Easy Irish Colcannon with Bacon Recipe
This Easy Irish Colcannon with Bacon Recipe is creamy, comforting, and packed with rich, savory flavor. Fluffy mashed potatoes blend beautifully with tender cabbage or kale and crispy bacon for the perfect balance of smooth and hearty textures. It’s a cozy, classic side dish that feels both rustic and irresistibly satisfying.
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.