Cozy Colcannon with Bacon and Cabbage

There is just something so comforting about a big bowl of creamy potatoes, especially when you tuck in savory bacon, tender cabbage, and sweet onion. This colcannon is the kind of side dish that can easily steal the whole dinner table. It’s hearty, cozy, and full of flavor, with just enough butter on top to make everybody reach for seconds.

A little note before you start

Traditional colcannon is an Irish mashed potato dish often made with cabbage or kale, and sometimes scallions. This version leans into the comfort-food side with crispy bacon and a little garlic for extra flavor.

Ingredients

• 4 cups chicken stock
• 2 1/2 pounds Yukon Gold potatoes, peeled and cut into 2-inch pieces
• 6 slices thick-cut bacon
• 1/2 head cabbage, chopped
• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup milk
• 1/4 cup unsalted butter, melted
• Diced scallions, for serving if you’d like

How to make it

1. Cook the potatoes

Add the potatoes to a large saucepan or Dutch oven and pour in the chicken stock. Bring everything to a boil, then cover and cook until the potatoes are fork-tender, about 15 to 20 minutes.

2. Crisp the bacon

While the potatoes are cooking, fry the bacon in a large skillet until crisp. Move it to a paper towel-lined plate to cool, then crumble it into bite-size pieces.

3. Sauté the vegetables

Leave the bacon drippings in the skillet and add the cabbage, onion, and garlic. Sprinkle in the salt and pepper, then cook until the vegetables are soft and tender, about 5 to 7 minutes. This is where so much of the flavor comes from, so don’t rush it.

4. Mash and mix

Drain the potatoes and mash them well. Stir in the milk and beat or mix until they’re as smooth or fluffy as you like. Fold in the cabbage-onion mixture and the crumbled bacon. Taste and add a little more salt and pepper if needed.

5. Finish and serve

Spoon the colcannon into a serving bowl, drizzle the melted butter over the top, and scatter on some scallions if you’re using them. Serve it warm and watch it disappear.

Helpful kitchen notes

Yukon Gold potatoes are a lovely choice here because they mash up with a naturally buttery texture, but russets can work too if that’s what you have on hand. You can also use kale instead of cabbage. Just remove the thick stems, chop it into pieces, and sauté it until tender.

Make-ahead and freezer tips

This recipe can be made ahead and refrigerated for up to 24 hours. To reheat, place it in a covered baking dish and warm it at 350°F for about 30 minutes. It also freezes well for up to 3 months once cooled.

Serving idea

This is especially good alongside corned beef, but honestly, it fits right in with almost any cozy dinner. It’s the kind of side dish that makes the whole meal feel a little more special.

Colcannon Q&A

What is colcannon?

Colcannon is a traditional Irish potato dish made with mashed potatoes and greens, usually cabbage or kale. It’s simple, hearty, and the kind of comfort food that feels right at home on any cozy dinner table.

What kind of potatoes work best for colcannon?

Yukon Gold potatoes are a wonderful choice because they mash up creamy and buttery all on their own. Russet potatoes will work too, but they’ll give you a fluffier texture.

Can I use kale instead of cabbage?

Yes, you sure can. Kale is a classic option for colcannon. Just remove the tough stems, chop it up, and cook it until tender before mixing it into the potatoes.

Do I have to use bacon?

Not at all. The bacon adds a lovely smoky, savory flavor, but you can leave it out if you prefer. The dish will still be rich and comforting, especially with the butter, onion, and garlic.

Can I make colcannon ahead of time?

Yes. You can make it ahead and store it in the refrigerator for up to 24 hours before reheating. It’s a nice little timesaver when you’re planning a bigger meal.

How do I reheat colcannon?

Place it in a covered baking dish and warm it in a 350°F oven for about 30 minutes, or until heated through. You can also add a small splash of milk if it seems a little thick.

Can colcannon be frozen?

Yes, it freezes well. Let it cool completely, then store it in a freezer-safe container for up to 3 months. Thaw it in the refrigerator before reheating.

What do you serve with colcannon?

It’s especially delicious with corned beef, roasted meats, sausages, or even a simple roast chicken. It’s one of those side dishes that goes with just about anything comforting.

Why is my colcannon gummy?

Mashed potatoes can turn gummy if they’re over-mixed. Once the potatoes are mashed, stir in the milk and other ingredients gently, just until everything is combined.

Can I add scallions?

Yes, and they’re a lovely finishing touch. Scallions add a little fresh bite and color that works beautifully with the rich, buttery potatoes.