This recipe combines chunky mashed potatoes with cabbage, onion and salty bacon! Colcannon Potatoes are a traditional Irish side dish and perfect served with corned beef or glazed ham. Perfect for anytime you're craving comfort food!
❤️ Why you'll love this recipe
What is not to love? It's a mixture of chunky mashed potatoes and salty bacon. If you think the cabbage doesn't work, then you're wrong and you need to give this a try!
It's just that good! Colcannon potatoes are on our table often!
For the exact measurements, please refer to the recipe card at the bottom of this post.
- potatoes - russet potatoes are the best choice for this recipe. Yes you'll have to peel them but their super starchy texture makes a great mash.
- cabbage - use green cabbage. Nothing fancy here!
- bacon - I recommend thick cut smokey bacon. Oh my goodness, it makes the best bacon nibbles for this side dish.
- milk and butter - to add rich creaminess! Salt and pepper to season it just right!
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 and peel the potatoes, then dice. Boil the potatoes until tender, drain well and return the potatoes back to the pan.
- Mash the potatoes. Add the fried cabbage and onion. Add half of the bacon and mix again. Use just enough milk and butter to bring the mash together.
- Top with the remaining crispy bacon and butter.
🙋🏼♀️ Recipe 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.
I have read if you load it up with butter, then this dish freezes successfully. Having said that, I have no idea how much butter those folks used because I found after freezing the dish it becomes watery when thawed.
It's very similar, except while these potatoes are a chunky mash, champ is smooth, creamy potatoes seasoned with yummy spring onions. Delicious huh?
This dish doesn't freeze well, but great news - it will last three to five days in the refrigerator! On the last day I added an egg and a little flour to stiffen it up a bit. I fashioned the potato mixture into patties and fried them with butter. Delish!!!
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.
🥗 Serving Suggestions
This would be delicious with BBQ Tri Tip - super easy to make while your significant other is doing the grilling (hey... everyone contributes, right?!). Also delicious with slow cooker pork chops and gravy.
😋 Related Recipes
- Corned Beef and Cabbage Soup - savory and hearty meal packed with delicious vegetables and tender corned beef!
- Irish Lamb Stew - sweet succulent lamb in a rich, hearty broth.
- Dublin Coddle Recipe - think Irish beef stew with bacon, pork sausages, onions, and potatoes stewed in a thick brown gravy.
- Check out this for a TON of great recipes - for St. Patrick's Day. Drinks, appetizers, main dishes and more!
More Potato Recipes
When you make this please comment below and let me know what you think! I'd love it if you tag me on Instagram @bowl_me_over or #bowlmeover - so I can see your photos!
If you love this recipe please leave a ⭐⭐⭐⭐⭐ rating!
Colcannon Potatoes Recipe
- 6 cups potatoes peeled and diced
- 6 cups cabbage chopped
- ½ red onion rough chop
- 4 slices thick cut bacon
- ½ cup cream
- ¼ cup butter divided
- salt and pepper to taste - I used about ¾ tsp salt and ½ tsp pepper. The amount of salt you'll use will depend on how salty the bacon is.
- 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 it to the pan and fry. Season with a solid pinch of salt and pepper. Cook until carmalized and golden brown. Remove and set aside.
- Clean and peel the potatoes. Dice and add to the 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 fried 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 - enjoy!