Irish Colcannon with Bacon is a perfect side dish recipe for St Patrick's Day! Mashed potatoes mixed with bacon, green cabbage, and onion for a flavorful Ireland classic dinner idea. Gluten free food.
Add the bacon and cook on both sides, approximately 7-10 minutes total.
½ pound bacon
Remove the bacon from the pan and set aside to cool.
While bacon is cooking, dice your onion and cut the cabbage into large chopped pieces.
¾ pound green cabbage, 1 cup yellow onion
In the same skillet, with the bacon fat still in it, add the cabbage and onion.
Cook the cabbage and onion, tossing occasionally, until softened, approximately 10-12 minutes total.Note: The cabbage and onion will be soft but still have some texture and shape to it. If you want to cook it down more and make it very soft, you can.
Chop or crumble the bacon into pieces and add back into the cabbage.
Remove the cabbage mixture from the heat and set aside.
Heat a large pot full of water to a boil over high heat.
While the water is boiling, peel the potatoes.
3 pounds russet potatoes
Chop the potatoes into large chunks.
Add the potatoes to the water and cook until they are just fork tender, approximately 15-20 minutes.
Drain the potatoes and add the potatoes back into the now empty pot, off of heat.
Add the milk and butter to the pot and mash the potatoes to your desired consistency.
4 Tablespoons butter, ½ cup whole milk
Add the salt and pepper and stir. Add more milk if desired to get the consistency you want.
½ teaspoon salt, ½ teaspoon black pepper
Add the cabbage mixture into the pot of potatoes and stir to combine.
Season to taste as desired with salt and black pepper. Serve warm.
Notes
This recipe makes a good amount of cabbage and bacon mixture that is mixed into the potatoes. If worried about it being too much, you can mix in just a little at a time until you are happy with the quantity used.