Decadent Irish Colcannon with Bacon
Indulge in the ultimate Irish comfort food with this creamy colcannon dish, inspired by the rich traditions of Ireland. This recipe elevates the classic combination of fluffy potatoes and savory savoy cabbage by incorporating crispy back bacon, all wrapped in a velvety blanket of double cream and butter. Perfectly seasoned and decadently rich, it's not just a side dish but a celebration of flavors that will warm your heart on any occasion, especially St. Patrick's Day. While originally suggested as part of a festive menu, let's be honest – this culinary delight deserves your attention year-round!
N/A
Servings
N/A
Calories
5
Ingredients
Ingredients
potatoes
1 kg (well-scrubbed and cut any large ones in half)
butter
100 g (divided as needed)
back bacon
140 g (sliced and finely chopped)
savoy cabbage
1/2 small (finely shredded)
double cream
150 ml (heated)
Instructions
1
Begin by placing the well-scrubbed potatoes in a large saucepan filled with cold water. Bring the water to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
2
While the potatoes cook, melt a quarter of the butter in a large frying pan over medium heat. Add the finely chopped back bacon and sauté for about 3 minutes, allowing it to become crispy.
3
Next, add half of the finely shredded savoy cabbage to the pan with the bacon. Cook for an additional 5 minutes, stirring occasionally, until the cabbage is softened but still vibrant. Remove from heat and set aside.
4
Once the potatoes are cooked, drain them in a colander and let them cool slightly. Peel the potatoes while they are still warm for easier handling.
5
In a large mixing bowl, mash the peeled potatoes using a potato masher or ricer until smooth. In a small saucepan, gently heat the remaining butter and double cream until it's just below boiling.
6
Gradually add the hot cream mixture into the mashed potatoes, stirring vigorously to combine until you achieve a creamy consistency.
7
Fold in the sautéed bacon and cabbage mixture and mix thoroughly to ensure even distribution.
8
Season with salt and freshly cracked black pepper to taste. Serve immediately, garnished with additional butter or chopped herbs if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Irish Colcannon with Bacon?
It is a creamy, indulgent Irish comfort dish that combines fluffy mashed potatoes, finely shredded savoy cabbage, and crispy back bacon in a base of double cream and butter.
What are the main ingredients in this colcannon recipe?
The primary ingredients include 1 kg of potatoes, 100g of butter, 140g of back bacon, half of a small savoy cabbage, and 150ml of double cream.
How should I prepare the potatoes for this recipe?
The potatoes should be well-scrubbed, with large ones cut in half, and then boiled in a saucepan of cold water until tender.
How long do the potatoes need to boil?
Bring the water to a boil and then reduce to a simmer, cooking the potatoes for 15-20 minutes until they are soft when pierced with a fork.
What kind of bacon is used in this colcannon?
The recipe calls for 140g of back bacon that has been sliced and finely chopped.
How do I cook the bacon?
Melt a quarter of the butter in a frying pan over medium heat and saute the finely chopped bacon for about 3 minutes until it becomes crispy.
What type of cabbage is best for Irish colcannon?
This recipe uses half of a small savoy cabbage, which should be finely shredded for the best texture.
How do I prepare the cabbage?
Add the finely shredded savoy cabbage to the pan with the crispy bacon and cook for 5 minutes until softened but still vibrant.
When should I peel the potatoes?
You should peel the potatoes after draining them while they are still warm, as this makes the handling and mashing process easier.
How do I achieve a smooth consistency for the potatoes?
Use a potato masher or ricer to mash the peeled potatoes in a large mixing bowl until no lumps remain.
How is the cream and butter mixture prepared?
Gently heat the remaining butter and the double cream in a small saucepan until the mixture is just below the boiling point.
How do I combine the cream and potatoes?
Gradually add the hot cream and butter mixture into the mashed potatoes, stirring vigorously until a creamy consistency is reached.
How are the cabbage and bacon incorporated?
Fold the sauteed bacon and softened cabbage mixture into the creamy mashed potatoes and mix thoroughly.
How should I season the colcannon?
Season the dish to your preference with salt and freshly cracked black pepper.
Can I serve this dish immediately?
Yes, for the best experience, serve immediately while hot, potentially garnished with extra butter or chopped herbs.
Is this colcannon suitable for St. Patrick's Day?
Absolutely, it is a traditional Irish dish that is perfect for festive menus and St. Patrick's Day celebrations.
What makes this specific colcannon recipe 'decadent'?
The high ratio of butter and the addition of double cream, combined with crispy bacon, creates a much richer flavor than standard recipes.
Is colcannon a side dish or a main course?
While traditionally a side dish, the richness of the bacon and cream makes it hearty enough to be enjoyed as a comfort food meal.
How many ingredients are in this recipe?
There are 5 main ingredients: potatoes, butter, back bacon, savoy cabbage, and double cream.
Can I use any type of potato?
While the recipe specifies 1 kg of potatoes, starchy varieties are generally best for mashing to achieve a fluffy texture.
Should the cream be hot when added to the potatoes?
Yes, heating the cream and butter together before adding them to the potatoes helps maintain the temperature and creates a smoother mash.
Can I add herbs to this dish?
Yes, garnish the finished colcannon with chopped herbs like parsley or chives for extra freshness.
What is the texture of savoy cabbage in this recipe?
The cabbage is cooked until softened but remains vibrant, providing a slight texture contrast to the creamy potatoes.
How much butter is used for sauteing?
One quarter of the total 100g of butter is used to saute the bacon and cabbage.
How much double cream is needed?
The recipe requires 150ml of double cream.
Is this a year-round dish?
Yes, despite its association with Irish holidays, its comforting nature makes it a great culinary delight for any season.
Why start the potatoes in cold water?
Starting in cold water ensures that the potatoes cook evenly from the outside to the center.
What is the total cooking time for the potatoes?
The potatoes usually take between 15 and 20 minutes to become tender once the water starts simmering.
Should I use a specific part of the cabbage?
Use half of a small savoy cabbage and ensure it is finely shredded so it mixes evenly into the dish.
What is the final step before serving?
The final step is to season with salt and pepper and mix thoroughly to ensure the bacon and cabbage are evenly distributed.