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Diane's Colcannon

A comforting combination of potatoes, cabbage, onion, and bacon. See more

READY IN 40 mins

Diane's Colcannon

Read Reviews (427)

"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. Patty'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!" — DianeF

Ingredients Edit and Save

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Diane's Colcannon

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Original recipe makes 8 servings Change Servings

2 1/2 pounds potatoes, peeled and cubed
4 slices bacon
1/2 small head cabbage, chopped
1 large onion, chopped

1/2 cup milk
salt and pepper to taste
1/4 cup butter, melted

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Directions

Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender.
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.

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PREP 20 mins
COOK 20 mins
READY IN 40 mins

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Reviews More Reviews

Most Helpful Positive Review

Jan 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.

—Kitchen Commander

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Most Helpful Critical Review

Dec 11, 2006

traditional colcannon uses kale rather than cabbage...try this substitution and you will be pleasantly suprised.

—Laurrie Piland

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531 Ratings

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Mar 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.

—Mrs.B.

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Feb 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.

—yvetteski

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Feb 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.

—TJ

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Aug 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.

—ESKIMOPIEO

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Jan 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.

—crys22

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Feb 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.

—i heart my skillet

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Nutrition

Calories
250 kcal
13%

Carbohydrates
29.8 g
10%

Cholesterol
26 mg
9%

Fat
12.6 g
19%

Fiber
4.6 g
18%

Protein
5.8 g
12%

Sodium
217 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Diane's Colcannon

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 250
Calories from Fat: 113

% Daily Value *
Total Fat 12.6g 19 %
Saturated Fat 6g 30 %
Cholesterol 26mg 9 %
Sodium 217mg 9 %
Potassium 756mg 21 %
Total Carbohydrates 29.8g 10 %
Dietary Fiber 4.6g 18 %
Protein 5.8g 12 %
Sugars 4.4g
Vitamin A 5 %
Vitamin C 75 %
Calcium 7 %
Iron 14 %
** Thiamin 20 %
Niacin 26 %
Vitamin B6 33 %
Magnesium 15 %
Folate 26 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.