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Diane's Colcannon

Diane's Colcannon

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
DianeF

DianeF

While colcannon seems to be associated with St. Patrick's Day, I love the combination of potatoes, cabbage, onion, and bacon all through the cooler months of fall and winter! I attend an annual St. Paddy's Day party and this is the dish I'm always asked to bring...and I'm happy to say that the bowl comes home empty every time!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 250 kcal
  • 13%
  • Fat:
  • 12.6 g
  • 19%
  • Carbs:
  • 29.8g
  • 10%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 217 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

  1. Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender.
  2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside. In the reserved drippings, saute the cabbage and onion until soft and translucent. Putting a lid on the pan helps the vegetables cook faster.
  3. Drain the cooked potatoes, mash with milk and season with salt and pepper. Fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl. Make a well in the center, and pour in the melted butter. Serve immediately.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Kitchen Commander
259

Kitchen Commander

1/12/2008

These are really good. Being a kitchen soldier I had to modify the recipe just a bit. I increased the amount of bacon to 6 strips instead of 4 because bacon makes anything better. I added a little olive oil and season all to the cabbage and onion while they were sauteing. Everything else was done per the recipe. I think they have an aprodisiac kind of effect to them because my wife couldn't keep her hands off of me after I made these. I made them with another recipe found here for meat loaf and it was just scrupious. Hope you all enjoy my review and remember, don't let your meat loaf.

Mrs.B.
118

Mrs.B.

3/17/2005

For St. Patrick's Day 2004, I made this side dish to go with our corned beef. I made it again today for this year's St. Patty's feast. My family loves it. The only thing I changed, following a reviewers suggestion, was to use a 16 oz. bag of cole slaw mix instead of the 1/2 head of cabbage. It turned out great and I liked the little bit of color the carrot added. This one's definitely a keeper.

yvetteski
98

yvetteski

2/19/2007

This was a hearty, warming vegetarian main dish for a cold evening. I omitted the bacon and subbed olive oil and butter to saute the cabbage mix and added 2 lg cloves of garlic to compensate for the flavor. I boiled the potato in veggie broth for the same reason. I also increased the relative proportions of cabbage and onion to potato. Lastly, I added about a 1/4 c. or so of aged white cheddar with a little extra as garnish with more dill too. Next time I will try carrots, turnips or rutabagas with the potato for a change of pace, or perhaps try some Guiness Stout instead of the milk for a vegan dish.

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