Colcannon Recipe

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Chacha McGrael


This is a very comforting dish and very flavorful even if it isn't St Patrick's Day. It's really easy to make it. I make colcanon pancakes with the leftovers and serve them topped with sour cream.


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6 to 8
20 Min
50 Min


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4 large
russet potatoes, peeled and cut into 1-inch pieces
2 clove
garlic, peeled and smashed
kosher salt
1 stick
unsalted butter, cubed, plus 4 more tablespoons, at room temperature
1 c
hot half-and-half
freshly ground black pepper
1 small
cabbage head, baked, recipe follows
1/2 lb
bacon, cut into 1-inch pieces
1 large
onion, finely sliced
chopped flat-leaf parsley (leaves only), for garnish, optional


1 small
small head of cabbage, cored and thinly shredded (as for coleslaw)
good-quality sweet paprika (preferably hungarian or spanish)
kosher salt
freshly ground black pepper
1 stick
unsalted butter, cubed, plus extra for greasing casserole, at room temperature
1 c
good-quality stock (preferably homemade)

How to Make Colcannon


  • 1Preheat oven to 350 degrees F.
  • 2For the cabbage:
  • 3Grease a two-and-one-half-quart covered casserole and set aside.
  • 4Season cabbage well with paprika, salt, and black pepper.
  • 5Add cabbage and butter to the casserole.
  • 6Cover casserole and bake for 50 minutes, stirring occasionally.
  • 7For the Potatoes:
  • 8Place potatoes, garlic and 2 tablespoons of butter and in a pot of well-salted water (Note: The water should be salty. Taste it. If the water is under seasoned at this point it will be hard to have a well seasoned end product.)
  • 9Bring the water to a boil over medium heat. Cover and cook for 20 to 25 minutes, or until very tender.
  • 10Meanwhile, Cook bacon in a 10 inch skillet until it is brown and crispy.
  • 11Using slotted spoon remove bacon to a bowl, leaving fat in pan.
  • 12Add the sliced onions to the hot bacon fat. Season well with salt and black pepper. Cook for 10 minutes or until brown spots appear, stirring frequently.
  • 13When the potatoes are done, drain well in a colander. Return to the pot and steam over low heat until any remaining water evaporates.
  • 14Mash the potatoes until smooth using a potato masher.
  • 15Gradually add 1/3 of the stick of butter and hot half-and-half and stir vigorously into the potatoes. Repeat this process 2 more times until all of the half-and-half and butter has incorporated.
  • 16Season well with black pepper.
  • 17To assemble:
  • 18Melt the remaining 2 tablespoons butter and set aside.
  • 19Add the baked cabbage, onions and bacon to the mashed potatoes.
  • 20Taste and add extra salt and black pepper only if required.
  • 21Transfer to a serving bowl. Make an indentation on the top by swirling a wooden spoon. Pour the melted butter over. Sprinkle with parsley and serve.

Printable Recipe Card

About Colcannon

Course/Dish: Vegetables
Main Ingredient: Potatoes
Regional Style: Irish

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