I served this colcannon with the Baked Honey-Mustard Corned Beef for an early St. Patrick’s Day feast. It was so delicious. I loved the sautéed cabbage with the crispy bacon in the creamy potatoes. Everyone liked it except for my daughter who wished the potatoes were plain and smothered in gravy. Can’t win them all! I highly recommend this recipe for your St. Paddy’s Day celebration and the Corned Beef too!
How to Make Colcannon
Heat a large pot of water over high heat. Add chopped potatoes to the water and boil. Reduce heat to medium, cover, and cook for 15-17 minutes or until fork-tender. Drain and keep warm.
While the potatoes are cooking, heat a skillet over medium heat. Place the lean bacon in the skillet and cook until crisp, remove from the skillet, and place on a paper towel to drain. Chop into crumbles. Remove all but 1-2 teaspoons of bacon grease from the skillet. Add the chopped green cabbage to the skillet and cook, stirring often for 4-5 minutes or until tender. Season with sea salt and freshly cracked pepper, to taste.
Add the cabbage, most of the bacon, warmed milk, and melted butter to the drained potatoes then mash with a potato masher until smooth and creamy. Season with sea salt and freshly cracked pepper to taste and ladle into a serving bowl. Add the last bit of bacon to the top and serve immediately. Enjoy!
- 2 lbs of potatoes peeled and quartered
- 4 slices of lean bacon cooked and crumbled (use more bacon if desired)
- 2 ½ cups of green cabbage shredded
- Sea salt and freshly cracked pepper to taste
- ¼ cup of milk, warmed
- 2 tbsp of butter, melted
- Heat a large pot of water over high heat. Add chopped potatoes into the water and boil. Reduce heat to medium, cover, and cook for 15-17 minutes or until fork-tender. Drain and keep warm.
- Add the cabbage, most of the bacon, warmed milk, and melted butter to the drained potatoes then mash with a potato masher until smooth and creamy.
- Season with sea salt and freshly cracked pepper to taste and ladle into a serving bowl. Add the last bit of bacon to the top and serve immediately. Enjoy!
thanks for this i want to try this
Looks so yummy!! Try leeks instead of cabbage for an easy switcharoo! I haven’t made it, but I have eaten it, and it is divine!!
I just found out what colcannon was a couple of days ago as I was perusing through food blogs for St. Patty’s Day recipes and I just can’t believe I’ve never tried this before! Will have to make this stat!
I love colcannon. Its very Irish and very delicious too. I could it just on its own as a meal…
That looks gorgeous, Pam! I don’t know how you could go wrong with potatoes and bacon…. YUM!
I love mashed potatoes anyway I can get them…this looks delicious, Pam!
Pam, this sounds like a wonderful version of colcannon. Have a great St.Patrick’s Day. Blessings…Mary
What a delicious looking colcannon, Pam! Love the flavors you used, and the crispy bacon topping. Delicious and very festive. Thanks for sharing!
Looks so good. I wish I had a big bowl of it, nice comfort food.
Having only one complaint out of all the people you served is a really good review, actually! Bacon makes everything better, too!
I think my favorite thing about colcannon is the veggies smuggled in! This looks great!
Very yummy. These potatoes sound delicious with the cabbage and the bacon, great recipe!
Cold cannon? well fire that thing a few times! 😉
Col cannon….a potato dish with a really cool name…
Looks very tasty!
I wish I could get behind cooked cabbage. The German in me wants to, but the little kid in me says, “Yuck!”.
I made this tonight and it was delicious but I did have to use about 1/2 cup of milk. The cabbage got kind of lost so next time I will use 4 cups shredded as it cooks down so much.
Otherwise it was great with the corned beef. Thanks!
Made this for dinner tonight. It was delisious. Went well with the cornbeef.
Very easy and yummy way to get kids to eat veggies too
My thoughts exactly! My kids always enjoy colcannon.