Ah, there’s nothing quite like the comforting warmth of a classic dish to lift the spirits, especially as the cooler months approach here in the UK. Today, let’s dive into a hearty classic: Irish Colcannon. This dish brings to mind memories of cozy family gatherings around the kitchen table, laughter in the air, and the enticing aroma of a meal prepared with love.
Colcannon is a traditional Irish comfort food made primarily of mashed potatoes mixed with greens, commonly cabbage or kale. For this version, I’ve opted for kale, which adds both a vibrant color and a wonderful earthy flavor. The crispy bacon bits incorporated into this recipe provide a delightful contrast, both in texture and taste.
As someone who loves to experiment in the kitchen, I find adapting my favorite recipes to suit my family’s dietary needs both fun and challenging. With allergies to eggs, dairy, and soya in our household, ensuring everyone can enjoy a dish without compromise is essential. This dairy-free version of Colcannon utilizes creamy oat milk and dairy-free butter to achieve that comforting richness we all adore, free from allergens but still full of flavor.
As you prepare this dish, take a moment to appreciate the simple, humble ingredients that come together to create something wonderfully satisfying. Peeling the potatoes, smelling the onions as they sauté, and the crisping bacon filling the kitchen with mouthwatering aromas — it’s an experience as much as a process.
In this recipe, the method is straightforward, making it ideal for a busy weekday dinner yet special enough for a Sunday supper. Whether you’re sharing it with family or enjoying it as a quiet meal yourself, Colcannon never fails to comfort and delight. Generously garnished with freshly chopped spring onions, each bite is a reminder of the simple joys of home-cooked meals.
Whether you enjoy this dish on its own or as a side — perhaps accompanying a roast chicken or your favorite vegan sausage for those inclined — it embodies true homey warmth. Gather your ingredients, embrace the process, and let Colcannon bring a bit of classic Irish love to your table today. Bon appétit!
Ingredients
– 900g potatoes, peeled and cubed
– 300g kale, stems removed and chopped
– 4 rashers of streaky bacon, chopped
– 1 large onion, finely chopped
– 125ml oat milk
– 50g dairy-free butter
– Salt, to taste
– Black pepper, to taste
– 2 spring onions, finely chopped for garnish
Method
1. Place the cubed potatoes in a large pot of salted water. Bring to a boil over high heat, then reduce the heat to medium and let the potatoes simmer until they are tender, about 15 minutes.
2. While the potatoes are cooking, heat a large skillet over medium-high heat. Add the chopped bacon and cook, stirring occasionally, until crispy, about 5 minutes. Remove the bacon from the skillet and set aside, leaving the rendered fat in the pan.
3. In the same skillet with the bacon fat, add the finely chopped onion. Cook over medium heat until the onion is soft and translucent, about 5 minutes.
4. Add the chopped kale to the skillet and sauté for 4-5 minutes, until wilted. Remove from heat and set aside.
5. Once the potatoes are tender, drain them thoroughly in a colander. Return the potatoes to the empty pot.
6. Add the oat milk, dairy-free butter, salt, and black pepper to the potatoes. Mash the potatoes until smooth and well combined.
7. Fold the sautéed onions and kale into the mashed potatoes until evenly distributed.
8. Transfer the colcannon to a serving dish, sprinkle with crispy bacon bits and chopped spring onions for garnish.
9. Serve warm. Enjoy as a side or main dish.
