This colcannon recipe is a mix of mashed potatoes, sauteed cabbage and bacon, all combined to form a hearty and savory side dish. Colcannon pairs perfectly with chicken, beef and pork, and also happens to be super easy to make.

Mashed potatoes are the ultimate side dish recipe, whether they’re cooked as a loaded mashed potato casserole, as crock pot mashed potatoes or with cabbage in this traditional Irish dish.

A pot of colcannon garnished with butter, bacon and herbs.

Have you ever tried colcannon? If not, you’re missing out. This recipe is delectable blend of cabbage, potatoes and bacon, all mashed together for a creamy and satisfying dish. It’s perfect for St. Patrick’s Day or any other time of the year!

Colcannon Ingredients

Bowls of bacon, cabbage, potatoes, and seasonings.
  • Potatoes: Russet potatoes are a classic choice for this recipe. Be sure to peel your potatoes before you boil them.
  • Cabbage: Any variety of green cabbage will work fine, and you can either thinly slice or coarsely chop it.
  • Bacon: Feel free you use your favorite brand of bacon in this dish.
  • Dairy: Cream and butter add richness and flavor to the potato mixture.
  • Seasonings: I make my potatoes extra delicious with the addition of garlic, salt, black pepper and green onions (scallions).

How Do You Make Colcannon?

You can make colcannon by boiling peeled potatoes until they are fork tender. While the potatoes simmer, it’s time to cook up the rest of the dish. Bacon goes into a large saucepan and cooks until crispy and browned. Remove the bacon from the pan, and saute the cabbage in the remaining bacon fat. The potatoes are mashed with some butter and cream until smooth, then the bacon and cabbage mixture are stirred into the potatoes. Add some fresh herbs for garnish, then transfer to a serving bowl and enjoy.

Process shots of potatoes being peeled and boiled, and bacon in a pan.

Tips For The Perfect Side Dish

  • Cut your potatoes into similar sized pieces. This helps to make sure that all the potatoes finish cooking at the same time.
  • You can use a potato masher, a hand mixer, or potato ricer to mash your potatoes. Don’t use a food processor, it will make the colcannon gummy.
  • This recipe can be made up to 3 days in advance. Store the dish in the refrigerator in an airtight container. Reheat your colcannon on the stovetop or in the oven.
  • Use a mandoline to finely shred the cabbage. You can also buy a bag of pre-shredded cabbage to save on time.

Quick Tip

You can freeze this dish for up to 2 months in an airtight container.

Process shots of cabbage being cooked and added to potatoes with bacon.

Recipe FAQs

What are colcannon potatoes?

Colcannon is an Irish recipe that contains just a few simple ingredients. This side dish always contains potatoes, butter, some type of greens and herbs. Russet potatoes are most common, but Yukon Gold potatoes are also a good option. The greens typically consist of either shredded cabbage or kale. It often contains other ingredients such as leeks, green onions, parsley or bacon.

What is the history of colcannon?

The basic recipe for colcannon was developed sometime during the 1600’s and 1700’s. During that period, potatoes and green vegetables such as cabbage were very common foods in Ireland and other parts of Europe. These veggies were put together to create this dish.

Why is colcannon called colcannon?

The word “colcannon” comes from the Gaelic words cál ceannann. Cál means cabbage and ceannann means white-headed or white-faced. Put them together and you have the term cál ceannann meaning white-headed cabbage.

What to serve with colcannon

Serve this dish as an accompaniment to meat. Some great options include sausages such as Irish Bangers, or ham. You can also spoon Irish stew over the top of your potatoes for an extra special treat.

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A serving bowl of colcannon topped with butter and herbs.

Recipe Variations

This recipe is fabulous as written, but you can switch up the ingredients to customize this dish to your tastes.

  • Meat: Instead of bacon, try using pancetta or even ham for a totally different flavor profile.
  • Greens: Skip the cabbage and substitute in sauteed kale, spinach or Swiss chard. You can also add in some thinly sliced leeks.
  • Garlic Lover’s: Increase the amount of garlic to 1 tablespoon, or use 1/4 cup of whole roasted garlic cloves instead.
  • Dairy: Try this recipe with sour cream or cream cheese instead of heavy cream.
  • Cakes: You can make colcannon cakes by mixing an egg and a cup of flour into 3 cups of chilled colcannon. Form the colcannon into patties and pan fry them until they are golden brown on both sides.

Whether you’re looking for an easy and unexpected side dish, or searching for a recipe to accompany your St. Patrick’s Day corned beef, this colcannon is sure to hit the spot!

More Recipes You’ll Enjoy

Colcannon Video

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5 from 21 votes

Colcannon

AuthorSara Welch
A pot of colcannon garnished with butter, bacon and herbs.
This colcannon recipe is a mix of mashed potatoes, sauteed cabbage and bacon, all combined to form a hearty and savory side dish. Colcannon pairs perfectly with chicken, beef and pork, and also happens to be super easy to make.
Time
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course Side Dish
Cuisine Irish
Serves 6

Ingredients 

  • 3 pounds Russet potatoes peeled and quartered
  • 6 slices bacon diced
  • 2 teaspoons garlic minced
  • 4 cups shredded cabbage
  • salt and pepper to taste
  • 1/3 cup green onions thinly sliced
  • 1 cup heavy cream can also use milk
  • 1/4 cup butter cut into slices
  • additional butter, bacon and green onions or parsley for garnish optional

Instructions 

  • Bring a large pot of salted water to a boil. Boil the potatoes for 15-18 minutes or until tender. Drain the potatoes.
  • While the potatoes are cooking, place the bacon in a pan over medium heat. Cook for 6-8 minutes or until bacon is crispy.
  • Remove the bacon from the pan.
  • Add the cabbage and season with salt and pepper to taste. Cook for 5-7 minutes or until cabbage is wilted. Stir in the green onions and garlic, and cook for 30 seconds.
  • Place the potatoes back in the pot. Add the heavy cream, butter and salt and pepper to taste. Mash until smooth.
  • Pour the cabbage mixture and bacon into the mashed potatoes. Stir to combine.
  • Serve immediately, topped with butter, bacon and herbs if desired.

Notes

  1. You can use a potato masher, a hand mixer, or potato ricer to mash your potatoes. Do not use a food processor, as it will make the colcannon gummy.
  2. This recipe can be made up to 3 days in advance. 
  3. You can freeze this dish for up to 2 months in an airtight container.

Nutrition

Calories: 402kcal | Carbohydrates: 43g | Protein: 8g | Fat: 21g | Saturated Fat: 16g | Cholesterol: 89mg | Sodium: 240mg | Potassium: 1034mg | Fiber: 3g | Sugar: 1g | Vitamin A: 874IU | Vitamin C: 14mg | Calcium: 63mg | Iron: 2mg

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Comments

  1. 5 stars
    I’ve never heard of this dish but I am so excited to try it! Sounds wonderful and full of flavor.

  2. 5 stars
    your recipe is so easy to follow and super tasty! the added bacon is so good with the potatoes and cabbage. thanks!

  3. 5 stars
    This might be my new favorite side dish. I think this would be amazing for Thanksgiving too. I am glad I didn’t wait that long, though!!! SOOO GOOD!!!!

  4. 5 stars
    I’ve never had this dish but I have heard of it. I love all the flavors that come together to create this delicious dish. We will definitely be trying it soon!

  5. 5 stars
    I love cabbage but never thought to add them to mashed potatoes! I can’t wait to try this yummy side dish 🙂 Thanks for sharing!

  6. I’ve never heard of Colcannon before but having read this post I can’t wait to try it. It seems like right up my street.

  7. This looks delicious! I have had a very good colcannon recipe for years but it doesn’t have bacon in it! So I will definitely give this a try. Can you tell me why there are 2 different measures for garlic? There is a 2 teaspoon and a 1teaspoon, but in the instructions there is only one time garlic is used. Unless I missed it🤷‍♀️

  8. 5 stars
    I’m loving the sound of mashed potatoes and cabbage! This looks so creamy! And let’s not forget that bacon! YUM!

  9. 5 stars
    I’ve never made this type of dish before but it looks absolutely delicious! Can’t wait to give this a go.

  10. 5 stars
    The tips really do help and also thank you for a new cabbage recipe! I was wondering the other day what I could make, but really had no idea.

  11. 5 stars
    I’ve never had this dish before, but this is like an upgrade to the more usual mashed potato. Really delicious. 🙂