I’ve never made it a secret that my favorite food EVER is potatoes! This recipe for Irish Colcannon Potatoes is absolutely delicious and should be on everyone’s St. Patrick’s Day menu. But don’t stop there! Serve it any time of year with sandwiches, bbq, fried chicken…it’s THAT good!
Colcannon is a traditional Irish side dish made with mashed potatoes, cabbage, bacon, and onions. I know, that doesn’t sound very interesting but trust me, it’s amazing!
Peel and cube the potatoes. Place them in a medium stockpot and cover with cold water. This will ensure that all the potatoes will cook evenly and consistently. Bring to a boil, add one teaspoon salt, and cook until tender. This will take 15-20 minutes depending on the size of your potato cubes. Oh my! I didn’t take any pics of the potato process but you know how to make mashed potatoes.
Drain the potatoes and return them to the stockpot. Add the butter, heavy cream, salt, and pepper to taste. Mash until you reach the desired consistency. I prefer to leave a few chunks of potatoes. You may need to add a little more cream if you like your potatoes thinner.
While the potatoes are cooking, prepare the cabbage. Slice the cabbage into 1/2 inch slices, chop the bacon, and slice the onions.
Heat a large saute pan. Add the bacon and cook until the fat is rendered and the bacon is crisp.
Add the onions, cabbage, and garlic to the saute pan. Season to taste with salt, pepper, and a dash of cayenne pepper. Cook over medium heat until the cabbage is tender. Set aside until the potatoes are prepared.
Combine the cabbage mixture with the mashed potatoes and stir well.
The ratio of cabbage to potatoes is totally up to you. I used about 50/50, but we love potatoes and we love cabbage. If you prefer one over the other, adjust your recipe according to your taste. That’s the beauty of this recipe….make it your own!
IRISH COLCANNON POTATOES
- 4 slices bacon chopped
- 1/2 head small cabbage sliced 1/2 inch thick
- 1/2 onion sliced
- 1 tablespoon garlic minced
- pinch cayenne pepper or to taste
- 5 russet potatoes washed, peeled, cut into one-inch cubes
- 4 ounces butter
- 1/2 cup heavy cream more/less to desired consistency
- salt and pepper to taste
- Peel the potatoes and cut into one-inch cubes. Place in a medium saucepan and cover with cold water. Bring to a boil, add salt and pepper to taste, cook until tender, approximately 15-20 minutes.
- Drain the potatoes. Add the butter and heavy cream. Check for seasoning and adjust as necessary. Mash until you reach the desired consistency. I prefer to leave a few chunks of potatoes for texture.
- Meanwhile, slice the cabbage and onions, and chop the bacon.
- Heat a medium saute pan over medium-high heat. Add the bacon and fry until the fat is rendered and the bacon is crisp.
- Add the cabbage, onions, garlic, and cayenne pepper to the saute pan. Cook until the cabbage is tender.
- Combine the cabbage mixture with the mashed potatoes. Serve warm and enjoy!
Are you looking for more Irish recipes for St Patrick’s Day? Try this one:
Thanks for stopping by!