Colcannon recipe

Preparation Time: 15 minutes | Cooking Time: 30 minutes

The fabulous Irish side dish is the perfect alternative to regular mashed potatoes. Serve it up with your favourite Sunday dinner or on top of sherpherd's pies.


  • 2kg potatoes
  • 1/2 cabbage
  • 1 onion
  • 4 rashers smoked bacon
  • 125ml milk
  • 60g butter
  • Salt and pepper to taste


  1. Place potatoes into a saucepan and cover with cold water. Bring to the boil and cook for 15-20 minutes or until tender.

  2. Meanwhile, finely dice the onion and shred the cabbage. Dice the bacon. Fry the bacon off in a frying pan until it releases oils and is evenly brown. Spoon the bacon off with a slotted spoon and set to one side.

  3. Add the onion and cabbage to the bacon fat and fry off for 10 minutes or until golden and tender. Return the bacon to the pan and turn off the heat.

  4. Mash the potatoes until smooth with the milk. If you want to make them extra smooth, try pushing them through a sieve. Beat the butter into the mash with a wooden spoon and season to taste. To serve, fold in the onion, cabbage and bacon.

Make the colcannon extra decadent by using double cream in place of milk and drizzle with extra melted butter before serving. Recipe serves 6-8.

Recipe Details:

  • Author: Laura Young.
  • Published:

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