Make Irish Colcannon with Bacon, a classic dish of cabbage and potatoes, originating in Ireland. It’s a delicious dish, any time of the year!
Have you ever eaten Colcannon before? It is a dish created by combining potatoes and cabbage (or kale) with onions, butter, cream, salt and pepper. In this version, crispy cooked bacon is also included, for even more flavor!
Here in the United States colcannon is “typically” considered a St. Patricks Day dish, eaten in the Spring (March 17th), to commemorate this Irish holiday.
Did you know that in Ireland colcannon is associated primarily with harvest time in the Fall? Apparently traditional colcannon is more likely to be enjoyed in Ireland for Halloween, to celebrate their Fall harvest. I think that’s a really interesting thing to learn, and it surprised me!
All I do know is that Irish colcannon with bacon is delicious any time of year, it’s simple to prepare, and it fills us up! Here’s how to make it.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Cook The Bacon
Use kitchen scissors or a knife to cut the bacon into small pieces. NOTE: Cutting the bacon into small pieces lets it cook a lot faster, and saves time!
Cook the bacon until it is very crisp, then drain the bacon on paper towels. Set aside. Leave 1 Tablespoon of bacon grease remaining in the skillet!
Cook The Veggies
Melt 1 Tablespoon of butter on Medium in the large skillet you used to cook the bacon. The butter will cook with the bacon grease remaining in the skillet (for added flavor).
Once the butter melts, add chopped onion, and cook it for 3-4 minutes, stirring often, until it becomes tender and translucent. Add the chopped green cabbage, and stir it into the onion mixture until incorporated.
Continue to cook the onion and cabbage mixture for about 6-7 minutes on Medium heat, stirring often, to prevent burning.
Cook The Potatoes
Peel potatoes, cut them into chunks, and cover them with lightly salted water in a large saucepan. Bring the water to a boil on Medium-High heat. TIP: If you begin cooking the potatoes while you are cooking the veggies, you will save time!
Once the water boils, turn the heat down to Low and let the potatoes cook/simmer for about 18-20 minutes.
When done, the potatoes should be tender enough for a butter knife to be inserted easily. Drain the potatoes very well, then put them back into the large saucepan.
Immediately add 2 Tablespoons butter and heavy cream to the potatoes. Put a lid on the pan, and allow the butter to melt (without opening the lid).
Time To Put This Dish Together
Remove the lid from the saucepan of potatoes. They should still be hot. Use a potato masher (or a fork) to mash the potatoes (leaving some very small pieces!).
Now add the cabbage and onion mixture plus HALF of the crumbled bacon to the potatoes. Stir to combine, then season it with salt and black pepper, to taste.
Serve Irish Colcannon With Bacon
Transfer the Irish colcannon with bacon to a pretty serving bowl. Sprinkle the top with the remaining half of the crumbled bacon.
Make a tiny well in the center of the colcannon, and add the last Tablespoon of butter to the well. Serve the Irish colcannon with bacon immediately while hot, and enjoy this delicious side dish!
The colcannon is absolutely delicious and we think it is very filling, too! It is a great accompaniment to a variety of meats, including beef, pork, fish or chicken!
I hope you have the opportunity to make Irish colcannon with bacon. It’s really quite good (thank you, Ireland!), and I trust you’ll enjoy it as much as we do.
Thank you so much for stopping by today. I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day.
Looking For More Recipes For St. Patrick’s Day?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a variety of recipes for St. Patrick’s Day to choose from, including:
- Irish Soda Bread
- Mint Brownie Pie
- Guinness Baked Cheese Dip
- Corned Beef And Cabbage
- Irish Cream Layered Brownies
Want More Recipes? Get My FREE Newsletter!
I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?
There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.
Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks
Recipe adapted from (and with thanks to): Beth Pierce, at smalltownwoman.com
↓↓ PRINTABLE RECIPE BELOW ↓↓
Make Irish Colcannon with Bacon, a classic dish of cabbage and potatoes, originating in Ireland. It's a delicious dish, any time of the year!
- 4 slices bacon cooked crispy, crumbled *DIVIDED USE**
- 4 Tablespoons butter **DIVIDED USE**
- ½ cup chopped yellow onion
- 3 cups grated green cabbage
- 5 medium russet potatoes peeled, cut in chunks
- ⅓ cup heavy whipping cream
- salt and black pepper, to taste
Cut bacon into small pieces; cook in large skillet until very crisp. Transfer to paper towels. Set aside. Leave 1 Tablespoon bacon grease in skillet for later!
Melt 1 Tablespoon butter on Medium heat in skillet you used to cook the bacon (with remaining bacon grease). Once butter melts, add onion; cook 3-4 minutes, stirring often, until tender/translucent. Add cabbage, and stir until combined. Continue cooking onion/cabbage 6-7 minutes on Medium heat, stirring often, to prevent burning.
Peel potatoes, cut into chunks; put in large saucepan and cover with lightly salted water. Bring water to a boil on Medium-High heat. TIP: If you begin cooking potatoes while cooking the veggies, you'll save time! Once boiling, turn heat down to Low; let potatoes simmer for 18-20 minutes. When done, potatoes should be tender enough for a butter knife to be inserted easily. Drain potatoes very well, then put them back into the saucepan. Immediately add 2 Tablespoons butter and cream to the potatoes. Put a lid on the pan; allow butter to melt (before opening the lid).
Remove lid from saucepan. Use a potato masher (or fork) to mash the potatoes (leave some small pieces). Add cabbage/onions plus HALF the crumbled bacon to the potatoes. Stir to combine, then season with salt/pepper, to taste.
Transfer colcannon to a serving bowl. Sprinkle with remaining half of the crumbled bacon. Make a small well in the center; add the last Tablespoon of butter to the well. Serve immediately while hot, and enjoy!
Here’s one more to pin on your Pinterest boards!