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!
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- 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
- ⅓ cup milk
- 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, ¼ teaspoon salt and ⅛ 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.