My favorite meal for celebrating St. Patrick’s Day is Irish Colcannon with Bacon, served alongside Irish Whiskey Steak — rich, hearty, and exactly the kind of meal you might expect at a traditional Irish table.
Although my father’s family is German and my mother’s maiden name, Vaden, is English, I was told my maternal grandfather had some Irish roots. I gladly claim that connection — especially when it comes to the food. Colcannon, with its comforting mix of potatoes, cabbage, and bacon, is the perfect dish to mark St. Patrick’s Day.
I admit some of my affection for Irish cuisine spills over into American comforts that feel close to Irish flavors. For example, a Reuben sandwich is an American creation, but I’ll happily argue that a corned beef sandwich with sauerkraut is an Irish-adjacent favorite. I’ve also loved boxty at Fado’s Irish Pub when it was in Denver, and baked a slightly sweet Irish soda bread dotted with tart cherries. Still, Colcannon is one of those truly Irish dishes that brings everything together: creamy mashed potatoes, tender cabbage, and crispy bacon.
At first the idea of combining fluffy mashed potatoes with sautéed cabbage sounded odd to me. But once I tried it, I was hooked. A crucial element — and in my opinion not optional — is the crispy bacon. The bacon adds a savory, crunchy contrast to the soft, buttery potatoes and the slightly crisp cabbage.
Some modern recipes substitute kale for cabbage, but the name colcannon comes from the Gaelic “cal ceannann,” meaning “white-headed cabbage,” so cabbage remains the traditional choice. The dish is essentially a mash-up — literally — of creamy potatoes blended with a sautéed vegetable mixture: onions, carrots, and celery, plus the cabbage and bacon. The result is a savory, satisfying side dish that can stand in for a full meal.
I once had to convince a skeptical guest to try this at dinner, and they ended up finishing more than their fair share. It’s easy to see why: Colcannon has meat, vegetables, and starch all in one bowl. It’s comfort food with depth.
For St. Patrick’s Day I like to serve Colcannon with an Irish Whiskey Steak. Years ago I published both recipes together; since then I’ve updated the photos and separated the posts so it’s easier to find each dish. The combination is a true “oh my yum” moment — tender whiskey-seasoned steak, rich colcannon, and a pint of Guinness on the side make a memorable celebration meal.
This recipe makes a large quantity, which is great for feeding a crowd or for enjoying leftovers. I often use a full 5-pound bag of potatoes and an entire cabbage; leftovers get turned into potato patties for breakfast or sent home with friends. If you prefer less, the recipe can easily be halved.
For dessert, I usually serve my Irish Coffee Dessert Cake — a coffee-forward cake with a touch of Irish whiskey that captures the flavors of an Irish coffee in cake form. It’s also perfectly acceptable to enjoy a slice for breakfast the next day.
More Irish Favorites
- Irish Whiskey Steak
- Shepherd’s Pie
- Homemade Reuben Sandwiches
- Dubliner Beef Burger with Irish Stout Ketchup
- Homemade Guinness Irish Stout Ketchup
- Irish Soda Bread with Tart Cherries
- Irish Coffee Ice Cream with Chocolate Chunks
- Guinness Chocolate Cupcakes
- Chocolate Stout Brownies
- ‘Irish Coffee’ Dessert Cake
Irish Whiskey or Liqueur Cocktails
- Baby Guinness Cocktail
- Iced Irish Coffee Cocktail
- Irish Cream with Irish Whiskey Cocktail – The Toast
- Guinness Float with Irish Cream Liqueur
- Guinness Vanilla Malted Milkshake
- Kahlua and Irish Whiskey Frozen Cocktail
PIN IT! ‘Irish Colcannon with Bacon’
Irish Colcannon with Bacon
Barb
Ingredients
For the Cabbage
- 3 tablespoons butter
- 2 large onions, diced
- 2 carrots, peeled and minced
- 2 celery stalks, minced
- 1 bay leaf
- 1 clove garlic, minced
- 1 pound green cabbage, shredded
- Dash ground nutmeg
- Salt and pepper, to taste
For the Mashed Potatoes
- 5 pounds red potatoes (or Yukon Gold), cut into even pieces
- 2 cups sour cream or buttermilk
- 8 ounces butter
- Salt and pepper, to taste
To Put Together the Colcannon
- Cabbage mixture (from above)
- Mashed potatoes (from above)
- 1 bunch green onions, thinly sliced
- 1 pound bacon, cooked crisp and crumbled (reserve a bit for garnish)
Garnish (optional)
- 1 bunch parsley, roughly chopped
Instructions
To Make the Cabbage
- Melt the butter in a large skillet over medium heat. Add the onions, carrots, celery, and bay leaf.
- Sauté until the vegetables are tender and translucent, about 10–15 minutes.
- Add the garlic and sauté another minute, then remove the bay leaf.
- Add the shredded cabbage and sauté until tender but still slightly crisp.
- Season with nutmeg, salt, and pepper to taste.
To Make the Mashed Potatoes
- Boil the potatoes in salted water until tender. Start checking at about 15 minutes; a fork should pierce easily. Drain thoroughly.
- Add the sour cream (or buttermilk) and butter, then mash to your desired consistency. For a rustic texture, leave some skins on and roughly mash rather than purée.
To Assemble the Colcannon
- Fold the cabbage mixture, sliced green onions, and crumbled bacon into the mashed potatoes until evenly combined.
- Garnish with reserved bacon and chopped parsley, if desired, and serve warm.
Notes
This recipe yields a large batch that’s ideal for gatherings. Leftovers reheat well and can be formed into patties for frying and serving with eggs the next morning. To make less, simply halve the ingredient amounts.