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Irish Colcannon Potatoes

Asha Yoganandan
A hearty winter dish, make Irish colcannon potatoes loaded with cabbage, bacon, and the best butter and cream you can find.
Course Side
Cuisine Irish


  • 4 New York red potatoes
  • 2 cups tender savoy cabbage shredded
  • 2 strips of thick cut Irish or Canadian bacon
  • 6 T butter
  • 1/3 cup half and half
  • salt and pepper as needed


  • Steam the potatoes till really tender. Rest the potatoes and in the same steamer, soften the cabbage a little.
  • When the cabbage is in the steamer, Slice the bacon into half inch cubes and fry over medium heat till the fat is rendered and meat crisped.
  • Add the half cooked cabbage to the crisped bacon and sauté for a few minutes for cooking through and for flavor
  • Mash the potatoes with peel and with butter. Season with salt and pepper. Loosen with half and half. Fold in the bacon and cabbage mix
  • Transfer to serving plate and sprinkle with chives (optional) on top before serving and a pat of butter!