This Cabbage, Bacon, and Mashed Potato Casserole is a comforting Irish classic! Creamy, chunky mashed potatoes are blended with tender cabbage, caramelized onions, and crispy bacon for a dish that's hearty, flavorful, and downright delicious.
Whether you're making it as a side for corned beef or enjoying it as a main dish, this colcannon-inspired casserole is pure comfort food!
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Why you'll love this recipe
This recipe is a game-changer for mashed potato lovers! Here’s why you’ll love it:
- ✅ Creamy mashed potatoes with a hearty, chunky texture.
- ✅ Crispy bacon adds smoky, savory goodness.
- ✅ Caramelized cabbage and onions bring unexpected sweetness.
- ✅ A traditional Irish favorite that’s simple and satisfying!!!
Cabbage Bacon and Mashed Potato Casserole Ingredients
For the exact measurements, please refer to the printable recipe card at the bottom of this post.
- 🥔 Russet potatoes – Ideal for fluffy, starchy mashed potatoes. Peel for best texture.
- 🧅 Red or yellow onions – Caramelize beautifully with the cabbage.
- 🥬 Green cabbage – Adds a slight sweetness and hearty texture.
- 🥓 Thick-cut bacon – Smoky, salty, and crisp.
- 🥛 Milk & butter – The secret to rich, creamy mashed potatoes.
- 🧂 Salt & pepper – Simple seasoning to enhance the flavors.
Step-by-step instructions
This is an overview of the instructions. For the complete directions just scroll down to the bottom!
- Slice the bacon into thin strips, fry until crispy, remove and drain.
- Dice the cabbage and onion. Season with salt and pepper, fry until caramelized and golden brown. Remove and set aside.
- Wash, peel then dice the potatoes. Boil the potatoes in a large pot of salt water. Drain well and return the potatoes back to the pan and mash.
- Add the fried cabbage and onion. Add half of the reserved bacon and mix again. Use just enough milk and melted butter to bring the mash together.
- Top with the remaining crispy bacon pieces and butter.
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Frequently asked questions (FAQ’s)
Colcannon is a traditional Irish dish made from potatoes, cabbage or kale, leek or scallion and cream. Depending on the region in Ireland, it may also include ham or Irish bacon.
Unfortunately, freezing colcannon isn’t recommended—it turns watery when thawed. Instead, store leftovers in the fridge for up to 5 days.
If using russet potatoes, yes—peeling is best for a smooth mash. If using Yukon gold or red potatoes, you can leave the skins on for a more rustic texture.
Deb's top tips
Leftover mashed potatoes? Don’t toss them! Mix in an egg and a little flour, shape into patties, and pan-fry in butter for crispy potato cakes—an irresistible next-day treat!
- Be sure to warm the milk and butter mixture. Adding cold milk and butter to hot potatoes will make them gluey or sticky.
- Over mashing will also make the potatoes heavy and gluey.
Variations and substitutions
- Swap Yukon gold potatoes for a buttery texture.
- Use kale instead of cabbage for a more traditional Irish variation.
- Try Irish bacon (rashers) instead of regular bacon.
- Add cheese (cheddar or Parmesan) for a richer casserole.
Storage
Refrigerate - This dish doesn't freeze well, but great news - it will last three to five days in the refrigerator!
Reheat - The best way to reheat the casserole is to preheat the oven to 400 degrees. Place the casserole dish covered with foil in the oven for about 20 minutes or until completely heated through.
Related recipes
If you love comforting potato recipes, don't miss my Cheesy Hashbrown Casserole or creamy Potato Soup—both easy and delicious!
- Air Fryer Baked Potatoes - fluffy tender meat every time!
- Breakfast Potatoes
- Air Fryer Twice Baked Potatoes - bacon + potatoes = delicious!
- Or Smashed Potatoes - YUM and
What to serve with colcannon
This dish is a dream alongside Corned Beef and Cabbage, Glazed Ham, or BBQ Ribs. Pair it with Irish Soda Bread to soak up all that buttery goodness!
I’d love to hear how this recipe turned out for you! Leave a comment below and let me know if you made any fun variations. Don’t forget to tag me on Instagram so I can see your delicious creations!
Colcannon with Bacon Recipe
Ingredients
- 6 cups potatoes peeled and diced
- 6 cups cabbage chopped
- ½ red onion rough chop
- 4 slices thick cut bacon
- ½ cup heavy cream
- ¼ cup butter divided
- salt and pepper to taste - I used about ¾ teaspoon salt and ½ teaspoon pepper. The amount of salt you'll use will depend on how salty the bacon is.
Instructions
- Slice the bacon into lardons and fry until crispy. Remove from the pan and place it on a paper towel, to drain set aside.
- Dice the cabbage and onion. Add the cabbage and chopped onion to the pan and fry with the bacon drippings. Season with a solid pinch of salt and pepper. Cook until caramelized and golden brown. Remove and set aside.
- Clean and peel the potatoes. Dice and place potatoes in pan, season with water and add a pinch of salt. Bring to a boil and cook until tender. Drain well and return the potatoes back to the pan.
- Warm the butter and milk in a small pan on the stove. Don't allow it to boil! Just warm it enough to melt the butter and warm the milk.
- Give the potatoes a good mash. Add the half of the bacon, all of the sautéed cabbage and onions, mix again. Use just enough warm milk and butter to bring the mash together.
- Top with the remaining crispy bacon and a tablespoon of butter. Thinly sliced green onions would be a lovely garnish - enjoy!
Lois says
This sure does look good. Will be making it ASAP. Thank you
Kathleen says
Debra, you did it again! I think there is more Irish in you than that DNA test lets on! Wow, I cannot wait to make these and I am pretty sure it will be our main dish!
Bowl Me Over says
Oh my gosh Kathleen, you'll love this dish! So hearty and delicious and filled with so much flavor - enjoy, I know you will!