THIS POST MAY CONTAIN AFFILIATE LINKS. PLEASE SEE MY FULL DISCLOSURE POLICY FOR DETAILS. AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.
Jump to Recipe Print Recipe
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.
Irish Colcannon (Potatoes and Cabbage Mash)
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. It is one of my favorites, and I love serving it with baked ham,Corned Beef, andTurkey Meatloaf. This tasty side dish comes together quickly and easily without 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 with Irish soda bread, Irish stew, and Irish nachos. Whatever you decide to do, these potatoes should be a part of your celebration. They are so amazing they will become a part of your regular meal rotation.
Colcannon Ingredients
Potatoes – russet potatoes and Yukon Gold potatoes
Butter – unsalted or salted
Heavy cream – or whole milk
Onion – sweet yellow
Green Cabbage
Bacon – crispy cooked
Salt and black – pepper to taste
What is Colcannon?
So inquiring minds want to know. What is this Irish potato recipe? Colcannon is a traditional Irish dish of mashed potatoes with cabbage or kale. It’s 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, then you can master this recipe.
How do you make Colcannon?
Oh my goodness, you won’t believe how incredibly easy this 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 salt and freshly ground black pepper. The recipe is so simple, and you won’t believe how marvelous it tastes!
Recipe 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 the recipe’s tradition, stick with green cabbage.
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 or two ofleeks, green onions (scallions),or chives to the potatomixture for even more flavor.
Storage and Reheat
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.
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.
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!
This traditional Irish Colcannon side dish is made with creamy mashed potatoes, swirled with fried cabbage, onions, and crisp bacon, and seasoned with salt and pepper. It's the perfect addition to any comfort food meal.
3large russet potatoes peeled and cut into large chunks
3large Yukon Gold potatoes peeled and chunked
7tablespoonsunsalted butter
1/2cupheavy cream or whole milk
1medium onion chopped
1/2head green cabbage chopped
6slicescrispy 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
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 it 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 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.
Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist and any nutritional information shared on this site should be used as a general guideline.
Introduction: My name is Francesca Jacobs Ret, I am a innocent, super, beautiful, charming, lucky, gentle, clever person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
