Traditional Irish Colcannon is a delectable combination of creamy mashed potatoes and pan fried cabbage lightly seasoned with salt and pepper. It is truly a match made in heaven and a must try for those who have not experienced this tasty dish.
It is one of my personal favorites and I love to serve it with Pan Fried Chicken, Corned Beef, and Turkey Meatloaf. This tasty side dish comes together quickly and easily with no complicated techniques or ingredients.
We are just a few weeks away from the big St. Patrick’s day celebrations. Perhaps you are cooking a big Irish feast. Whatever you decide to do these potatoes should be a part of your celebration. As a matter of fact they are so amazing they are sure to become a part of your regular meal rotation.
What is Colcannon?
So inquiring minds want to know. Colcannon is simply a traditional Irish dish of mashed potatoes with cabbage or kale. So easy to make yet so darn delicious. Even the novice cook can successfully make this dish with confidence. If you can mash potatoes and fry cabbage than you can master this recipe.
How do you make Colcannon?
Oh my goodness you won’t believe how incredibly easy this really is. Basically you are making buttery creamy mashed potatoes and adding pan fried cabbage with a little bit of pan fried onion and crisp bacon. It is lightly seasoned with just salt and pepper. So simple and you won’t believe how marvelous it tastes!
Recipe notes and helpful tips
- I use a mixture of Russet and Yukon Gold potatoes for this recipe but you can use one or the other if desired.
- For aesthetic purposes and for the tradition of the recipe stick with green cabbage.
- Are you always pushed for time? Then cook the bacon up to 3 days in advance and store in a sealed zipper bag in the fridge. The potatoes can be peeled and soaked in cold water up to 4 hours in advance of boiling them.
- If cooking the bacon at the same time whether it be in the oven or in 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.
- This delectable dish reheats very well in the microwave at a reduced power.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- You can 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 get it back to its original texture and consistency.
So my food loving friends don’t let another week pass by without trying this Traditional Irish Colcannon Potatoes and Cabbage. It is delicious, easy and dependable every time. You will be so happy that you tried this amazing recipe!
More delicious potato recipes you will love!
- Grilled Potatoes
- Air Fryer Baked Potatoes
- Easy Fondant Potatoes
- Duchess Potatoes
- Twice Baked Potatoes
- Funeral Potatoes
This post was originally published February 8, 2018 and was republished January 25, 2021 with new content.
PrintTraditional Irish Colcannon Potatoes and Cabbage
This traditional Irish Colcannon side dish is made with creamy mashed potatoes, swirled with fried cabbage, onions, crisp bacon and simply seasoned with salt and pepper. It’s the perfect addition to any comfort food meal.
- Prep Time: 10
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 10 servings 1x
- Category: Side
- Method: Stove Top
- Cuisine: Irish
Ingredients
- 3 large russet potatoes peeled and chunked
- 3 large Yukon Gold potatoes peeled and chunked
- 7 tablespoons butter
- 1/2 cup heavy cream
- 1 medium onion chopped
- 1/2 head green cabbage chopped
- 6 slices crispy cooked bacon coarsely chopped
- salt and pepper to taste
Instructions
- Place potatoes in a large saucepan with enough lightly salted water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender. Drain well making sure to remove excess water. Add 4 tablespoons butter and cream. Cover 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 and gently stir in the cabbage mixture and half of the chopped bacon. Season with salt and pepper to taste. Top with remaining chopped bacon. Cut the remaining tablespoon of butter into pats. Make small well in top and add remaining butter.
Notes
- I use a mixture of Russet and Yukon Gold potatoes for this recipe but you can use one or the other if desired.
- For aesthetic purposes and for the tradition of the recipe stick with green cabbage.
- Are you always pushed for time? Then cook the bacon up to 3 days in advance and store in a sealed zipper bag in the fridge. The potatoes can be peeled and soaked in cold water up to 4 hours in advance of boiling them.
- If cooking the bacon at the same time whether it be in the oven or in 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.
- This delectable dish reheats very well in the microwave at a reduced power.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- You can 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 get it back to its original texture and consistency.
Keywords: cabbage and potatoes, fried cabbage and potatoes, Irish mashed potatoes, what is colcannon
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