Classic Colcannon with Bacon and Tender Kale
Irish Colcannon Recipe (with Bacon) combines creamy mashed potatoes with tender cabbage or kale and crisp bacon for a comforting Irish side dish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
Ingredients
Scale
2 pounds Russet or Yukon Gold potatoes, peeled and chopped
6 slices thick-cut bacon, chopped
2 cups finely shredded green cabbage or chopped kale
4 tablespoons unsalted butter
3/4 cup warm milk or cream
3 green onions, sliced
Salt to taste
Freshly ground black pepper to taste
Instructions
- Place peeled and chopped potatoes in a pot of salted cold water. Bring to a boil and cook until fork-tender, about 15 to 20 minutes. Drain well.
- Cook chopped bacon in a skillet over medium heat until crisp. Remove bacon and reserve a small amount of drippings.
- Add shredded cabbage or chopped kale to the skillet and cook until tender, about 5 to 7 minutes.
- Mash the drained potatoes. Stir in butter and warm milk until creamy.
- Fold in cooked greens, most of the bacon, and sliced green onions. Season with salt and pepper.
- Serve warm topped with remaining bacon and a pat of butter.
Notes
Warm the milk before adding to prevent stiff potatoes. Avoid overmixing to keep the texture light. Leftovers can be pan-fried into patties.