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A creamy bowl of Authentic Colcannon with Cabbage & Bacon, featuring mashed potatoes mixed with tender cabbage and topped with crispy bacon bits.

Ultimate Authentic Colcannon with Cabbage & Bacon

This definitive recipe transforms a humble Irish dish into a show-stopping side by mastering moisture and fat. Silky, sweet cabbage and onions are slowly cooked in rendered bacon fat, then folded into fluffy, buttery mashed potatoes for a perfect balance of textures and deep, savory flavor. Garnished with crisp bacon and a final pool of melted butter, it's the ultimate soul-warming comfort food.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4
Course: Side Dish
Cuisine: Irish
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 small head green cabbage about 1 lb / 450g
  • 1 medium yellow onion, finely chopped
  • Salt to taste
  • Freshly ground black pepper to taste

Equipment

  • Large pot
  • Large heavy skillet or Dutch oven
  • Potato ricer or masher
  • Slotted spoon
  • Small saucepan
  • Colander
  • Knife
  • Cutting board
  • Measuring spoons and cups

Method
 

  1. Place potato chunks in a large pot, cover with cold, well-salted water, and bring to a boil. Reduce to a simmer and cook for 15-20 minutes, or until completely tender when pierced with a knife.
  2. While potatoes cook, add bacon lardons to a cold, large skillet. Cook over medium heat until crisp and the fat has rendered. Remove bacon with a slotted spoon, leaving the fat in the pan.
  3. Add 2 tablespoons of butter to the bacon fat. Once melted, add the chopped onion and cook for about 5 minutes until soft.
  4. Add the shredded cabbage to the skillet, tossing to coat in the fat. Cook for 15-20 minutes, stirring occasionally, until the cabbage is very soft, sweet, and has lost most of its moisture. Season with black pepper.
  5. In a small saucepan, gently warm the cream and sliced scallions. Do not boil.
  6. Drain the cooked potatoes thoroughly. Return them to the hot, empty pot over low heat for about a minute to steam off any residual surface moisture.
  7. Pass the dried potatoes through a ricer or mash thoroughly in the pot until smooth.
  8. Fold the warm cream and scallion mixture into the mashed potatoes until just combined.
  9. Gently fold in the cooked cabbage and onion mixture and most of the crisp bacon (reserve some for garnish). Season with additional salt and pepper if needed.
  10. Transfer the colcannon to a serving dish. Make a well in the center and place the remaining 2 tablespoons of butter in the well to melt. Garnish with the reserved crisp bacon.

Notes

For the best texture, never use a food processor to mash the potatoes, as it will make them gluey. Ensure the cabbage is cooked until all visible moisture has evaporated from the pan to prevent a soggy final dish. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in a skillet with a little extra butter. For a vegetarian version, omit the bacon and use 4 tablespoons of butter to cook the vegetables, adding a pinch of smoked paprika for depth.