Colcannon with Bacon Recipe

Colcannon in white dish topped with crispy bacon with spoon

Colcannon with Bacon Recipe

A traditional savory Irish side dish that's hearty and easy to make! It's perfect for any potluck!

Course Side Dish

Cuisine Irish

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 284kcal

Author Deb Clark

Cost $12

Ingredients

6 cups potatoes peeled and diced
6 cups cabbage chopped
½ red onion rough chop
4 slices thick cut bacon
½ cup heavy cream
¼ cup butter divided
salt and pepper to taste - I used about ¾ teaspoon salt and ½ teaspoon pepper. The amount of salt you'll use will depend on how salty the bacon is.

Instructions

Slice the bacon into lardons and fry until crispy. Remove from the pan and place it on a paper towel, to drain set aside.
Dice the cabbage and onion. Add the cabbage and chopped onion to the pan and fry with the bacon drippings. Season with a solid pinch of salt and pepper. Cook until caramelized and golden brown. Remove and set aside.
Clean and peel the potatoes. Dice and place potatoes in pan, season with water and add a pinch of salt. Bring to a boil and cook until tender. Drain well and return the potatoes back to the pan.
Warm the butter and milk in a small pan on the stove. Don't allow it to boil! Just warm it enough to melt the butter and warm the milk.
Give the potatoes a good mash. Add the half of the bacon, all of the sautéed cabbage and onions, mix again. Use just enough warm milk and butter to bring the mash together.
Top with the remaining crispy bacon and a tablespoon of butter. Thinly sliced green onions would be a lovely garnish - enjoy!

Notes

What do you eat Colcannon with?

This dish is a terrific side dish anytime you're serving comfort food. Perfect served alongside turkey, roast beef, corned beef or glazed ham.

Leftovers last 3-5 days refrigerated. Leftovers also make great potato pancakes! Add an egg to the leftover potatoes along with a little flour. Mold into small patties and fry in butter until golden brown.

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