If there’s one dish that truly defines Irish comfort food, it’s Colcannon with Bacon.
Creamy mashed potatoes, tender cabbage, rich butter, and crispy bacon. This classic recipe has been passed down for generations, and for good reason: it’s simple, hearty, and packed with flavor.
Whether you’re celebrating St. Patrick’s Day or just craving a cozy, comforting dinner, Colcannon with Bacon deserves a place on your table.
Ingredients for Traditional Colcannon with Bacon
One of the best things about Colcannon is how few ingredients it requires. Each component matters, so quality makes a difference.
- Potatoes: Starchy potatoes like Russet or Yukon Gold are ideal for a fluffy, creamy mash.
- Cabbage: Green cabbage is traditional, though Savoy cabbage also works well for a slightly softer texture.
- Bacon: Thick-cut bacon adds the most flavor and texture.
- Butter: Use real, unsalted butter for richness and control over seasoning.
- Milk or cream: Whole milk keeps it classic, while heavy cream adds extra indulgence.
- Salt and black pepper: Simple seasoning lets the ingredients shine.
- Optional additions: Green onions, leeks, or garlic can be added for extra depth without overpowering the dish.
How to Make Colcannon with Bacon
This dish comes together easily, but a few thoughtful steps make all the difference.
Start by peeling and cutting the potatoes into evenly sized chunks. Boil them in generously salted water until fork-tender. Drain well and let them steam for a minute to remove excess moisture, which helps keep the mash from becoming watery.
While the potatoes cook, fry the bacon in a large skillet until crispy. Remove the bacon and set it aside, leaving the rendered fat in the pan. This bacon fat will add incredible flavor to the cabbage.
Finely shred the cabbage and sauté it gently in the bacon fat until softened but not mushy. This step infuses the cabbage with smoky flavor and prevents it from tasting raw or bitter.
Mash the hot potatoes with butter and warm milk or cream until smooth and creamy. Avoid overmixing, which can make the potatoes gluey. Fold in the cooked cabbage and most of the bacon, reserving a bit for garnish. Season with salt and freshly ground black pepper to taste.
Finish with an extra knob of butter on top and a sprinkle of the remaining bacon before serving.
Tips for the Creamiest, Most Flavorful Colcannon
Perfect Colcannon is all about texture and balance.
Always mash the potatoes while they’re hot to ensure a smooth result. Warm your milk or cream before adding it to prevent cooling the potatoes too quickly. When mixing, use a potato masher rather than a food processor, which can overwork the starches.
Let the cabbage soften fully before mixing it in. Undercooked cabbage can add unwanted crunch and bitterness. Adding the bacon at the end helps it stay crisp, while mixing some into the potatoes ensures every bite has flavor.
Taste as you go. Potatoes absorb salt, so proper seasoning is key to avoiding a bland final dish.
Variations on Classic Colcannon with Bacon
While traditional Colcannon is hard to beat, there are plenty of variations to suit different preferences and dietary needs.
Kale is a classic substitute for cabbage and adds a slightly earthier flavor. Leeks or green onions can be sautéed and mixed in for a mild onion note. For a richer dish, use heavy cream instead of milk or add a bit of sour cream.
Vegetarian versions skip the bacon and use butter or olive oil to sauté the greens. Vegan adaptations replace dairy with plant-based butter and milk alternatives while keeping the comforting texture intact.
No matter the variation, the goal remains the same: creamy potatoes balanced by tender greens and rich flavor.
What to Serve with Colcannon with Bacon
Colcannon with Bacon is traditionally served as a side dish, but it’s hearty enough to stand on its own.
It pairs beautifully with roasted meats like chicken, pork, or beef, and is especially popular alongside sausages or corned beef. For a traditional Irish-inspired meal, serve it with lamb or ham and a simple gravy.
Leftovers are just as good the next day. Colcannon can be reheated gently on the stovetop or turned into crispy potato cakes by pan-frying spoonfuls until golden brown.
Recipe FAQ’s
Can I make Colcannon with Bacon ahead of time?
Yes. You can prepare it up to one day in advance. Store it covered in the refrigerator and reheat gently on the stovetop or in the oven with a splash of milk.
Is Colcannon with Bacon freezer-friendly?
It can be frozen, but the texture may change slightly due to the dairy. For best results, freeze without added milk and stir it in after reheating.
Can I use kale instead of cabbage?
Absolutely. Kale is a traditional alternative and adds a slightly earthier flavor. Be sure to remove tough stems before cooking.
Easy Irish Colcannon with Bacon Recipe
Ingredients
- 2 pounds Yukon Gold or Russet potatoes peeled and chopped
- 6 slices thick-cut bacon diced
- 3 cups green cabbage finely shredded
- 4 tablespoons unsalted butter
- ¾ cup whole milk warmed
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 2 green onions thinly sliced (optional)
Instructions
- Place the chopped potatoes in a large pot and cover with cold, salted water.
- Bring to a boil, then reduce to a simmer and cook for 15–18 minutes, or until the potatoes are fork-tender.
- While the potatoes cook, add the diced bacon to a large skillet over medium heat. Cook until crispy, then transfer the bacon to a paper towel-lined plate.
- Leave about 1–2 tablespoons of bacon fat in the skillet and discard any excess.
- Add the shredded cabbage to the skillet and sauté for 5–7 minutes, stirring occasionally, until softened and lightly caramelized.
- Drain the cooked potatoes thoroughly and return them to the pot. Allow them to steam for 1–2 minutes to remove excess moisture.
- Mash the potatoes with the butter until mostly smooth.
- Gradually add the warm milk, mashing gently until creamy.
- Fold in the cooked cabbage and most of the bacon, reserving some bacon for garnish.
- Season with salt and black pepper to taste.
- Top with remaining bacon and optional green onions before serving.