy potatoes, savory bacon, and tender greens, it’s a dish that feels familiar, satisfying, and deeply nourishing. Whether you serve it for a holiday meal or a simple family dinner, it’s the kind of recipe that always earns a spot at the table.
If you love easy dinners like Creamy Garlic Mashed Potatoes or Lemon Dill Salmon, this recipe belongs in your reular rotation.
Creamy, buttery Irish colcannon loaded with crispy bacon save this cozy potato recipe now and make it your new favorite comfort side.
Easy Irish Colcannon with Bacon Recipe
Ingredients
For the Colcannon:
- 2½ pounds potatoes Yukon Gold or russet, peeled and cut into chunks
- 6 slices bacon chopped
- 1 small onion finely diced
- 3 cups green cabbage or kale finely shredded
- ½ cup whole milk warmed
- 4 tablespoons unsalted butter plus more for serving
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper
- Optional: chopped green onions or parsley for garnish
Instructions
Cook the potatoes.
- Place the peeled and chopped potatoes in a large pot and cover with cold, salted water. Bring to a boil, then reduce to a simmer. Cook for 15–20 minutes, or until the potatoes are fork-tender. Drain well and return them to the hot pot to release excess moisture.
Cook the bacon.
- While the potatoes cook, heat a large skillet over medium heat. Add the chopped bacon and cook until crispy, stirring occasionally. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.
Sauté the onion and greens.
- Add the diced onion to the bacon fat and cook for 3–4 minutes, until soft and translucent. Stir in the cabbage or kale and cook for another 4–6 minutes, until wilted and tender. Season lightly with salt and pepper.
Mash the potatoes.
- Add the butter to the drained potatoes and mash until mostly smooth. Slowly pour in the warm milk, mashing until creamy. Season with salt and pepper to taste.
Combine everything.
- Fold the sautéed greens and onions into the mashed potatoes, followed by the crispy bacon. Stir gently until evenly combined.
Serve warm.
- Transfer to a serving bowl, top with extra butter if desired, and garnish with green onions or parsley.
Video
Notes
📝 Notes
- Use starchy potatoes like Yukon Gold or Russet for the creamiest texture.
- Warm the milk and butter before mixing to keep potatoes fluffy.
- Cook bacon until crisp, then reserve a little fat for extra flavor.
- Green cabbage or kale both work; chop finely so it blends smoothly.
- Season gradually, as bacon adds natural saltiness.
- Mash by hand to avoid gluey potatoes from overmixing.
- Leftovers keep well refrigerated for up to 3 days.
- Reheat gently on the stovetop or microwave with a splash of milk.
