Hello, fellow food lovers! Today, I invite you on a little culinary trip to the charming Emerald Isle with a classic dish that epitomizes warmth and comfort: Colcannon. Now, if you’re not familiar with it, Colcannon is a traditional Irish concoction of creamy mashed potatoes mixed with buttery greens. It’s no wonder this dish has been a beloved staple in Irish kitchens for generations — it’s the ultimate fusion of simple ingredients creating something truly magical.
But before we dive into the recipe, let’s chat about those chilly UK evenings when a nourishing meal just hits the right spot. When work has worn you out, or you’re simply lounging about with a good book, a dish of Colcannon can feel like a warm hug. It’s that blend of comforting textures and rich flavours that has me reaching for my potato masher time and again.
The beauty of Colcannon is its versatility. It’s perfect as a side dish alongside sausages or roast meats, or you can just as easily enjoy it as a satisfying main dish. Today, I’ve put my own little twist on it by adding crispy bacon and a refreshing chive butter — because who doesn’t love a bit of extra deliciousness, right?
Start by boiling some lovely, starchy potatoes till they’re velvety soft. While they’re bubbling away, give a little love to the greens. Traditionally, it’d be kale or cabbage, but I adore the flavour and tenderness of finely shredded cabbage. A little quick blanching sets it just right, adding a subtle bite that complements the creamy potatoes.
Our supporting star, the bacon, delivers that crisp and salty note that elevates the dish from everyday to extraordinary. Cook it until it’s perfectly crispy and beautifully fragrant — bacon lovers rejoice!
Mash those potatoes, stir them together with warm, buttery milk, flattering bits of cabbage, and fresh spring onions for a dish that’s like sunshine in a bowl. Top it all off with the crispy bacon and maybe an indulgent knob of extra butter for good measure. Sprinkle some fresh chives across the top, bringing a delightful pop of colour and freshness.
Oh, and let’s not forget the smell. There’s something about the aroma of buttery potatoes mingling with the savoury scent of bacon that just feels like home, wherever you are.
I hope you try this rendition of Colcannon and find yourself revelling in its comforting embrace just as much as we do. If you’ve never ventured into making this Irish classic at home, today’s the day to let it whisk you away to Ireland, even if just for a meal.
Until next time, happy cooking! May your kitchen be filled with warmth, laughter, and yes, a bit of that delightful bacon aroma wafting through. Cheers!
Ingredients
– 900g potatoes, peeled and quartered
– 250g green cabbage, finely shredded
– 100ml whole milk
– 50g unsalted butter, plus extra for serving
– 150g bacon, chopped
– 4 spring onions, finely sliced
– Salt and black pepper, to taste
– 2 tablespoons fresh chives, chopped
Method
1. Place the peeled and quartered potatoes in a large pot and cover them with cold water. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce the heat to medium-low. Simmer for 15-20 minutes or until the potatoes are tender when pierced with a fork.
2. While the potatoes are cooking, in a separate pot, bring a small amount of water to a boil and blanch the shredded cabbage for 3-4 minutes until softened. Drain the cabbage and set aside.
3. In a small saucepan, heat the milk and 50g butter over low heat until the butter has melted. Keep warm.
4. In a frying pan over medium heat, cook the chopped bacon until it becomes crispy, approximately 5-7 minutes. Remove from heat and set aside on a paper towel-lined plate to drain excess fat.
5. Once the potatoes are cooked, drain them and return them to the pot. Place the pot over low heat for 1-2 minutes to evaporate any excess moisture.
6. Remove the pot from the heat and mash the potatoes until smooth. Stir in the warm milk and butter mixture, along with the blanched cabbage and sliced spring onions. Mix everything until well combined. Season with salt and black pepper to taste.
7. Spoon the Colcannon into a serving dish, and top with the crispy bacon and a few knobs of additional butter. Sprinkle with fresh chives before serving.
8. Serve immediately while hot, allowing the butter to melt into the Colcannon for added richness. Enjoy!
