Description
Hearty Irish Colcannon is a creamy, comforting dish combining buttery mashed potatoes with tender cabbage and crispy bacon. This traditional recipe offers a rich, flavorful side perfect for cozy meals, blending the smoothness of mashed Yukon Gold and Russet potatoes with the subtle sweetness of sautéed cabbage and onions, all enhanced by crispy bacon bits and a touch of cream.
Ingredients
Scale
Potatoes
- 2 pounds Russet Potatoes
- 2 pounds Yukon Gold Potatoes
Vegetables
- 1 head Green Cabbage
- 1 large Onion
Dairy
- 4 tablespoons Unsalted Butter
- 1 cup Heavy Cream or Whole Milk
Protein
- 6 slices Crispy Bacon (vegetarian bacon can be used as alternative)
Seasonings
- Kosher Salt, to taste
- Fresh Ground Black Pepper, to taste
Instructions
- Cook Potatoes: Place both Russet and Yukon Gold potatoes in a large pot of salted water. Bring to a boil and cook until the potatoes are fork-tender, about 15-20 minutes. Drain the potatoes thoroughly.
- Mash Potatoes: Return the drained potatoes to the pot. Add 4 tablespoons of unsalted butter and 1 cup of heavy cream or whole milk. Cover the pot and mash the mixture until it is smooth and creamy.
- Sauté Onions and Cabbage: In a skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until tender. Stir in the chopped cabbage and cook for about 7-8 minutes until the cabbage is tender and lightly browned.
- Combine Ingredients: Gently fold the cooked cabbage and onion mixture into the mashed potatoes along with half of the crispy bacon slices. Season with kosher salt and freshly ground black pepper to taste, and stir until everything is well combined.
- Serve: Transfer the colcannon to a serving bowl. Top with the remaining crispy bacon slices and an extra pat of butter, then serve warm as a comforting side dish.
Notes
- For a vegetarian version, substitute crispy bacon with vegetarian bacon or omit it entirely.
- Adjust the cream or milk quantity to achieve your preferred mashed potato consistency.
- The dish pairs beautifully with roasted meats or can be enjoyed as a hearty vegetarian entree.
- Use firm, fresh cabbage for best texture.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
