The Irish are famous for their potato dishes, and Colcannon is no exception. It’s traditionally made with mashed potatoes, cabbage (or kale), onions, and butter. As a special treat for St. Patrick’s Day, I added some crispy bacon.
Colcannon is one of those dishes that is way more delicious than one would expect it to be. The cabbage and onions are subtle, but add a great texture and flavor.
Ingredients for Irish Colcannon:
I used the following ingredients for this delicious Irish classic: Potatoes, salt, milk, unsalted butter, freshly ground black pepper, shredded cabbage, onions, and thick cut bacon. You could also use regular bacon, but thick cut was what I had on hand.
Cooking the Bacon:
I cut the bacon into ½-inch pieces, and added it to a 12-inch nonstick skillet. I cooked the bacon over medium heat, stirring occasionally, until it was golden brown and crispy. This took about 25 minutes. Then, I transferred the bacon to a paper towel lined plate to drain.
Sautéing the Cabbage and Onions:
I poured the bacon drippings from the skillet, and reserved 1 tablespoon which I returned to the skillet. Then, I heated the pan over medium heat, and added the cabbage, onions, ¼ teaspoon of salt, and ⅛ teaspoon of freshly ground black pepper. Next, I stirred the cabbage and onions together, and covered the pan. I sautéed the mixture for about 10 minutes until the cabbage and onions were translucent and soft, making sure that they did not brown.
Making the Mashed Potatoes:
I peeled and sliced the potatoes, and cooked them in a saucepan in some salted water until they were fork tender. This took about 15 minutes. Then, I drained the potatoes and returned them to the saucepan. Next, I added some butter, freshly ground black pepper, and milk, and “mashed” the potatoes with my electric mixer.
Putting the Irish Colcannon Together:
As a final step, I folded the bacon, cabbage, and onions into the mashed potatoes, and stirred to combine everything.
I made a well in the center of the Irish Colcannon, added a pat of butter, and served it. It was absolutely delicious – perfect for not only St. Patrick’s Day, but also any other day to satisfy your potato cravings. Yum!
If you’re looking for some more ideas for a St. Patrick’s Day fest, check out my 18 Incredible Irish Dishes or 14 Lucky Irish Dishes.
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Recipe
Irish Colcannon
Ingredients
- 4 slices thick cut bacon cut into ½-inch pieces
- 2 cups 8 ounces shredded cabbage
- 1 medium onion chopped (about 1 cup)
- Kosher salt
- Freshly ground black pepper
- 1 ½ pounds russet potatoes peeled and sliced
- 4 Tablespoons unsalted butter divided
- â…“ cup milk
Instructions
- Add bacon to 12-inch nonstick skillet. Cook over medium heat until golden brown and crispy, about 25 minutes. Drain on paper towel lined plate.
- Pour bacon drippings from skillet, reserving 1 tablespoon. Heat skillet over medium heat; add cabbage, onions, ÂĽ teaspoon salt and â…› teaspoon pepper. Stir to combine. Cover skillet and cook over medium heat until vegetables are translucent and soft, about 10 minutes. Do not allow vegetables to brown. Keep warm.
- Cover potatoes in large saucepan with water. Add ½ tablespoon salt. Bring to a boil; lower heat to medium and cook until fork tender, about 15 minutes. Drain well. Return potatoes to saucepan. Add 2 tablespoons butter, ⅓ cup milk, and ¼ teaspoon pepper. Mash with potato masher or electric mixer. Keep warm.
- Add bacon, cabbage, and onions to mashed potatoes, Stir well to combine. Correct the seasonings.
- Transfer the mixture to serving dish. Make a well in the center, and add remaining butter. Serve immediately.
- Yield: 4 to 6 servings.
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