Colcannon with bacon and cheddar, is my take on the traditional Irish dish that can be served as a side or stand on its own. Thrifty, filling, and delicious.
Bring some Irish spirit to your home with a warm, hearty dish of colcannon! Bacon and Cheddar make it even more flavorful!
You don’t have to wait until St. Patrick’s Day to have this wonderful dish. The traditional colcannon recipe does not include bacon or cheese. But the way I make it, it’s filling enough to stand on its own.
We like colcannon, especially in the winter when it’s cold. Even though you want bright greens, salad just seems too chilly. You want something warm and toasty that will stick to your ribs. Look no further, colcannon is the answer.
Usually, I get the baking-sized russet potatoes when I make mashed, but, lately, the store only has the smaller potatoes. I’m not sure if it’s because they figure they can sell the “baking” potatoes at a premium price, or because they think people will eat less if the vegetable is smaller. I like the baking ones because they are larger and less peeling to do, but, no matter. Use one medium or two small potatoes per person.
What is Colcannon?
Colcannon is a traditional Irish dish that has stood the test of time. It has great taste, humble origins, and practicality.
Originating from Ireland, colcannon has deep roots in Irish cuisine and culture. Historically, it was a staple dish, especially during times of hardship when ingredients were limited. The ingredients made it a go-to meal for families looking to make the most of what they had. The word “colcannon” itself is derived from the Gaelic term “cál ceannann,” meaning white-headed cabbage, highlighting the primary components of the dish.
What sets Colcannon apart is its ability to transform humble ingredients into a hearty and flavorful meal. Potatoes, a staple crop in Ireland, form the base of this dish, providing a comforting and substantial foundation. Cabbage or kale, often readily available and affordable, adds texture, flavor, and a dose of essential nutrients. The sharp white cheddar cheese brings a creamy richness. The crispy bacon pieces contribute protein and the savory element that perfectly complements the other ingredients.
Budgeting Star!
One of the most appealing aspects of Colcannon is its thrifty nature. This dish offers an affordable way to create a satisfying meal that can feed a crowd without breaking the bank. Potatoes, cabbage, cheese, and bacon are all budget-friendly ingredients that can be easily sourced from local markets or even grown in a home garden. It’s a practical choice for those looking to stretch their food budget without sacrificing flavor or nutrition.
Beyond its affordability, colcannon is celebrated for its filling nature. Packed with carbohydrates, vitamins, and protein, it provides sustained energy and satisfaction, making it an ideal choice for fueling busy days or warming up on cold winter nights. Whether served as a main course or alongside a hearty stew or roasted meat, colcannon promises to leave bellies full and spirits lifted.
What to Serve
Colcannon is traditionally great with corned beef, salt pork, or Irish bacon. It can be served as a side dish, or, since it is so filling, as a meal in itself. It comes in handy when you want to make a lighter meal more substantial, so it also goes very well with chicken or fish.
Lately, we have been using Colcannon to top hot dogs and cover the dish with cheese. It makes the dish a little more healthy!
Colcannon with Bacon and White Cheddar Recipe
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Colcannon with Bacon and White Cheddar
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Ingredients
- 6 potatoes, large , peeled and quartered
- 1 teaspoon kosher or sea salt
- 4 slices bacon, chopped
- 2 cups cabbage, large shred
- ½ cup green, spring onions, chopped
- 2 tablespoons unsalted butter
- 2 tablespoons cream
- 2 tablespoons milk
- ¼ cup white cheddar, grated
Instructions
- Mise en Place
- 6 potatoes, 1 teaspoon kosher or sea saltIf you like potato peel in your mashed, you are more than welcome to not peel your potatoes, just make sure that they are cut up in relatively the same size so they will cook evenly. Put the potatoes in a pan large enough to hold them and cover them with water. Add the salt to the water, cover, and boil until they are fork tender, about 15 to 20 minutes.
- 4 slices baconWhile that is happening, put the bacon in a saute pan large enough to accommodate the cabbage. Cook the bacon until it has browned and started to crisp. If the bacon had a lot of fat, then pour some of it off, otherwise, just leave the bacon and fat in the pan.
- This was center cut bacon that does not have very much fat, so no need to pour off fat.
- 2 cups cabbageAdd the cabbage on top of the bacon.
- Stir the cabbage and bacon a bit so all the cabbage gets that bacony flavor.
- 1/2 cup greenWhen the cabbage has wilted a little, add the green onions.
- Stir it all together, cover and reduce the heat. Cook for about 7 minutes, stirring occasionally. If you can smell the cabbage starting to brown, it's time to turn it off. The mixture should look something like this:
- When the potatoes are fork tender, drain them. There are a couple of ways to go here. You can use a masher, mash the potatoes, and leave them with small chunks. This would be the choice if you kept the skins on.I like to use a stand mixer for my potatoes because they come out exceptionally creamy without a lot of effort.
- 2 tablespoons unsalted butter, 2 tablespoons cream, 2 tablespoons milkAdd butter, cream and milk
- Regardless of how you decide to mash the potatoes, add the butter, cream, and milk until they are the consistency that you like. Start by adding the cream, mash, and if they are still too stiff, add some of the milk until they are nice and fluffy, but not runny or pasty.Nicely mashed potatoes ready to add cheese.
- 1/4 cup white cheddarAdd the cheese and fully mix it in.
- Next, add the vegetable mixture.
- Lightly stir the vegetables into the potato mixture so it is all incorporated. Vegetables are lightly mixed into the potatoes.
- Finally, put the colcannon into a nice serving dish and enjoy. If the potatoes have gotten too cool, you can put them in the microwave for about a minute, or turn the heat up on the pan you mashed them in.Colcannon is ready to eat!
Hello, I would like to know if you can make this with red potatoes?
You really do need to use a more fluffy potato, a Yukon Gold or Idaho Russet would be ideal.
This looks great. I’m going to make my corned beef in my Instant Pot, and this will be great with it. I make your Kiwi Lime cupcakes you have listed every year for St. Patrick’s Day.
Glad you enjoy them, Heather! In case anyone is looking for them … Kiwi Lime Cupcakes