Irish Colcannon with Bacon

Irish Colcannon with Bacon is a rich and creamy mashed potato dish blended with tender cabbage and crispy bacon for the perfect balance of flavor and texture. This classic Irish side dish is buttery, savory, incredibly satisfying, and is ideal for St. Patrick’s Day, or any time you want a comforting, hearty addition to your meal.

Serve this version of Colcannon alongside corned beef, roasted meats, or even seafood for a traditional and delicious pairing.

What is Colcannon

Colcannon is a classic Irish mashed potato dish that incorporates cabbage or kale, butter, and cream to create a smooth and flavorful side. It’s a staple in Irish cuisine, often enjoyed with hearty meats like corned beef, sausages, or roasted chicken.

The name comes from the Gaelic cál ceannann, meaning “white-headed cabbage.” While traditionally made with kale, this Colcannon recipe uses tender, buttery cabbage for a milder and slightly sweet flavor.

Why You Should Make This Irish Colcannon with Bacon Recipe

• Rich and Creamy Texture – Yukon gold potatoes, Irish butter, and heavy cream create a luxurious mashed potato base.
• Savory Bacon Flavor – Crisp bacon adds depth and smokiness, making every bite of this Irish Colcannon incredibly satisfying.
• Perfect for Any Occasion – While it’s a must for St. Patrick’s Day, this side dish pairs beautifully with roasts, stews, and grilled meats year-round.
• Easy to Make – Simple ingredients and easy steps make this an approachable mashed potato recipe for home cooks of all levels.

Ingredients

• Yukon gold potatoes: Replace with russet potatoes for a fluffier texture, or red potatoes for a firmer consistency.
• Thick-cut bacon: Use pancetta for a similar smoky flavor, or omit for a vegetarian version.
• Green cabbage: Replace with traditional kale. Alternatively, use savoy cabbage for a slightly milder taste.
• Heavy cream: Swap with whole milk for a lighter version, or half-and-half for a balance between richness and lower fat.
• Irish butter: Use regular unsalted butter or European-style butter for a similarly rich flavor.
• Green or Spring Onions: Traditionally, chopped green or spring onions would be added, and sautéed with the cabbage or kale.

How to Prepare Colcannon with Bacon

1. In a large skillet, cook the diced bacon over medium heat until crispy. Remove with a slotted spoon, leaving the bacon fat in the pan.
2. While the bacon cooks, peel and chunk the potatoes. Place them in a pot of cold, salted water and bring to a boil. Cook until fork-tender, about 12-15 minutes.
3. Add the shredded cabbage to the bacon fat in the skillet. Season with a pinch of salt and black pepper. Sauté until tender and slightly browned.
4. In a small saucepan, heat the heavy cream with 3 tablespoons of butter until warm, but not boiling.
5. Drain the cooked potatoes and run them through a potato ricer. Alternatively, mash them in the pot, slowly incorporating the cream/butter mixture until smooth and creamy.
6. Stir half of the crispy bacon into the cabbage.
7. Fold this mixture into the creamy potatoes.
8. Top with another tablespoon of butter, or two.
9. Serve topped with the remaining crisp bacon and plenty of cracked black pepper.

How to Serve and Store Colcannon

Serving options for this version of Irish Colcannon with Bacon:

• Traditional Irish Fare – Pair the Colcannon with corned beef, bangers (Irish sausages), or lamb stew.
• Hearty Meats – Serve this creamy, potato side dish alongside roasted chicken, beef stew, or a grilled pork chop.
• Seafood – Try pairing these Irish mashed potatoes with pan-seared salmon, or buttery baked cod for a delicious contrast.

How to Store Leftovers

• Refrigerate – Store in an airtight container for up to 3 days.
• Reheat – Warm this Irish Colcannon with Bacon dish in the microwave or on the stovetop with a splash of cream or butter to revive the texture.
• Freeze – While possible, freezing may slightly alter the texture. If freezing, store in an airtight container for up to 2 months and thaw in the fridge before reheating.

FAQ for Irish Colcannon with Bacon

• Can I make Colcannon ahead of time? Yes! You can make Irish Colcannon with Bacon a day in advance. Store it in an airtight container in the fridge and reheat on the stovetop or in the microwave, adding a splash of cream or butter to restore its creamy texture.
• Can I use kale instead of cabbage? Absolutely! Traditionally, colcannon is made with kale. Use 2 to 3 cups of chopped kale in place of the cabbage. Remove the tough stems and cook it slightly longer to soften its texture.
• What’s the best type of potato for Colcannon? If a floury potato like Kerr’s Pink or British Queens are not available, replace with Yukon gold potatoes. They are ideal because they’re naturally buttery and creamy. However, russet potatoes will create a fluffier mash, while red potatoes will give a firmer consistency.
• Can I make this without bacon? Yes! For a vegetarian version, simply omit the bacon and sauté the cabbage (or kale) in butter or olive oil. You can also add a smoky element by stirring in a pinch of smoked paprika.

More Irish Recipes to Love

• Slow Cooker Corned Beef and Cabbage
• Sous Vide Corned Beef

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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

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