Cozy Colcannon with Bacon and Cabbage
This cozy colcannon is a comforting Irish-inspired side dish made with creamy Yukon Gold potatoes, crispy bacon, tender cabbage, sweet onion, and a touch of garlic. Finished with melted butter and optional scallions, it is hearty, savory, and perfect alongside corned beef or any cozy dinner.
Equipment
- large saucepan or Dutch oven
- large skillet
- paper towel-lined plate
- potato masher
- serving bowl
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 desired
Instructions
- Add the potatoes to a large saucepan or Dutch oven and pour in the chicken stock. Bring to a boil, then cover and cook until the potatoes are fork-tender, about 15 to 20 minutes.
- While the potatoes are cooking, fry the bacon in a large skillet until crisp. Transfer it to a paper towel-lined plate to cool, then crumble into bite-size pieces.
- 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.
- Drain the potatoes and mash them well. Stir in the milk and mix until 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.
- Spoon the colcannon into a serving bowl, drizzle the melted butter over the top, and scatter on diced scallions if using. Serve warm.
Notes
Yukon Gold potatoes give this colcannon a naturally buttery, creamy texture, though russets can be used for a fluffier mash. Kale can be substituted for cabbage; just remove the thick stems, chop it, and sauté until tender. This recipe can be made ahead and refrigerated for up to 24 hours, then reheated covered at 350°F for about 30 minutes. It also freezes well for up to 3 months once cooled. To avoid gummy potatoes, mash and mix gently just until combined.