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Easy Irish Colcannon Recipe

Author Carrie Hill


  • 1/2 medium head green cabbage chopped small
  • 6-7 medium russet potatoes quartered and cut into 1" pieces
  • 1/2 onion minced
  • 1 stick 1/2 Cup butter
  • 4 slices bacon cooked crisp and crumbled
  • 1/4 cup butter


  1. In a large pot cover potatoes with water and salt liberally
  2. Bring to a boil and let simmer until almost done
  3. When potatoes are about 5-8 minutes away from done, add in the cabbage and cover again
  4. While cabbage and potatoes cook, melt the stick of butter in a skillet and add in the onions. Saute the onions until translucent, then add the milk. Heat through and turn heat off
  5. When potatoes are completely done, drain cabbage and potato mixture and dump it into your mixer
  6. Add in the milk, onion, butter mixture and whip with the paddle attachment
  7. When most of the lumps are gone, add in the bacon and mix again for just a few seconds
  8. Serve with gravy or butter and enjoy!