Colcannon Recipe - How to Make Irish Mashed Potatoes with Cabbage and Bacon (2024)

30 minutes mins

| 3 Comments |

4.50 from 8 votes

Jump to Recipe | Updated: | by Nora

Looking for an easy, hearty recipe for St. Patrick’s Day? Why not try Colcannon – creamy mashed potatoes with bacon and cabbage!

Colcannon Recipe - How to Make Irish Mashed Potatoes with Cabbage and Bacon (1)

If there’s one thing I absolutely love… It’s potatoes! Maybe it’s because I grew up on a farm, ha!, but I just cannot resist a good potato dish.

Colcannon is a classic Irish recipe – perfect for St. Patrick’s Day! It combines creamy mashed potatoes with cabbage (or kale!), spring onions and BACON for the perfectly hearty dish. It’s actually so hearty we often have it as a simple dinner by itself (or with a fried egg), but it goes really well with anything gravy-laden, too.

Colcannon Recipe - How to Make Irish Mashed Potatoes with Cabbage and Bacon (2)

Best of all? It’s incredibly simple to make with everyday ingredients!

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

Colcannon Recipe - How to Make Irish Mashed Potatoes with Cabbage and Bacon (3)

Ingredient notes

  • Potatoes: Please use starchy/floury potatoes for this recipe, NOT waxy ones. (Russet potatoes would be the perfect choice for the US, King Edward for the UK.)
  • Bacon: I used diced bacon that was pretty thick cut. If you’re using thin-cut bacon you chop up, the result will be a little different, but it works just fine! Many traditional recipes call for back bacon, but I used regular bacon because, well… I like the taste of it better here.
  • Cabbage: Savoy cabbage would be best here, use kale if you don’t have any Savoy available. White cabbage may be used if neither kale nor Savoy cabbage are available.
  • Milk: Feel free to use cream in place of the milk for extra decadence!

How to make Colcannon

1. Cook the potatoes… However you like! Boiled, steamed, in your instant pot. Just use a pot that’s large enough to mash them with the greens later.

2. Brown the bacon in butter, then

3. add the cabbage (Savoy cabbage is best, but regular cabbage or kale can be substituted) and cook for 5 minutes. Add the spring onion and cook a bit more.

Colcannon Recipe - How to Make Irish Mashed Potatoes with Cabbage and Bacon (4)

4. Add the cabbage/bacon mix to the cooked and drained potatoes. Add some milk, butter, seasoning…

5. And mash until creamy.

6. Serve with a pat of extra butter in the middle… Done!

Colcannon Recipe - How to Make Irish Mashed Potatoes with Cabbage and Bacon (5)

Recipe tips

  • Do not overcook the potatoes, and make sure to drain them very well. Else the mash will come out gloopy.
  • Cook the cabbage well enough in the skillet, otherwise the dish will be difficult to come together.
  • To me, Colcannon tastes best when eaten right away. I don’t really enjoy the taste of cooled down cabbage, so I serve it steaming hot.
  • Leftovers reheat great as Mashed Potato Pancakes!

Serving ideas

Colcannon Recipe - How to Make Irish Mashed Potatoes with Cabbage and Bacon (6)

I guess traditionally you’d put ANOTHER pat of butter in the middle to serve this, but truthfully… I only do that for the pretty photos ?

We love this most in place of regular mash when we make bangers and mash… Yeah, talk about decadent. But it’s also great all fall/winter long with something like homemade Salisbury Steak, Beef Tips or Mushroom Gravy ❤️

Watch the recipe video

PSIf you try this recipe, please leavea review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along onPinterest,FacebookorInstagram.

Printable recipe

Printable Recipe Card

Colcannon Recipe - How to Make Irish Mashed Potatoes with Cabbage and Bacon (7)

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Colcannon

An easy Irish recipe for St. Patrick's Day: Colcannon – creamy mashed potatoes with cabbage and bacon!

Recipe by Nora from Savory Nothings

made it? tap the stars to add your rating!

4.50 from 8 votes

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Recipe details

Prep 15 minutes mins

Cook 15 minutes mins

Total 30 minutes mins

Servings 6 servings

Difficulty Easy

Ingredients

  • 2 lbs russet potatoes peeled and cut into chunks
  • 1 tablespoon butter plus more for mashing and serving
  • 3 oz chopped bacon
  • 1 small cabbage cored and sliced (Savoy cabbage is best; use kale if not available; white cabbage may be used if neither kale nor Savoy cabbage are available)
  • 3 spring onions sliced
  • cup whole milk OR cream for extra decadence
  • salt & pepper to taste

Instructions

  • Potatoes: Cook potatoes until fork-tender. Drain well.

  • Bacon/cabbage: While potatoes are cooking, melt butter in wide skillet over medium heat. Add bacon and cook until browned. Add cabbage and cook until wilted, about 5 minutes. Stir in spring onions and cook for another 3-4 minutes.

  • Mash: Add cabbage/bacon mix to cooked and drained potatoes. Add milk, a pat of butter, salt and pepper and mash until creamy. Serve immediately.

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Notes

Ingredient notes

  • Potatoes: Please use starchy/floury potatoes for this recipe, NOT waxy ones. (Russet potatoes would be the perfect choice for the US, King Edward for the UK.)
  • Bacon: I used diced bacon that was pretty thick cut. If you’re using thin-cut bacon you chop up, the result will be a little different, but it works just fine! Many traditional recipes call for back bacon, but I used regular bacon because, well… I like the taste of it better here.
  • Cabbage: Savoy cabbage would be best here, use kale if you don’t have any Savoy available. White cabbage may be used if neither kale nor Savoy cabbage are available.
  • Milk: Feel free to use cream in place of the milk for extra decadence!

Recipe tips

  • Do not overcook the potatoes, and make sure to drain them very well. Else the mash will come out gloopy.
  • Cook the cabbage well enough in the skillet, otherwise the dish will be difficult to come together.
  • To me, Colcannon tastes best when eaten right away. I don’t really enjoy the taste of cooled down cabbage, so I serve it steaming hot.
  • Leftovers reheat great as Mashed Potato Pancakes!

Nutrition

Serving: 1servingCalories: 234kcalCarbohydrates: 34gProtein: 8gFat: 9gSaturated Fat: 4gTrans Fat: 1gCholesterol: 17mgSodium: 152mgPotassium: 886mgFiber: 4gSugar: 4gVitamin A: 925IUVitamin C: 33mgCalcium: 82mgIron: 2mg

Nutrition is an estimate.

More recipe information

Course: Side Dish

Cuisine: Irish

Recipe first published on 03/02/2020. Updated with better text on 03/05/2021.

More St. Patrick’s Day recipes

  • Boxty: Irish Potato Pancakes
  • Irish Soda Bread with Raisins
  • Slow Cooker Irish Beef Stew
  • Homemade Shepherd’s Pie

Colcannon Recipe - How to Make Irish Mashed Potatoes with Cabbage and Bacon (12)
About Nora
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me! Learn more.

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Comments

  1. Catherine OHagan says

    Colcannon Recipe - How to Make Irish Mashed Potatoes with Cabbage and Bacon (15)
    I am so thrilled and happy to find a traditional recipe for Colcannonmy mom used to make it often for us. I have made it a time or two as I love it so much reminds me of home. I found another treasured recipe sofa bread with raisins or plain love both. So thank you very much. I made your Chilli recipe yesterday and tomorrow I’m ready to make your Shepherds pie. I have loved the recipes of yours that I have tried so far they are delicious.$

    Reply

  2. Laura A. Gray says

    I absolutely ❤️ love, love, love potatoes ?! Also, I totally love ❤️ cabbage as well! I like bacon ?, but rarely eat it. However, this recipe looks amazing ? and I must get all the ingredients and make this meal for my family, with the beef stroganoff! OMG!

    Reply

    • Nora says

      Oh, what a great idea to pair it with Stroganoff!

      Reply

Colcannon Recipe - How to Make Irish Mashed Potatoes with Cabbage and Bacon (2024)

FAQs

What is the Irish dish made from mashed potatoes and cabbage? ›

Colcannon is a traditional Irish dish consisting of mashed potatoes with cabbage or kale. This budget-friendly dish can be served as an entrée or side dish, often alongside boiled ham or corned beef.

What is the Irish dish of mashed potato and cabbage 9? ›

Colcannon is an Irish dish made from potatoes and greens. Kale or cabbage are most often used in partnership with green onions or leeks.

What is the difference between colcannon and Champ potatoes? ›

What is the difference between Colcannon and Champ? Both Irish dishes, Champ is mashed potatoes with chopped spring onions (scallions) and milk. Colcannon is Champ with the addition of cabbage and sometimes some herbs.

What is the Irish word for bacon and cabbage? ›

Bacon and cabbage (Irish: bagún agus cabáiste) is a dish traditionally associated with Ireland.

What does colcannon mean in English? ›

Colcannon is a mixture of cooked and shredded cabbage and mashed potatoes. The word colcannon is derived from the Gaelic term cal ceannann, which means "white-headed cabbage" — the vegetable most commonly mixed with potatoes in this dish.

Why is colcannon important in Ireland? ›

Colcannon is a hearty dish that has been eaten on Halloween night for years. Traditionally, a ring was hidden in the dish, and whoever was to find it would be likely to marry in the upcoming year! Colcannon was even paired with a little poem: Did you ever eat Colcannon, made from lovely pickled cream?

Why do Irish people eat cabbage? ›

Cabbage was another vegetable these farmers and the rural poor relied on for food, since it was nutrient-dense and grew well in Ireland. One of the first written accounts of cabbage cultivation comes from the 17th century, but it's likely the vegetable was being grown in Ireland before this time.

What is potato slang for in Irish? ›

Spuds” is another word for potatoes.

Is bubble and squeak the same as colcannon? ›

Colcannon is mashed potatoes and chopped cabbage and usually chopped ham or bacon. Bubble and squeak is mashed leftover potatoes and chopped cabbage mixed up and fried as single round cake, and then sliced and served usually at breakfast.

Which country would you be in if you ended up eating colcannon and champ? ›

Colcannon and Champ

Champ: Native to Northern Ireland, Champ looks similar to Colcannon. It differs though, in that it's made with scallions (or spring onions) and creamy mashed potatoes. Champ is great on its own, served steaming hot with extra butter. It's also the perfect side dish for good-quality sausages.

What do they call mashed potatoes in England? ›

Mashed potato or mashed potatoes (American, Canadian and Australian English), colloquially known as mash (British English), is a dish made by mashing boiled or steamed potatoes, usually with added milk, butter, salt and pepper. It is generally served as a side dish to meat or vegetables.

Why put a raw egg in mashed potatoes? ›

Adding egg yolks to a pot of mashed potatoes is an easy, dairy-free texture and taste upgrade that doesn't require any special techniques. The yolks harbor all the flavorful fats and emulsifying components and will thus effectively unify the fat and water in potatoes, translating to a smoother, uniformly creamy pot.

Why do restaurant mashed potatoes taste better? ›

Instead of regular milk, pro chefs generally use a generous helping of buttermilk and plenty of half-and-half or (even better) heavy cream in their potatoes. If you think the bartenders up front are pouring heavy, they've got nothing on the cooks in the back who are in charge of the mashed potatoes.

Why are Bob Evans mashed potatoes so good? ›

Made with fresh red skin potatoes, butter, and real buttermilk, Bob Evans Mashed Potatoes tastes like homemade. We put extra care into making our mashed potatoes rich and creamy to deliver that homemade flavor your family expects.

Why is it called clapshot? ›

No-one is certain where the name clapshot comes from but some think it is a nod to the noise of the masher in the saucepan being reminiscent of gunfire. The name started in Orkney and then spread through the Highlands.

What is the Irish stomach meal? ›

Haggis (Scottish Gaelic: taigeis) is a savoury pudding containing sheep's pluck (heart, liver, and lungs), minced with chopped onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while traditionally encased in the animal's stomach though now an artificial casing is often used instead.

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