colcannon

Celebrate the simple pleasures of spring cooking with this vibrant, farm-fresh twist on a classic Irish dish.

Colcannon is a traditional Irish comfort food made from mashed potatoes blended with cabbage or kale. It’s long been a staple of rural Irish cooking. Hearty and humble, it is perfect for using up seasonal produce. Traditionally served with ham or corned beef, our version embraces the brightness of spring by using tender red new potatoes, sweet pointy head cabbage, and a generous sprinkle of crispy bacon on top for a salty, savory finish.

This recipe is a delicious way to welcome spring ingredients while honoring a dish with deep cultural roots. Red potatoes provide vitamin C, potassium, and fiber (especially when the skins are left on) and pointy head cabbage adds crunch, mild sweetness, and plenty of antioxidants. Lightly sautéed before being folded into creamy mashed potatoes, the cabbage softens without losing its fresh flavor, making this a satisfying and well-rounded side dish or main.

Topped with crispy bacon and a pat of butter, this colcannon is rustic, nourishing, and full of flavor. While often associated with St. Patrick’s Day, it’s a dish worth enjoying anytime, especially as a cozy and satisfying spring dinner. Serve it alongside eggs, fresh greens, or on its own as a simple way to celebrate the season with comfort and tradition.

Photo and recipe adapted from

 spend with pennies

Visit their site to see the original recipe or scroll down for our interpretation.

Colcannon

prep time: 20 min

cook time: 30 min

8 servings

Ingredients

1 qt new potatoes

1 cabbage

1 lg onion

4 tbsp butter

4-6 pieces bacon (optional)

Preparation

1. Prep veggies.
   Clean and core cabbage.
   Clean and quarter the potatoes, peel if desired.
   Soften the butter.

2. Bring a large pot of salted water to a boil.
   Add the potatoes and simmer for 12-15 minutes or until fork-tender.

3. If you’d like a bacon topping, cook it now. To cook the bacon place 4-6 slices of bacon in a pan until crispy. Remove the bacon and set aside.
   Add 1 tablespoon of butter to the bacon drippings.

4. While the potatoes are cooking, prepare the onion and cabbage.
   Dice the onion. Cut the cabbage into 1-inch strips.

5. Melt 2 tbsp butter in a large skillet over medium heat. Cook the onion and cabbage in the butter (and bacon grease if you did that) until the onion is translucent and the cabbage is tender.

6. Once the potatoes are cooked, drain them and return them to the warm pot.
   Mash the potatoes with a potato masher, adding cream and butter as needed to reach a smooth consistency. Season with salt and pepper.

7. Gently fold the mashed potatoes, cabbage, and onions together.

8. Top with additional melted butter and crumbled bacon if desired.

9. Enjoy!

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