Ah, there’s something wonderfully comforting about autumn in the UK—the crispness in the air, the vibrant tapestry of leaves underfoot, and of course, the comforting foods that warm the soul. Today, I’m inviting you into my kitchen to share a dish that’s steeped in Irish tradition and perfect for a cozy evening meal: Hearty Irish Colcannon with Crispy Bacon and Sage Butter.
Colcannon! Just saying the word brings to mind heartwarming images of cozy cottages, nestled in the lush Irish countryside. This dish perfectly embodies that comforting spirit, marrying the creamy, buttery mash with the subtle crunch of cabbage and a savory touch of bacon. It’s no wonder it has become a beloved classic, not only in Ireland but also here in my humble UK kitchen.
Now, you might be familiar with the basic colcannon, but what makes this version truly special is that extra drizzle of sage-infused butter—oh, what a marvel! I find that the aromatic earthiness of sage perfectly complements the savory bacon and adds a beautiful herbaceous note to the dish.
Gathering the ingredients for this dish is a ritual I find deeply satisfying. As I peel the potatoes and shred the cabbage, I often catch myself reflecting on the simplicity and beauty of cooking. It reminds me of the times spent in my grandmother’s kitchen, her hands deftly transforming simple ingredients into meals that filled the house with warmth and love.
The real magic happens when you fold the buttery cabbage into the creamy mashed potatoes and sprinkle it with crispy bacon. Those familiar with colcannon know that indulgent first spoonful can transport you straight to a cozy kitchen, like a comforting embrace on a chilly autumn day.
Cooking this dish doesn’t require any specialized skills—just a passion for good food and perhaps a little impatience to taste that velvety mash with its incredible topping. It makes for a delightful supper, especially when paired with some roasted pork or perhaps a simple grilled chicken.
Whether you’re sharing it with family, friends, or serving it as a side dish at your next dinner party, this colcannon is sure to be a hit at the table. Plus, the added bonus is that it fills your home with delicious aromas that can draw anyone out of the living room and into the kitchen just by following their nose!
I hope you enjoy making and savoring this Irish classic as much as I do. It’s a dish that warms the heart, evokes nostalgia, and celebrates the humble potato in the most delicious way possible. So, here’s to colcannon—a dish as cozy as your favorite jumper and as endearing as a visit from a beloved old friend. Enjoy!
Ingredients
– 1.5 kg potatoes, peeled and quartered
– 250 g green cabbage, shredded
– 4 scallions, finely chopped
– 200 g unsalted butter
– 6 slices of back bacon, diced
– 100 ml whole milk
– 1/2 teaspoon fresh sage, finely chopped
– Salt, to taste
– Freshly ground black pepper, to taste
Method
1. Begin by placing the quartered potatoes in a large pot and cover them with cold water. Add a generous pinch of salt. Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook the potatoes for 15-20 minutes, or until tender when pierced with a fork.
2. While the potatoes are cooking, melt 50 g of butter in a large skillet over medium heat. Add the diced bacon and cook for about 5-6 minutes, or until crispy. Remove the bacon from the skillet and set aside, leaving the rendered bacon fat in the skillet.
3. In the same skillet with the bacon fat, add the shredded cabbage. Cook for about 5-7 minutes, stirring occasionally, until the cabbage is softened. Add the scallions to the skillet and cook for an additional 2 minutes.
4. Once the potatoes are cooked, drain them well and return them to the pot. Add the remaining 150 g of butter and the whole milk. Mash the potatoes until smooth and creamy.
5. Gently fold the cooked cabbage and scallions into the mashed potatoes. Season with salt and freshly ground black pepper to taste.
6. In a small saucepan, melt an additional 50 g of butter over medium heat. Add the chopped fresh sage and cook for 1-2 minutes, allowing the butter to become infused with the sage flavor.
7. To serve, spoon the colcannon onto plates and sprinkle the crispy bacon on top. Drizzle with the sage butter.
8. Serve immediately and enjoy your hearty Irish colcannon with crispy bacon and sage butter!
