Colcannon Recipe
Colcannon is a traditional Irish dish made from creamy mashed potatoes mixed with sautéed cabbage, onions, and crispy bacon. Rich, hearty, and comforting, it’s the perfect side for any meal, especially on St. Patrick’s Day. A generous drizzle of melted butter makes it irresistible.
Equipment
- Large saucepan
- Sharp knife
- Cutting board
- Large skillet
- Mixing bowl
- Potato Masher
- Wooden spoon
- Paper towels
Ingredients
- 4 slices bacon
- 2½ lbs potatoes, peeled and cubed
- ¼ cup butter, melted
- ½ small head cabbage, chopped
- salt and pepper to taste
- 1 large onion, chopped
- ½ cup milk
Instructions
- Place the potatoes in a large saucepan, cover them with water, and bring to a boil.
- Cook for 15 to 20 minutes until tender, then drain.
- While the potatoes are cooking, fry the bacon in a skillet over medium-high heat, turning occasionally, until crisp, about 10 minutes.
- Transfer the bacon to paper towels to drain, then crumble and set aside, leaving the drippings in the skillet.
- Sauté the cabbage and onion in the reserved drippings over medium heat until soft and translucent, about 10 to 15 minutes.
- Covering the skillet can help speed up the cooking process.
- Remove from heat and mash the drained potatoes in a large bowl with milk, seasoning with salt and pepper to taste.
- Fold in the crumbled bacon, sautéed cabbage, and onion, mixing well.
- Transfer to a serving bowl, make a well in the center, and pour in melted butter.
- Serve hot.
Notes
- Yukon Gold or Russet potatoes work best for a fluffy, creamy texture.
- For extra flavor, add a clove of minced garlic while sautéing the cabbage and onions.
- A splash of heavy cream instead of milk makes the mash even richer.
- Try substituting kale for cabbage for a different but equally delicious twist.