Last Updated on October 20, 2023 by Carne Diem
Method: StovetopJump to Recipe
This Creamy Irish Colcannon with bacon has become a must make side dish for our family every St. Patrick's Day. The creamy mashed potatoes combine with salty bacon for the perfect Irish side dish.
Table of contents
What is Colcannon?
Colcannon is an Irish Potato and Cabbage recipe consisting of creamy mashed potatoes and greens, typically green cabbage, however kale or leeks are also frequently used. It is a traditional Irish potato recipe that has been a staple of Irish and Celtic cuisine since the 17th century. Colcannon is a popular dish to be eaten on Halloween, when trinkets may be hidden in the potatoes, which are said to predict your future for the next year.
Making the Creamy Irish Colcannon with Bacon
This is an easy colcannon recipe that only requires a handful of common ingredients. To make the Irish mashed potatoes you will need about 2.5# of potatoes, green cabbage, bacon, heavy cream, butter, and green onions. This colcannon recipe should yield about 6-8 servings.
What potatoes are best for making Colcannon?
We find that russet potatoes work best for mashed potato recipes like colcannon. They have a high starch content, mash easily to a smooth consistency, and readily absorb the cream and butter when mixed. Yukon Gold potatoes also make a great choice. Avoid waxy potatoes with low starch content like white or red potatoes.
Prep the ingredients
Prep the colcannon ingredients by rinsing and peeling the potatoes. Chop the half head of green cabbage. Finely dice the green onions. If not making immediately, keep the peeled potatoes in a bowl of cold water to keep them from turning brown.
Fry the bacon to desired doneness then remove to a plate. We like using a center cut bacon for the potato recipe but use your favorite.
Next, cook the cabbage in the bacon fat over medium heat, until soft. About 5-7 minutes is generally all it takes. Remove from the heat and set aside.
Cut the potatoes into cubes. Bring a pot of generously salted water to a boil then cook the cubed potatoes until they are tender. You should be able to place a toothpick into the potatoes with no resistance.
Once cooked, drain the water and mash the potatoes with a potato masher, or mixer. Add 6 tablespoons of the butter and the heavy cream to the mashed potatoes and mix or stir until smooth and evenly combined.
Fold in the cooked green cabbage, bacon, and green onions.
Serve the colcannon warm, topped with the additional 2 tablespoons of butter and optionally more bacon.
What to serve with the Creamy Irish Colcannon with Bacon
This Easy Colcannon recipe makes a great Irish side dish for classics like corned beef, or Irish Steak and Guinness Pie. It is also a great side dish for beef recipes like our Sous Vide Tafelspitz: Austrian Tri Tip Roast, German Beef Rouladen, or Quattro Formaggi Crusted Steak.
If you are looking for more of the best potato recipes, be sure to check out some of our favorites:
- Smoked Au Gratin Potatoes
- Fried Mashed Potato Cakes with Herbes de Provence Butter
- Smoked Jalapeno Twice Baked Potatoes
Frequently Asked Questions
In Ireland colcannon is traditionally served on Halloween. In Irish tradition a ring is sometimes hidden in the dish, and the person that finds it is likely to marry in the next year.
Colcannon is essentially Champ with the addition of cabbage and sometimes other herbs.
Leftover colcannon is best reheated in an oven. Place in an oven proof dish, cover, and reheat at 350 degrees for about 15 minutes or until heated through.
Thank you for taking the time to visit our blog. If you tried and enjoyed our recipe, please share with others and please leave us a comment and review. We also love to see your pics so don’t forget to tag us @Carne_Diem_Culinary or #CarneDiemBlog. To be notified of future recipes please follow us on Facebook, Instagram, or Pinterest, or sign up for our e-mail notifications. Until next time, Carne Diem!
Irish Colcannon with Bacon
- 2.5 Pounds Russet Potatoes Rinsed
- ½ Head Green Cabbage Chopped. About 4 Cups.
- ½ Cup Heavy Cream
- 8 Tablespoons Butter Divided
- 2 Green Onions Finely Chopped
- 6 Slices Bacon
- Prep the colcannon ingredients by rinsing and peeling the potatoes. Chop the half head of green cabbage. Finely dice the green onions.
- Fry the bacon to desired doneness then remove to a plate. When cool enough to handle, crumble or chop the bacon into small pieces.
- Cook the cabbage in the bacon fat, over medium heat, until soft. About 5-7 minutes. Remove from the heat.
- Cut the potatoes into cubes. Bring a pot of salted water to a boil then cook the cubed potatoes until they are tender and you can place a toothpick into the potatoes with no resistance.
- Drain the water, and mash the potatoes with a potato masher, or mixer.
- Add 6 tablespoons of the butter and the heavy cream and mix or stir until smooth and evenly combined.
- Fold in the cooked green cabbage, bacon, and green onions.
- Serve warm, topped with the additional 2 tablespoons of butter.