Rating: 5 stars
818 Ratings
  • 5 star values: 664
  • 4 star values: 126
  • 3 star values: 22
  • 2 star values: 6
  • 1 star values: 0

While colcannon seems to be associated with St. Patrick's Day, I love the combination of potatoes, cabbage, onion, and bacon all through the cooler months of fall and winter! I attend an annual St. Paddy's Day party and this is the dish I'm always asked to bring...and I'm happy to say that the bowl comes home empty every time!

Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender.

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  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside. In the reserved drippings, saute the cabbage and onion until soft and translucent. Putting a lid on the pan helps the vegetables cook faster.

  • Drain the cooked potatoes, mash with milk and season with salt and pepper. Fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl. Make a well in the center, and pour in the melted butter. Serve immediately.

Nutrition Facts

250 calories; protein 5.8g; carbohydrates 29.8g; fat 12.6g; cholesterol 26mg; sodium 217.2mg. Full Nutrition
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