Colcannon is the perfect dish for St. Patrick’s Day (or any other day you’re craving true comfort food)! Combining the flavors of sweet cabbage, fried onion, and creamy mashed potatoes create a traditional Irish dish that the whole family will love.
When we think of cabbage recipes we frequently think of cabbage rolls, coleslaw or even just simple fried cabbage with bacon! Colcannon is easy and delicious and I think it’ll become a frequent in your meal rotation too!
What Is Colcannon
Cabbage and potatoes! They go together perfectly. It’s just a perfect marriage of flavors, in fact, cabbage is perfect in pretty much any dish from haluski (cabbage and noodles) to soups and stews!
Colcannon is a traditional Irish dish consisting of cabbage and onion (or leeks) fried until tender and gently folded into rich and creamy mashed potatoes (I add a little bit of bacon too).
This can be made with kale in place of cabbage but I personally prefer the softer sweeter flavor of cabbage. Colcannon is traditionally topped with melted butter (and we all know that mashed potatoes and butter are a match made in heaven).
How To Make Colcannon
To make homemade colcannon:
- Cook the potatoes in boiling salted water until fork-tender. Meanwhile, crisp bacon.
- Soften onion and cabbage in the bacon drippings until tender.
- Mash the potatoes with cream and butter and fold in the cabbage and onions.
Top this tasty dish with lots of butter, a sprinkle of parsley and/or crisp bacon. Heavenly.
What To Do With Leftover Colcannon
Colcannon will keep up to 3 days in the fridge in a container or covered. To reheat it, place it on the stovetop with a little cream to keep the consistency of the mashed potatoes.
More Irish Favorites
- Lamb Stew (Irish Stew)
- Irish Soda Bread
- Irish Pub Style Potato Nachos
- Reuben Sandwich Sliders
- Corned Beef and Cabbage Slow Cooker Recipe (Video)
- Reuben Sliders
Colcannon (Cabbage and Potatoes)
- 3 pounds yellow or red potatoes peeled & quartered
- ½ cup cream
- ¼ cup butter
- 6 slices bacon
- 1 white onion diced
- ½ head of cabbage (approx. 6 cups)
- 3 tablespoons butter melted
- Bring a large pot of salted water to a boil. Cook potatoes 12-15 minutes or until fork tender.
- Meanwhile, cook bacon in a large pan until crisp. Set aside to cool, reserve drippings.
- Add 1 tablespoon of butter to the bacon drippings. Cook onion and cabbage over medium heat in drippings until onion is translucent and cabbage is tender.
- Mash potatoes adding cream and 1/4 cup butter as needed. Season with salt and pepper.
- Gently fold together mashed potatoes, cabbage & onions and chopped bacon. Top with additional melted butter if desired.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)