Irish Colcanon with Bacon

Irish Colcannon with Bacon in a Blue Bowl

For a truly Irish experience, try Colcannon, a blend of mashed potatoes and cabbage with onion, celery, carrots, and bacon. Serve it with our Irish Whiskey Steaks for a real treat.

Course Beef, Main Course

Cuisine Irish

Keyword bacon, cabbage, colcannon, irish, mashed potatoes, st patricks day

Prep Time 20

Cook Time 25

Total Time 45

Servings Servings

Calories 549kcal

Author Barb

Ingredients

For the Cabbage

3 tablespoon butter
2 large onions diced
2 carrots peeled and minced
2 celery stalks minced
1 bay leaf
1 clove garlic minced
1 pound cabbage green, shredded
Dash ground nutmeg
Salt and pepper for seasoning

For the Mashed Potatoes

5 pounds red potatoes cut into even pieces (or use Yukon Gold)
2 cups sour cream or buttermilk
8 ounces butter
Salt and pepper for seasoning

To Put Together the Colcannon

Cabbage Mixture
Mashed Potatoes
1 bunch bunch green onions thinly sliced
1 pound bacon cooked until crisp and crumbled, save a bit for garnish.

Garnish (optional)

1 bunch parsley rough chopped

Instructions

To Make the Cabbage

Melt the butter over medium heat in a large skillet. Add the onion, carrot, celery and bay leaf to the pan.
Saute until the vegetables are tender and translucent; approximately 10-15 minutes.
Add the garlic and saute another minute; remove the bay leaf.
Add the shredded cabbage and saute until tender but still crisp.
Add the nutmeg and season with salt and pepper to taste.

To Make the Mashed Potatoes

Boil the potatoes in salted water until tender (depends on size; start checking at 15 minutes by piercing with a fork; it should easily penetrate the potato). Drain thoroughly.
Add sour cream and butter and mash to desired consistency (I like mine rustic so I leave the skin on and smash more than mash).

To Make the Colcannon

Fold the cabbage mixture, green onions and bacon into the mashed potatoes.
Add parsley to garnish, if desired.

Notes

Nutrition