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Traditional Irish Cabbage and Potatoes (Colcannon)

Traditional Irish Cabbage and Potatoes (Colcannon)

Image credit to: Boston Organics


  • 2 1/2 lbs potatoes, peeled and cubed
  • 4 slices bacon (optional) or substitute olive oil
  • 8 Tbsp unsalted butter, plus more for serving
  • 1/2 small head cabbage, cored and chopped
  • 1 cup milk
  • 1 large onion, chopped
  • Salt & pepper to taste


Place potatoes in a saucepan with enough water to cover.  Bring to a boil, and cook for 15 to 20 minutes, until tender.Meanwhile, if using bacon, cook bacon over medium high heat in a large deep skillet until evenly brown. Drain, reserving drippings. Crumble bacon and set aside. In the reserved bacon drippings (or 4 Tbsp butter), saute the cabbage and onion until soft and translucent. Putting a lid on the pan helps the veggies cook faster while staying soft.Drain the cooked potatoes, mash with milk and 4 Tbsp. butter. Season with salt and pepper.  Fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl and top with a large pad of butter.

Submitted by Caleb C. (customer)

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