For more potato side dishes, be sure to check out our crispy fried Latkes and herb-infused Batata Harra.
Why You’ll Love It
Not only is Colcannon a hearty and delicious side dish, but it’s also very budget-friendly. Potatoes and cabbage are just about two of the cheapest ingredients out there. What we especially love is how versatile it is. It can go with a huge range of main courses. We’ll give you some ideas later in the post.
Ingredient Notes
Potatoes – Russet are the ideal choice here, as with any mashed potatoes. Yukon gold would be our second choice. Cabbage – The traditional choice, though kale works as well. Bacon – This is optional, and many colcannon recipes do not have it. But having tried both ways, we’re stuck on adding bacon. Milk – Preferably whole milk. Butter – Both for sautéing the cabbage and adding to the mashed potatoes.
How to Make Colcannon with Bacon
- Mash the potatoes: Place peeled and cubed potatoes into a large pot full of cold water. Bring to a boil and cook until the potatoes are fork tender, about 15-20 minutes, then drain. Mash the potatoes with a hand masher, and add in milk, 2 tablespoons of butter, salt, and pepper. Note that the mashed potatoes will not be as creamy, nor need they be as smooth, as American mashed potatoes.
- Fry the bacon: While the potatoes are cooking, fry bacon to your desired crispness. Remove to a paper towel lined plate, and remove all but about 1 tablespoon of bacon grease from the pan. Crumble the bacon once cooled.
- Sauté the cabbage: Add 1 tablespoon of butter to the bacon grease in the pan. Once it has melted, add chopped cabbage, along with a little salt. Cook, stirring frequently, until cabbage has started to soften, while still retaining a little crunch.
- Finish and serve: Fold the cabbage and crumbled bacon into the potatoes. Serve with additional melted butter.
Serving Suggestions
As I said earlier, this Irish side dish goes with a number of different mains. With St. Patty’s day just around the corner, how about some Corned Beef and Cabbage or Dublin Coddle? Or, think anything you would have with regular mashed potatoes. Some of our top pics are Cast Iron Steak, Meatball Stew, Country Style Beef Ribs, and Pot Roast.
Leftovers and Storage
Leftover colcannon can be refrigerated for 3-4 days in an airtight container. Reheat in the microwave or on stovetop over medium-low heat, along with a little extra milk. Make sure to stir frequently whichever method you choose, in order to reheat evenly, and avoid scorching in the case of stovetop. And guess what? We have two great recipes you can make with leftover colcannon. One is another classic dish from the British Isles, Bubble and Squeak. The other is Stamppot, the national dish of the Netherlands. If you try our colcannon recipe, please leave a star rating and comment, we love to hear from you. And be sure to stay in the loop by subscribing to our newsletter or following us on Pinterest!
