Colcannon with Brown Butter & Bacon
Prep time
Cook time
Total time
Colcannon made richer and more flavorful with the addition of brown butter and bacon. Perfect for St. Patrick's Day.
Recipe type: Side Dish
Cuisine: Irish
Yield: 4 servings
  • 2 - 3 pounds of potatoes (Yukon Gold or Russet)
  • 2 cups chopped cabbage or kale
  • 1 cup milk, scalded (*see notes)
  • ½ cup (1 stick) butter
  • 4 strips cooked bacon, crumbled
  • 4 green onions, chopped
  • Salt & Pepper
  1. Scrub or peel potatoes, cut into large chunks. Place in a big pot and add enough cold water to cover. (You can flavor the boiling water, if you like, with either chicken bouillon or salt. This is optional.)
  2. Boil until potatoes are tender, about 20 minutes.
  3. Drain potatoes and return to the pot. Mash either with a potato masher or potato ricer. Set aside and keep warm.
  4. Start browning the butter. Cut butter into chunks, place in a small saucepan (preferably with light-colored bottom so you can see the browning stages).
  5. Cook butter on medium heat. It will start to foam as it melts. Swirl the pan every now and then or use a spatula to stir.
  6. Continue cooking until butter turns light brown. Remove from heat and set aside. It will continue to darken. Don't wait until it's dark brown to stop cooking; you may end up with burnt butter.
  7. Use about 2 tablespoons of the butter to sauté the cabbage/kale and green onions until vegetables are soft.
  8. Mix vegetables into mashed potatoes. Add scalded milk and more brown butter (reserving some for drizzling before serving). Stir to mix evenly. Add salt and pepper.
  9. Before serving, add bacon and more brown butter.
*The amount of milk can be adjusted as per your preference. If you like a looser consistency, you can add more.
Recipe by Fiesta Friday at