I made Irish Colcannon last week for our supper (we still call our evening meal by that name) and served it with some leftover beef brisket that I had vacuum-sealed and frozen in August. One bite and Papa closed his eyes in delight and said, "Man, this is good!" After 55 years, that still makes me smile.
Comfort food doesn’t get any better than Irish Colcannon — creamy mashed potatoes swirled with buttery cabbage and onions, and topped with crisp bacon. It’s simple, humble, and absolutely soul-warming.
When I worked in food service for a local university, I spent four years learning from a tough but talented executive chef who had a soft spot for Irish cooking. He once told me that Irish chefs were among the best in the world — and that stuck with me.
Years later, I learned firsthand just how right he was. Colcannon is a dish that takes the everyday potato and turns it into something extraordinary — proof that comfort food doesn’t have to be complicated.
Colcannon is a traditional Irish mashed potato dish made with cabbage (or kale), cream, and butter — sometimes green onions, too. It’s rustic, hearty, and built on simple, affordable ingredients.
As Irish chef Richard Corrigan once said, “There’s no such thing as a recipe for Colcannon, really. It’s something put together with love, not precise measurements.”
That’s exactly how I cook — by feel, not formula. I like to think Colcannon was made for cooks like me who trust their senses more than their measuring cups.
Generally speaking, that's the way I cook, which is why the hardest part of writing about food is to provide specific measurements.
Colcannon is a potato-based dish, and my full-blooded German husband never met a potato he didn't like. I thought it would be good to try something new, but we weren't a tough audience. We both devoured it!
Are you potato people like us? I am a lightning-fast peeler of spuds! Here are some potato recipes we love the most:
🥔 Easy Ham and Scalloped Potatoes—This recipe makes it easy to create cheesy scalloped potatoes and ham in one pan. Perfect for busy weeknights!
🥔 No-Hassle Hasselback Potatoes —Crispy on the outside, tender and buttery on the inside. A simple showstopper that looks fancy but isn’t fussy.
I think you'll also love these cozy side dishes:
🍲 German Sauerkraut Casserole: A unique combination of ingredients creates an incredibly delicious sauerkraut casserole that is salty, sweet, and savory.
🍞 Dilly Bread: A batter bread you make with a bowl and a spoon. No mixer or kneading required. Light, tasty, and full of flavor.
Remember the words of Irish chef Richard Corrigan, "there's no such thing as a recipe for Colcannon, really. It's something that is put together with love, not measurements." Colcannon does not require precision. Which, for this girl, is always a very good thing.😉
Tip: Begin by boiling some "floury" potatoes, like Russets. After 50 years of marriage to Papa, I thought I knew everything there was to know about potatoes. Still, the term "floury" is a relatively new bit of potato terminology for me.
Floury potatoes have a low water content; most of their sugar has been converted to starch by the time they are harvested. This quality results in a dry, fluffy, cooked texture, accentuated by baking and mashing.
The dry, starchy consistency of Russet potatoes enhances their ability to absorb all the wonderful butter, cream, or bacon drippings that give Colcannon such massive flavor.
Some suggest cooking the potatoes in their skin, peeling them, and then mashing them for added flavor. I peeled mine first because I hate to burn my fingers. Cut the potatoes into chunks and boil them in enough salted water to cover them.
Shred some cabbage rather finely. I always buy a head of fresh cabbage because it's cheap, but you could also use a bag of shredded cabbage. Chop the onion and the green onion, and set them both aside while you fry the bacon.
While the potatoes boil, cut the bacon into small pieces and fry until crisp. Set the bacon aside on paper towels to drain. Reserve the drippings for the next step.
Then, saute the shredded cabbage and chopped onion in the bacon drippings until they are soft and transparent.
Drain and mash the potatoes, but leave them a little chunky and rustic. Colcannon isn't the place for whipped potatoes. Now, fold the green onions, cabbage-onion-bacon mixture, and every bit of the drippings into the mashed potatoes.
Sprinkle the bacon bits over the top, dot with more butter, sprinkle with parsley for a pretty presentation, and serve piping hot!
Can you make this ahead? Absolutely! Assemble all the ingredients, put them in a baking dish, cover with foil, and refrigerate for up to 2 days. When you take it out, bake it in a 350°F oven. Since you start with a cold dish, I suggest leaving it covered for 20 minutes, then uncovering it for the last 10 minutes or so. Everything in the dish is fully cooked; you are just reheating it.
We had some wonderful beef Polska kielbasa with our Irish Colcannon. I had charred it a bit, so it looked really tasty. It was a good-looking plate, but imagine what you could do with a wee bit more effort! The humble food of potatoes, cabbage, onion, carrot, and sausage in the photo below makes a feast for a king!
Have you ever had Irish Colcannon? It would be a perfect traditional dish for St. Patrick's Day, but any day when you need something cozy to eat is the right time for Colcannon! I hope you try it, and if you do, send me a picture!! I would be thrilled!
The ultimate Irish comfort food
You can use leeks, green onions, Savoy cabbage, or kale in place of all or part of the onions or cabbage.
You can use ham in place of part or all of the bacon if you prefer.
Since we're talking about Irish food, here are a few more of my favorites that I think you will enjoy too!
Corned Beef Made Easy in an Instant Pot—Make perfectly tender corned beef and cabbage in a fraction of the time!
Irish Stew with Guinness — With your Instant Pot, an unforgettable meal of this classic stew is yours to enjoy in under an hour.
Irish Soda Bread —A beautiful, moist bread that's slightly sweet. Traditional for St. Patrick's Day, perfect any time!
Copycat Bailey's Irish Cream—An easy homemade copycat version of Ireland's most renowned liqueur.
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Love GB (Betty Streff)
Real food. Real kitchen. Real easy.
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I'll be making this soon. Haven't had it for a long time. Thanks for the reminder.
Great, and thank you! I do hope you make it soon! It is absolutely delicious!!
I’m going to try that soon. Looks great.
Yay! You will love it!
this is how I cook too! Can't wait to try this!
I think many of us that have been cooking a long time do!! You'll love it! Colcannon is a treat!!
We made this tonight and it was absolutely delicious. Everyone loved it!
My sons don’t like boiled potatoes, but they love mashed. I make Colcannon every Saint Patty‘s day. It’s the best of both worlds and so much more tastier than boiled potatoes and cabbage.
What a fun tradition! I have to ask myself why I don't make colcannon more than once a year, it's sooo good! Thanks so much for taking time to say hi!!😍