A comforting Irish-style colcannon made with creamy mashed potatoes, buttery sautéed cabbage, and crispy bacon. Rich, rustic, and perfect as a cozy side dish or a simple hearty meal.
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Step 1
Cook the potatoes
Boil potatoes in salted water until tender. Drain and mash until smooth.
Step 2
Cook the bacon
Fry bacon in a large pan until crispy. Remove and set aside, leaving a bit of fat in the pan.
Step 3
Sauté cabbage
Add onion and cabbage to the bacon fat and cook until soft and lightly caramelized.
Step 4
Combine base
Add mashed potatoes to the pan with cabbage and mix well over low heat.
Step 5
Finish with dairy
Stir in butter and milk (or cream) until creamy and smooth.
Step 6
Add bacon and serve
Fold in crispy bacon, adjust seasoning, and top with green onions if desired.
Use starchy potatoes
Russet or Yukon Gold gives the best creamy texture.
Don’t rush the cabbage
Let it cook until soft for a sweeter, richer flavor.
Add liquid gradually
Adjust milk or cream slowly to avoid making it too runny.
Leek colcannon
Add leeks for a sweeter onion flavor.
Cheesy colcannon
Stir in cheddar cheese for extra richness.
Vegetarian version
Skip bacon and use butter or olive oil instead.
refrigerator
3 days
Reheat gently with a splash of milk to restore creaminess.
Q: What is colcannon?
A: Colcannon is a traditional Irish dish made from mashed potatoes mixed with cabbage or kale, often with butter and sometimes bacon.
Q: Can I make it ahead?
A: Yes, but it’s best reheated gently to maintain texture.
Q: Can I skip bacon?
A: Yes, it will still be delicious and more traditional without it.
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