In the kitchen with Kelley: Irish colcannon

My family is proud of our Irish heritage and love to share our culinary traditions with friends — especially on St. Patty’s day. And since it’s just around the corner, I have decided to share my grandmother’s recipe for colcannon with you.

Of all the dishes she used to make, Irish colcannon is by far my favorite. What’s not to like — potatoes, cabbage and everyone’s favorite — bacon. Irish Colcannon is a warm, satisfying and delicious dish any time of year. We pair it with corned beef brisket but it’s practically a meal on its own.

I hope you enjoy it and make it part of your St. Patty’s day tradition. Oh, if you wear green while preparing it — it will taste even better!

Irish colcannon
  • 3 slices of bacon
  • 2 pounds small red potatoes, diced
  • ½ small head of cabbage
  • 1 small yellow onion, chopped finely
  • ⅓ cup milk
  • Pepper, to taste
  • 2 tablespoons butter
  1. Put potatoes on to boil while you cook bacon.
  2. Place cooked bacon on paper-towel lined plate. Discard all but about a tablespoon of bacon grease from your skillet.
  3. Add chopped onions to the hot skillet with the bacon grease and sauté over medium to high heat for about 2 minutes, or until browned.
  4. Then add cabbage and toss till it wilts—about 5 minutes.
  5. Season with salt and pepper, to taste, as it cooks.
  6. When potatoes are tender, drain them and place back in the pot over warm burner.
  7. Mash the potatoes and add milk and salt and pepper, to taste.
  8. Stir in the crumbled bacon, cabbage and onions.
  9. Remove from heat.
  10. Dribble melted butter over dish and serve hot.


Kelley Martin

By Kelley Martin

Kelley Martin is an award-winning journalist who has been covering the news for more than 20 years. She cooks for her family, and she shares recipes with the readers of Easy Health Options™.