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Irish Colcannon with Bacon

Irish Concannon on a white plate topped with fried bacon and a poached egg.
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Sometimes we fancy simple home-cooked comfort food. For us, there is nothing better than a cheap and cheerful Irish Colcannon with bacon and a soft-set egg. This meal offers great flavours and a variety of textures to please anyone!

This recipe started with a summer barbeque. We had a lovely smoky, grilled feast in the garden with all the traditional sides including potato salad and a Cabbage Slaw. At the end of it, we had some new potatoes and some sweetheart cabbage left to use. And that’s how our version of Colcannon was born!

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What is Colcannon?

Colcannon is a traditional Irish dish, typically made with mashed potatoes and either cabbage or kale. Irish Colcannon is normally served with either ham or sausages and sometimes a fried egg. The name of the dish was first recorded in history by a Welsh traveller William Bulkeley. Spookily, he first had this dish on a Halloween night in Dublin… So if you are making this Irish Bacon Colcannon for Halloween, why not drizzle it all with some spicy chilli sauce for the spooky effect!

Tips and Tricks

Best Cabbage to Use

It is a straightforward recipe with everyday ingredients and simple methods. To start, just boil some potatoes. Shred and boil the cabbage. Almost any cabbage will do: we tried it with white, green, savoy and sweetheart cabbage and they all taste great in this recipe. We opted for sweetheart cabbage on this occasion!

Sweetheart cabbage being thinly sliced with a chunky knife.

Cooking the Cabbage

If there is one mistake I would try to avoid is overcooking your cabbage. We love a bit of cabbage crunch in our colcannon, so you may want to adjust the cooking time depending on the size of your cabbage shreds and the type of cabbage you’re using. We find that sweetheart and savoy cabbages take less time than white or green cabbage.

Type of Bacon

You can use either streaky or back bacon rashers for this recipe. Just make sure it is crispy. Adding oil to the pan may not make it any healthier but really helps with the crispiness and browning.

Poaching an Egg

Once you’ve mixed all the colcannon ingredients together, and your bacon is nice and crispy, all you need to do is poach yourself a perfect egg. If you’ve not done this before, here’s a guide on how to have a lovely round soft-set poached egg that will have an oozing yolk when you cut into it: How to Poach a Perfect Egg?

Two eggs poaching in a pan with hot water.

And here you have the modern colcannon with bacon topped with a runny poached egg! Enjoy it anytime you have some leftover cabbage. These Irish potatoes and cabbage can be easily halved or doubled, just make sure to poach eggs in separate pans if poaching more than 4.

What To Serve With Colcannon?

We designed this Colcannon recipe with Bacon as the main dish, which is equally delicious and filling. However, if you are feeding a hungry crown, why not make a couple of delicious and healthy side dishes to go with it. We would recommend the following:

Other Bacon Recipes

If you like salty smoky bacon, we don’t blame you. For other delicious ideas for recipes using bacon, have a look at some of our all-time favourites below:

Irish Concannon on a white plate topped with fried bacon and a poached egg.

Irish Colcannon with Bacon

Filling Irish potatoes and cabbage with a twist! True comfort food with the addition of crispy bacon and an elegant poached egg will please everyone in the family! And it is extremely cheap to make as well…
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Lunch, Main Course
Cuisine Irish
Servings 4 people
Calories 310 kcal

Ingredients
 
 

  • 750 g new potatoes halved
  • 400 g cabbage (white or sweetheart) trimmed and finely shredded
  • 6 spring onions
  • 10-12 rashers bacon (smoked or unsmoked)
  • 25 g butter
  • 2 tbsp wholegrain mustard
  • 4 eggs
  • oil vegetable, rapeseed or sunflower
  • vinegar

Instructions
 

  • Boil your potatoes for 15-20 minutes or until tender.
  • Whilst potatoes are cooking, put your shredded cabbage in another large pan, pour boiling water over the cabbage and cook for about 5 minutes, until just tender.
  • Heat a tbsp of oil and fry eight rashers of bacon until crispy. Set aside. Then cut up the remaining two rashers into small pieces and fry for 3-4 minutes until slightly coloured.
  • Add the cabbage and spring onions to the frying pan with the bacon and heat through, stirring.
  • Drain the potatoes, add butter and season, then crush roughly with a masher. Stir the cabbage, bacon and spring onions (reserve some for decoration) into the crushed potatoes. Stir in the mustard. Cover with a lid and keep warm over a very low heat. This is your colcannon.
  • To poach the eggs, crack the eggs into the gently simmering water with a splash of vinegar and poach for 3 mins. For instructions on how to poach a perfect egg, see the notes below.
  • Spoon the colcannon onto four plates or bowls. Arrange the crispy bacon on top (2-3 rashers per portion).
  • Take the eggs out from the water with a slotted spoon and place on top. Season with black pepper and some spring onion.

Notes

Here’s an article on How to poach an egg?

Nutrition

Calories: 310kcalCarbohydrates: 41gProtein: 11gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 179mgSodium: 221mgPotassium: 1083mgFiber: 7gSugar: 5gVitamin A: 680IUVitamin C: 77mgCalcium: 106mgIron: 3mg
Keyword Colcannon Recipe With Bacon, Colcannon with Bacon, Irish Colcannon, Irish Colcannon Recipe, Irish Potatoes and Cabbage
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