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Creamy Colcannon with Crispy Bacon and Scallions

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A comforting and creamy mashed potato dish blended with crispy bacon and fresh scallions, perfect for cozy dinners and family gatherings.

Ingredients

Scale
  • 2 pounds Yukon Gold or Russet potatoes, peeled and cut into chunks
  • 4 cups finely shredded green cabbage (about 200g)
  • 6 slices thick-cut bacon, chopped
  • 4 large scallions, thinly sliced
  • 4 tablespoons unsalted butter, softened
  • ½ cup heavy cream, warmed
  • ⅓ cup milk, warmed
  • Salt to taste
  • Freshly ground black pepper to taste
  • Optional: pinch of nutmeg or smoked paprika

Instructions

  1. Peel and cut the potatoes into roughly 2-inch chunks. Rinse and finely shred the cabbage. (10 minutes)
  2. Place potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil, then cook for 10 minutes. Add shredded cabbage on top (do not stir) and cook together for another 8-10 minutes until potatoes are fork-tender and cabbage is softened but still vibrant. Drain well. (20 minutes)
  3. While potatoes and cabbage cook, heat a skillet over medium heat. Add chopped bacon and cook until crispy, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels. Leave some bacon fat in the pan.
  4. Add sliced scallions to the bacon fat in the skillet and sauté for 1-2 minutes until fragrant but not browned. Remove from heat.
  5. Return drained potatoes and cabbage to the pot or a large bowl. Add softened butter, warmed cream, and milk. Mash with a potato masher until creamy but still with a little texture—do not over-mash. Season with salt and pepper to taste. (5-7 minutes)
  6. Gently fold in the crispy bacon and sautéed scallions, reserving a small handful for garnish if desired.
  7. Taste and adjust seasoning. Optionally sprinkle a pinch of nutmeg or smoked paprika for extra warmth. Serve immediately for best texture and flavor. (2 minutes)

Notes

Warm the cream and milk before adding to the potatoes to keep the mixture silky and smooth. Avoid over-mashing to prevent a gummy texture. Save some bacon bits for garnish. If cabbage tastes strong, rinse before cooking. Leftovers can be stored in the refrigerator for up to 3 days and reheated gently with a splash of milk or cream.

Nutrition

Keywords: colcannon, mashed potatoes, bacon, scallions, comfort food, creamy, easy recipe, cabbage

Find it online: https://tastypierecipes.com/creamy-colcannon-with-crispy-bacon-and-scallions-easy-recipe-for-comfort-food-fans/