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!

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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

250.1 calories; protein 5.8g 12% DV; carbohydrates 29.8g 10% DV; fat 12.6g 19% DV; cholesterol 26mg 9% DV; sodium 217.2mg 9% DV. Full Nutrition

Reviews (636)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/13/2008
These are really good. Being a kitchen soldier I had to modify the recipe just a bit. I increased the amount of bacon to 6 strips instead of 4 because bacon makes anything better. I added a little olive oil and season all to the cabbage and onion while they were sauteing. Everything else was done per the recipe. I think they have an aprodisiac kind of effect to them because my wife couldn't keep her hands off of me after I made these. I made them with another recipe found here for meat loaf and it was just scrupious. Hope you all enjoy my review and remember, don't let your meat loaf. Read More
(375)

Most helpful critical review

Rating: 3 stars
12/12/2006
traditional colcannon uses kale rather than cabbage...try this substitution and you will be pleasantly suprised. Read More
(60)
798 Ratings
  • 5 star values: 646
  • 4 star values: 122
  • 3 star values: 24
  • 2 star values: 6
  • 1 star values: 0
Rating: 5 stars
01/12/2008
These are really good. Being a kitchen soldier I had to modify the recipe just a bit. I increased the amount of bacon to 6 strips instead of 4 because bacon makes anything better. I added a little olive oil and season all to the cabbage and onion while they were sauteing. Everything else was done per the recipe. I think they have an aprodisiac kind of effect to them because my wife couldn't keep her hands off of me after I made these. I made them with another recipe found here for meat loaf and it was just scrupious. Hope you all enjoy my review and remember, don't let your meat loaf. Read More
(375)
Rating: 5 stars
03/17/2005
For St. Patrick's Day 2004, I made this side dish to go with our corned beef. I made it again today for this year's St. Patty's feast. My family loves it. The only thing I changed, following a reviewers suggestion, was to use a 16 oz. bag of cole slaw mix instead of the 1/2 head of cabbage. It turned out great and I liked the little bit of color the carrot added. This one's definitely a keeper. Read More
(168)
Rating: 4 stars
02/19/2007
This was a hearty, warming vegetarian main dish for a cold evening. I omitted the bacon and subbed olive oil and butter to saute the cabbage mix and added 2 lg cloves of garlic to compensate for the flavor. I boiled the potato in veggie broth for the same reason. I also increased the relative proportions of cabbage and onion to potato. Lastly, I added about a 1/4 c. or so of aged white cheddar with a little extra as garnish with more dill too. Next time I will try carrots, turnips or rutabagas with the potato for a change of pace, or perhaps try some Guiness Stout instead of the milk for a vegan dish. Read More
(126)
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Rating: 5 stars
02/21/2007
Always trying ways to enhance mashed potatoes. This one is TERRIFIC. I make a double batch and save the leftovers for use on Shepherds pie. Read More
(80)
Rating: 5 stars
08/07/2004
Made this on St. Pat's Day when the family asked to try a traditional Irish dish. The kids watched me making it, announced that it looked "strange" and said they would try just a little. They loved it and wanted me to make it again a week later! I used some baby yellow potatoes since that was what I had on hand & a bag of shredded cabbage for coleslaw. The first time I used some liquid from my corned beef to sort of steam the cabbage rather than saute it, and the second time I prepared it following the recipe. It was great either way. Read More
(77)
Rating: 5 stars
01/28/2007
I didn't think the whole idea of blending mashed potatoes with cooked cabbage would appeal to my family, but it was an excellent way to get the kids to eat their "greens" and they loved it! I followed the recipe exactly and found it very tasty. Read More
(67)
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Rating: 3 stars
12/11/2006
traditional colcannon uses kale rather than cabbage...try this substitution and you will be pleasantly suprised. Read More
(60)
Rating: 5 stars
08/23/2011
I still love making/eating this stuff and am so delighted that there are so many others who've enjoyed it over the years as well! Just thought I'd share a tip that I've come to love over the years... sometimes I forget to melt the butter used to pour into the well and when that happens I don't make a well but I simply cut the 1/4 cup butter into chunks and press them slightly into the surface of the colcannon. Within minutes there are multiple "mini wells" of melted buttery yumminess! Everybody gets to have a good shot at getting a serving with melted butter! Oh, and I've also started using more bacon! Life's too short not to! :-) Read More
(57)
Rating: 4 stars
02/24/2007
This was really good although I made some adjustments to suite our taste. I used about half the potatoes (adjust the milk accordingly) only 2 slices of bacon and sauteed the onions prior to adding the cabbage. The butter seemed unnecessary at the end and no one missed it because of the bacon in the recipe. This made a great side to a pork roast and was perfect for a chilly night. Read More
(41)