Irish Colcannon is a traditional Irish dish that combines creamy mashed potatoes with cabbage and onions, often enhanced with crispy bacon. This hearty and comforting dish is perfect as a side for various meals, particularly during the colder months or on St. Patrick’s Day. The combination of creamy potatoes and savory cabbage, with the added flavor of bacon, makes it an irresistible treat. Let’s dive into this classic recipe and learn how to make Irish Colcannon step-by-step.
Ingredients
3 large russet potatoes, peeled and cut into large chunks
3 large Yukon Gold potatoes, peeled and chunked
7 tablespoons unsalted butter
1/2 cup heavy cream or whole milk
1 medium onion, chopped
1/2 head green cabbage, chopped
6 slices crispy cooked bacon, coarsely chopped
Kosher salt and freshly ground black pepper
Instructions
Step 1: Prepare the Potatoes
Boil the Potatoes: Place the russet and Yukon Gold potatoes in a large pot and cover with cold water. Add a pinch of salt to the water. Bring to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are tender, about 15-20 minutes.
Drain and Mash: Drain the potatoes well and return them to the pot. Mash the potatoes with 5 tablespoons of butter until smooth and creamy. Add the heavy cream or whole milk and continue mashing until fully incorporated. Season with kosher salt and freshly ground black pepper to taste.
Step 2: Prepare the Cabbage and Onion
Cook the Onion: In a large skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
Add the Cabbage: Add the chopped cabbage to the skillet with the onions. Cook, stirring occasionally, until the cabbage is tender and slightly golden, about 10 minutes. Season with salt and pepper to taste.
Step 3: Combine Ingredients
Combine Potatoes and Cabbage: Add the cooked cabbage and onions to the mashed potatoes. Stir well to combine all the ingredients evenly.
Add Bacon: Fold in the coarsely chopped crispy bacon, ensuring it’s evenly distributed throughout the mixture.
Step 4: Serve
Garnish and Serve: Transfer the Colcannon to a serving dish. If desired, make a small well in the center and add an extra pat of butter for a traditional touch. Serve hot.
Cooking Notes
Potatoes: Combining russet and Yukon Gold potatoes gives a balance of texture and flavor, but you can use all of one type if preferred.
Cabbage: Green cabbage is traditional, but you can experiment with savoy cabbage or even kale for a different flavor and texture.
Bacon: For a vegetarian version, omit the bacon and use a bit of smoked paprika to add a hint of smokiness.
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