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Creamy Colcannon with Crispy Bacon and Scallions

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A comforting and easy-to-make dish combining creamy mashed potatoes, tender cabbage, crispy bacon, and fresh scallions. Perfect as a cozy side or quick dinner.

Ingredients

Scale
  • 2 pounds Yukon Gold or Russet potatoes, peeled and cut into chunks
  • 4 cups green cabbage, thinly sliced
  • 6 ounces thick-cut bacon, diced
  • 3–4 scallions, thinly sliced
  • 4 tablespoons unsalted butter, divided
  • ½ cup whole milk or heavy cream
  • Salt and pepper to taste
  • Optional: pinch of nutmeg or white pepper

Instructions

  1. Peel and cut the potatoes into roughly 1.5-inch chunks. Thinly slice the cabbage and scallions, and dice the bacon into bite-sized pieces. Set aside.
  2. Place potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over high heat. After about 10 minutes, add the sliced cabbage to the pot and continue boiling until the potatoes are fork-tender and cabbage is soft, about 8-10 more minutes.
  3. Carefully drain the potatoes and cabbage in a colander. Let them sit for a minute to steam off excess moisture.
  4. While the potatoes and cabbage cook, heat a large skillet over medium heat. Add diced bacon and cook until crisp, about 6-8 minutes, stirring occasionally. Use a slotted spoon to transfer bacon to a paper towel-lined plate. Drain most bacon fat, leaving about 1 tablespoon in the pan. Add scallions to the skillet and sauté for 1-2 minutes until softened but still vibrant. Remove from heat.
  5. Return the drained potatoes and cabbage to the pot or a large bowl. Add 2 tablespoons of butter and the milk or cream. Mash until smooth and creamy, leaving a little texture if desired. Season generously with salt and pepper, and add a pinch of nutmeg or white pepper if using.
  6. Fold the crispy bacon and sautéed scallions gently into the mashed mixture. Save a few scallions and bacon bits for garnish if desired.
  7. Taste and adjust seasoning. Add remaining butter on top for a glossy finish if desired. Serve immediately while warm and creamy.

Notes

Do not overboil potatoes to avoid gluey texture. Drain cabbage well to prevent watery mash. Start bacon in a cold pan and cook slowly for crispiness. Use room temperature butter and milk for silkier mash. Season in layers for best flavor. Let mash rest briefly off heat to meld flavors. For chunkier texture, mash less aggressively.

Nutrition

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

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