Kel’s Colcannon, Great Year Round

Let's eat colcannon!

For St. Patrick’s Day I decided to make some delicious colcannon — a yummy mixture of potatoes, cabbage, bacon, onions and other items that come together as a wonderful side dish or just to enjoy by itself. This is truly comfort food, any time of the year. Plus, it gave me a great excuse to use my delightful sheep linen that I picked up in Ireland several years ago! 


Colcannon ingredients

  • 2½ pounds russet potatoes
  • 4 slices of thick bacon, crumbled (save the drippings!)
  • ½ small head cabbage, chopped into bite-sized pieces
  • 2 shallots, diced small
  • 4 green onions, chopped (both green and white parts)
  • ½ cup milk (I used 2%)
  • Fresh nutmeg, to taste
  • Salt, to taste
  • Pepper, to taste
  • ¼ cup butter, melted


Peel and cut potatoes and place in a large saucepan.

Peel and cut potatoes

Cover with water, add some salt to taste, and bring to a boil. Simmer for 15 minutes or so, until the potatoes are fork tender.

Meanwhile, fry the bacon until it is nice and crispy and drain it on paper towels.

Crispy bacon

Add the cabbage, shallots and green onions to bacon drippings and season with the nutmeg, salt and pepper. Sauté until the vegetables are soft and tender.

Saute cabbage shallots and onions in bacon drippings

Drain the potatoes in a colander and return to the saucepan. Add the milk and mash until you reach your desired consistency.

Stir the bacon into the mashed potatoes.

Add bacon to potatoes

Add the cabbage mixture to the potatoes and blend well. Add more salt and pepper if desired.

Stir in the cabbage mixture

Place the colcannon in a large serving dish, make an indentation in the center, and add the melted butter.

Add butter to the colcannon

This makes a great side dish for lamb loin chops, grilled salmon, or anything that you would normally serve with mashed potatoes.

Kel's Colcannon

Happy St. Patrick’s Day!

Bon appétit!

Eat, drink and be merry!

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