Colcannon is Ireland’s answer to the ultimate comfort food—a buttery, creamy mash of potatoes and cabbage with just the right amount of richness. Think of it as the rustic cousin to French pommes purée but with a Celtic charm all its own.
Pair it with a crusty slice of Irish Soda Bread to soak up every last bit of buttery goodness, or enjoy it alongside a Vesper, a crisp cocktail that adds a sophisticated twist to this humble dish.
What makes Colcannon truly special is its versatility. Swap in kale for cabbage, add crispy bacon for a smoky touch or stir in a hint of garlic for depth.
Flavor Bomb Alert!
- First Bite, Pure Comfort – The moment that buttery, creamy potato melds with tender cabbage, it’s like a warm Irish hug. Perfect for chilly evenings when you need a little extra coziness on your plate.
- Evolves with Every Bite – Add crispy bacon for a smoky twist, swap cabbage for kale, or stir in roasted garlic for depth. Colcannon isn’t just a recipe—it’s a canvas for creativity.
- Meal Prep Gold – This dish reheats beautifully, making it a dream for next-day lunches. Just warm it up and maybe even top it with a fried egg for an effortless upgrade.
- Comfort Food That’s Surprisingly Nutritious – Packed with fiber, vitamins, and good-for-you carbs, Colcannon proves that indulgent and nourishing can go hand in hand.
Colcannon Recipe
Colcannon is a traditional Irish dish made from creamy mashed potatoes mixed with sautéed cabbage, onions, and crispy bacon. Rich, hearty, and comforting, it’s the perfect side for any meal, especially on St. Patrick’s Day. A generous drizzle of melted butter makes it irresistible.
Equipment
- Large saucepan
- Sharp knife
- Cutting board
- Large skillet
- Mixing bowl
- Potato Masher
- Wooden spoon
- Paper towels
Ingredients
- 4 slices bacon
- 2½ lbs potatoes, peeled and cubed
- ¼ cup butter, melted
- ½ small head cabbage, chopped
- salt and pepper to taste
- 1 large onion, chopped
- ½ cup milk
Instructions
- Place the potatoes in a large saucepan, cover them with water, and bring to a boil.
- Cook for 15 to 20 minutes until tender, then drain.
- While the potatoes are cooking, fry the bacon in a skillet over medium-high heat, turning occasionally, until crisp, about 10 minutes.
- Transfer the bacon to paper towels to drain, then crumble and set aside, leaving the drippings in the skillet.
- Sauté the cabbage and onion in the reserved drippings over medium heat until soft and translucent, about 10 to 15 minutes.
- Covering the skillet can help speed up the cooking process.
- Remove from heat and mash the drained potatoes in a large bowl with milk, seasoning with salt and pepper to taste.
- Fold in the crumbled bacon, sautéed cabbage, and onion, mixing well.
- Transfer to a serving bowl, make a well in the center, and pour in melted butter.
- Serve hot.
Notes
- Yukon Gold or Russet potatoes work best for a fluffy, creamy texture.
- For extra flavor, add a clove of minced garlic while sautéing the cabbage and onions.
- A splash of heavy cream instead of milk makes the mash even richer.
- Try substituting kale for cabbage for a different but equally delicious twist.
| Nutrition | Value |
| Calories | 250kcal |
| Carbohydrates | 30g |
| Fibre | 5g |
| Fat | 13g |
| Protein | 6g |
| Cholesterol | 26g |
Variations To Help You Customise This Dish!
- Cheese Lover’s Colcannon– Stir in sharp cheddar, Parmesan, or Irish Dubliner cheese for a creamy, cheesy twist.
- Garlic And Herb Colcannon– Add roasted garlic or sautéed minced garlic to the mashed potatoes for extra depth.
- Vegan Colcannon– Replace butter with vegan butter or olive oil. Use plant-based milk or coconut cream instead of dairy.
- Kale Colcannon– Substitute kale for cabbage for a slightly earthier taste. Blanch the kale before sautéing for a softer texture.
- Meatier Colcannon– Use cooked ham or sausage instead of bacon for a heartier version. Stir in some shredded chicken or turkey for a protein-packed meal.
