Traditional Irish Colcannon is a delectable combination of creamy mashed potatoes and pan-fried cabbage lightly seasoned with salt and black pepper. It is truly a match made in heaven and a must-try for those who have not experienced this tasty dish.
Indulge in this hearty Irish dish featuring creamy mashed potatoes, savoy cabbage, and crispy bacon. Follow our step-by-step recipe for a delicious colcannon that will surely be a crowd-pleaser.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Potatoes: I use a mixture of Russet and Yukon Gold potatoes for this recipe, but you can use one or the other if desired.
- Butter: unsalted or salted. If using salted butter, reduce the amount of added salt.
- Heavy cream: half and half or whole milk
- Onion: sweet yellow or Vidalia onions
- Green Cabbage: For aesthetic purposes and the recipe’s tradition, stick with green cabbage.
How To Make Colcannon
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
Oh my goodness, you won’t believe how incredibly easy this recipe is. You make buttery, creamy mashed potatoes and add pan-fried cabbage, a little pan-fried onion, and crisp bacon. The dish is lightly seasoned with salt and freshly ground black pepper. It’s so simple, and you won’t believe how marvelous it tastes!
Preparation Tips and Storage
- If you are always pressed for time, you can cook the bacon up to 3 days in advance and store it in a sealed zipper bag in the fridge. The potatoes can be peeled and soaked in cold water for up to four hours before boiling.
- If you are cooking the bacon simultaneously in the oven or the skillet, reserve 2 tablespoons of the bacon fat and use it instead of 2 tablespoons of butter for pan-frying the cabbage and onion.
- Add a sprinkle of leeks, green onions, or chives to the potato mixture for even more flavor.
- Store leftovers in an airtight container in the refrigerator for up to three days. This delectable dish reheats well in the microwave at reduced power or on the stovetop over low heat.
Serving Suggestions
It is one of my favorites, and I love serving it with baked ham, slow cooker corned beef, and turkey meatloaf. This tasty side dish comes together quickly and easily without complicated techniques or ingredients.
Perhaps you are cooking a big Irish feast with Irish soda bread, Irish stew, and Irish nachos. Whatever you decide to do, these potatoes should be part of your celebration. They are so amazing that they will become part of your regular meal rotation.
Frequently Asked Questions
Colcannon is a traditional Irish dish of mashed potatoes with cabbage or kale. It’s so easy to make yet so delicious. Even the novice cook can confidently make this dish. If you can mash potatoes and fry cabbage, then you can master this recipe.
Freeze these potatoes in a heavy-duty freezer bag for up to 3 months. Defrost overnight in the refrigerator. Because of the high moisture content in both potatoes and cabbage, you may need to rework the mash with some butter, sour cream, or cream cheese to return to its original texture and consistency.
More Potato Recipes
Irish Colcannon Recipe
Ingredients
- 3 large russet potatoes peeled and cut into large chunks
- 3 large Yukon Gold potatoes peeled and chunked
- 7 tablespoons unsalted butter
- ½ cup heavy cream or whole milk
- 1 medium onion chopped
- ½ head green cabbage chopped
- 6 slices crispy cooked bacon coarsely chopped
- kosher salt and fresh ground black pepper
Instructions
- Place potatoes in a large saucepan with enough lightly salted water to cover. Bring to a boil over medium-high heat. Reduce the heat and simmer for 15 to 20 minutes or until fork tender. Drain well, making sure to remove excess water. Add 4 tablespoons butter and cream. Cover the pot and let the butter melt.
- Meanwhile, melt 2 tablespoons of butter in a large skillet over medium heat. Add the onion and cook until tender. Add cabbage and cook until tender and lightly browned on the edges: approximately 7-8 minutes.
- Mash potatoes with a potato masher and gently stir in the cabbage mixture and half of the chopped bacon. Season with kosher salt and fresh ground black pepper to taste. Top with the remaining chopped bacon. Transfer to a serving bowl. Cut the remaining tablespoon of butter into pats. Make a small well on top and add the remaining butter.
Notes
- Are you always pushed for time? Then cook the bacon up to 3 days in advance and store it in a sealed zipper bag in the fridge. The potatoes can be peeled and soaked in cold water for up to 4 hours before they are boiled.
- If cooking the bacon simultaneously, whether in the oven or the skillet. Reserve 2 tablespoons of the bacon fat and use it in place of 2 tablespoons of butter for pan-frying the cabbage and onion.
- Add a sprinkle of leeks, green onions, or chives to the potato mixture for even more flavor.
Nutrition
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oldmanriver57
So simple and soooooooooooooooooo good. We used Napa cabbage and green onions including green tops, perfect pairing with corned beef brisket
Beth Pierce
Thanks! I am so glad that you liked the colcannon! It is one of my favorite recipes.
Jennie
I love this recipe. It is one of my favorites. It is delicious with grilled polska kielbasa!
Jennie
I love to try your recipes! This one is so healthy and delicious! You are going to love it!