Colcannon | Irish Mashed Potatoes with Cabbage and Bacon
Colcannon, a traditional Irish dish, is a delightful blend of creamy mashed potatoes and tender cabbage, often enriched with crispy bacon. This hearty dish brings warmth and comfort, making it ideal for chilly evenings or festive gatherings. The soft potatoes mingle with sautéed cabbage and savory pieces of bacon, while hints of garlic and onion add depth and flavor. When you whip up a batch of colcannon, you’ll discover a wholesome, satisfying meal that celebrates simplicity and deliciousness.
Table of Contents
I first encountered colcannon during a family gathering where the aromas of crispy bacon and warm buttery potatoes filled the kitchen. It quickly became a staple not just at family dinners but also on cozy nights in. What I love about this recipe is its ability to transform ordinary ingredients into a comforting dish that feels special, yet is surprisingly easy to make. Whether you serve it as a side dish or a main course, colcannon is bound to impress everyone at the table. I can’t wait for you to try this delightful combination of flavors!
Why You’ll Love This Recipe
- Simple & Quick: Ready in about 55 minutes, it’s a perfect weeknight option.
- Irresistible Flavor: The combination of creamy potatoes, sautéed cabbage, and crispy bacon is pure comfort.
- Eye-Catching Appeal: The vibrant green cabbage against the creamy potatoes makes for a stunning presentation.
- Flexible Serving: Great for any occasion—whether it’s a holiday feast, a family meal, or just because!
- Budget-Friendly: Uses economical ingredients without sacrificing taste.
Ingredients You’ll Need
- 3 pounds russet potatoes: These starchy potatoes yield a creamy texture when mashed, making them perfect for colcannon.
- 6 slices bacon: This adds a savory, crispy contrast to the tender cabbage and potatoes. Feel free to use turkey bacon for a lighter option.
- 1/2 head green cabbage: The star of this dish, cabbage provides a slight crunch and subtle sweetness. Savoy cabbage works too if you prefer an even more delicate flavor.
- 3 tablespoons water: This helps steam the cabbage while cooking, keeping it tender.
- 4 green onions: The bottom stems add flavor during cooking, while the greens make a lovely garnish. You can substitute with shallots if preferred.
- 4 cloves garlic: Minced garlic adds fantastic depth and aroma to the dish.
- 1/2 cup half and half: Rich and creamy, it creates the perfect consistency. You can substitute it with whole milk and a tablespoon of butter for a similar richness.
- 5 tablespoons unsalted butter: Adds richness and flavor to the potatoes and cabbage. Always choose unsalted for more control over seasoning.
- 1/3 cup sour cream: Contributes tanginess and creaminess; Greek yogurt can be a great substitute for a healthier version.
- 1 teaspoon salt: Essential for flavoring during cooking. Adjust to your taste.
- 1/4 teaspoon each pepper, ground mustard, dried dill: These spices bring warmth and layers of flavor to the dish.
- 1/8 teaspoon paprika: Adds a hint of smokiness and beautiful color.
- 1 teaspoon prepared horseradish (optional): For a surprising kick, this optional ingredient adds depth to the flavor profile.
How to Make Colcannon | Irish Mashed Potatoes with Cabbage and Bacon
Cut Cabbage: Start by removing any wilted outer leaves from the cabbage. Cut it in half through the stem and set aside one half for another use. Remove the stem and slice the cabbage into 1-inch strips. Then, rotate the strips and chop them into 1-inch squares for even cooking. Rinse thoroughly to eliminate any dirt.
Cook Bacon: In a large sauté pan over medium heat, cook the chopped bacon until it becomes crispy and the fat is rendered, about 8-10 minutes. Use a slotted spoon to transfer the bacon to a plate lined with paper towels, allowing it to drain. Keep the bacon drippings in the pan to enhance the sautéed cabbage flavor!
Boil Potatoes: Place the sliced russet potatoes in a 5-quart Dutch oven and add water until it reaches about an inch above the potatoes. Season the water with ½ teaspoon of salt, cover, and bring to a boil. Once boiling, reduce to a simmer and cook until the potatoes are tender enough to pierce easily with a fork—this usually takes about 10-15 minutes. Drain and return the potatoes to the warm pot.
Sauté Cabbage: In the same pan with the reserved bacon drippings, melt 1 tablespoon of unsalted butter over medium heat. Toss in the chopped green onion stems and sauté for about a minute until fragrant. Add the chopped cabbage and cook for another minute. Pour in 3 tablespoons of water, cover the pan, and let the cabbage steam until wilted and tender, stirring occasionally for about 10-12 minutes. After that, add the minced garlic and sauté for an additional minute. Remove from heat.
Warm Half and Half: In a microwave-safe cup, combine the remaining 4 tablespoons of unsalted butter and ½ cup of half and half, then heat for 1½ minutes or until the butter is melted. Stir in the pepper, ground mustard, dried dill, and paprika to evenly distribute the spices.
Mash Potatoes: Add the warmed half and half mixture to the potatoes. Mash until the ingredients are fully incorporated. Then, mix in the 1/3 cup of sour cream and optional prepared horseradish, continuing to mash until you reach your desired consistency—chunky or smooth, it’s your choice!
Combine: Gently fold the sautéed cabbage mixture and crispy bacon into the mashed potatoes, adding the top green onion greens as well. Taste and adjust seasoning, if necessary, adding more salt if desired.
Add Butter: Transfer the colcannon to a serving dish if you’re feeling fancy. Top it with additional butter for richness, some reserved crumbled bacon, and a sprinkle of green onions. If you want to be traditional, create a well in the center and pour in melted butter. This makes for a stunning presentation and an extra delicious bite!
Storing & Reheating
To store leftovers, allow the colcannon to cool completely and place it in an airtight container. It will keep well in the refrigerator for up to 3 days. For longer storage, you can freeze colcannon in a freezer-safe container for up to 3 months. When reheating, gently warm it in the microwave or on the stovetop over low heat, adding a splash of milk or cream to restore creaminess. Be aware that the texture may become denser upon freezing, but a bit of stirring will refresh its creamy consistency.
Chef’s Helpful Tips
- Avoid overcooking the potatoes, as they can become too watery. Keep an eye on them while they simmer to ensure they’re just tender.
- Let your ingredients, especially the butter and half and half, come to room temperature before mixing. This makes for a smoother mash.
- For an elevated flavor, feel free to add a touch of cheese, like cheddar, before serving.
- If you have leftovers, colcannon makes a delightful filling for potato pancakes or fritters!
- Experiment with different herbs and spices to find your preferred flavor profile.
Colcannon is more than just a side dish; it’s a celebration of cozy, wholesome comfort. As you try out this recipe, don’t hesitate to experiment with your own twists—perhaps adding different herbs or even a splash of cream for richer flavors. Revel in the process and make it your own! Enjoy every spoonful of this hearty Irish treat.
Recipe FAQs
Can I make colcannon in advance?
Absolutely! You can prepare colcannon a day ahead. Store it in the fridge and reheat gently before serving. Just remember to add a splash of cream or milk to ensure it stays creamy!
Is colcannon a vegetarian dish?
While traditional recipes include bacon for flavor, you can easily make colcannon vegetarian by omitting bacon or replacing it with sautéed mushrooms or smoked tempeh to add that savory element.
Can I freeze colcannon?
Yes, colcannon can be frozen for up to 3 months. Just make sure to store it in an airtight container, and when you’re ready to enjoy, reheat it gently—stir in a little extra cream if needed!
What’s the best way to serve colcannon?
Colcannon is fantastic on its own or as a side dish. You can serve it alongside meats like corned beef or roast chicken. It’s also delicious with just a dollop of additional butter right on top!
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📖 Recipe Card
Colcannon | Irish Mashed Potatoes with Cabbage and Bacon
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Dishes
- Method: Boiling, Sautéing
- Cuisine: Irish
Description
Colcannon is a comforting Irish dish that combines creamy mashed potatoes with tender cabbage and crispy bacon. With simple ingredients and easy preparation, this dish is a hearty choice for dinner or a family gathering.
Ingredients
- 3 pounds russet potatoes, peeled and sliced into 1/2-inch thick rounds
- 6 slices bacon, chopped into 1/2-inch pieces
- 1/2 head green cabbage
- 3 tablespoons water
- 4 green onions, top greens and bottom stems separated, chopped
- 4 cloves garlic, minced
- 1/2 cup half and half (or milk +1 tbs butter)
- 5 tablespoons unsalted butter, divided
- 1/3 cup sour cream
- 1 teaspoon salt, plus more for cooking water
- 1/4 tsp each pepper, ground mustard, dried dill
- 1/8 teaspoon paprika
- 1 teaspoon prepared horseradish (optional)
Instructions
- Remove any flimsy outer leaves from the cabbage, cut it in half through the stem, and slice into 1-inch strips, washing it afterwards.
- In a large sauté pan, cook the bacon over medium heat until crisp; set aside and save the drippings.
- In a Dutch oven, boil the potatoes in salted water until tender, about 10-15 minutes, then drain.
- In the bacon drippings, melt 1 tablespoon butter over medium heat, sauté the bottom parts of the green onions for 1 minute, and then add cabbage; cook until wilted, stirring occasionally.
- Warm the half and half and remaining butter until melted, then stir in spices.
- Mash the cooked potatoes with the warm half and half mixture, sour cream and optional horseradish until desired consistency is achieved.
- Mix in the sautéed cabbage, bacon, and top parts of the green onions, seasoning with salt to taste.
- Transfer to a serving dish, optional to top with more butter, reserved bacon, and green onions, then serve warm.
Notes
Leftover colcannon can be stored in the refrigerator for up to 3 days, making it perfect for meal prep.
Feel free to add additional toppings such as cheese or chives to enhance flavor!
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 30mg
