Can I make colcannon ahead of time?
Yes, you can prepare the colcannon up to a day in advance and store it in the refrigerator. Reheat gently on the stovetop or in the microwave.
DINNER
Traditional Irish Colcannon with Crispy Bacon and Sautéed Leeks
Experience the authentic flavors of Ireland with this comforting Colcannon recipe. Creamy, buttery mashed potatoes are lovingly combined with tender, wilted cabbage, then elevated by the irresistible crunch of crispy bacon and the subtle, sweet notes of gently sautéed leeks. This classic side dish is a perfect accompaniment to any meal, bringing warmth and satisfaction to your table.
HOW TO MAKE IT
Let's cook.
01
Boil the potatoes: Place the peeled and quartered potatoes in a large pot and cover with cold, salted water. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until fork-tender. Drain well.
02
Cook the bacon: While potatoes cook, heat a large skillet over medium heat. Add the diced bacon and cook for 6-8 minutes, stirring occasionally, until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, reserving 1 tablespoon of bacon fat in the skillet.
03
Sauté the leeks and cabbage: Add the sliced leeks to the skillet with the reserved bacon fat. Sauté over medium heat for 3-5 minutes until softened. Add the shredded cabbage and continue to cook for another 5-7 minutes, stirring occasionally, until the cabbage is tender and slightly wilted.
04
Mash the potatoes: Return the drained potatoes to the empty pot. Add the milk, 3 tablespoons of butter, salt, and pepper. Mash until smooth and creamy. Adjust seasoning to taste.
05
Combine ingredients: Gently fold the sautéed leeks and cabbage into the mashed potatoes. Stir until just combined.
06
Serve: Transfer the colcannon to a serving dish. Create a well in the center and add the remaining 1 tablespoon of butter, allowing it to melt. Sprinkle the crispy bacon over the top and serve warm.
About This Recipe
Experience the authentic flavors of Ireland with this comforting Colcannon recipe. Creamy, buttery mashed potatoes are lovingly combined with tender, wilted cabbage, then elevated by the irresistible crunch of crispy bacon and the subtle, sweet notes of gently sautéed leeks. This classic side dish is a perfect accompaniment to any meal, bringing warmth and satisfaction to your table.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can add a pinch of nutmeg to the mashed potatoes. If you prefer a smoother colcannon, you can finely chop the cabbage and leeks before cooking. A potato ricer can help achieve perfectly smooth mashed potatoes.
Easy Substitutions
Kale or spring greens can be used instead of cabbage. For a vegetarian version, omit the bacon and sauté the leeks and cabbage in olive oil or butter. You can also use vegetable broth instead of milk for a dairy-free option.
Storage & Reheating
Store leftover colcannon in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop with a splash of milk or broth to restore creaminess.
Serving Suggestions
Serve alongside roasted chicken or pork, as a hearty side for corned beef, with a fried egg on top for a comforting meal, or as a base for a deconstructed shepherd's pie.
Common Mistakes
Over-mashing potatoes can lead to a gummy texture; mash just until smooth. Overcooking cabbage can make it mushy and lose its vibrant color; cook until tender-crisp. Not rinsing leeks thoroughly can leave grit in your dish; always separate the layers and rinse well. Not seasoning adequately can result in a bland dish; taste and adjust salt and pepper as you go.
Frequently Asked Questions
What kind of potatoes are best for colcannon?
Starchy potatoes like Russet or Maris Piper are ideal for mashing as they produce a fluffy, creamy texture.
Can I use a different type of bacon?
While thick-cut bacon adds great texture and flavor, you can use regular bacon or even pancetta if preferred.
MORE TO KNOW
Colcannon is a traditional Irish dish, often served around Halloween, where small charms or coins were sometimes hidden within. The name 'colcannon' comes from the Gaelic 'cal ceannann', meaning 'white-headed cabbage'. This recipe highlights the classic combination of potatoes and cabbage, elevated by the savory notes of bacon and the subtle sweetness of leeks, making it a perfect comfort food.
WHAT PEOPLE THINK
Reviews
☆
No reviews yet
Be the first person to review this recipe.
SHARE YOUR THOUGHTS
Made this recipe?
Tell us how it turned out.