Irish Colcannon is a traditional dish that dates back several centuries. Colcannon literally translates to “white-headed cabbage”, and is normally made with mashed potatoes and either cabbage or kale, with some regional variations. I made this dish as part of our St. Paddy’s day menu, although in Ireland it is traditionally associated with Halloween.
I had never even heard of Colcannon until I opened up the hubby’s grandmother’s handwritten recipe book. She has a delicious recipe that I am sharing with you all today that has been passed down in the family for generations.
- 6 medium russet potatoes, peeled
- ½ cup milk
- ½ pound bacon
- ½ head cabbage, shredded (or scallions*)
- 1 onion, chopped
- salt and pepper to taste
- fry the bacon, crumble, and reserve the drippings
- meanwhile, boil the potatoes until tender, drain, and mash
- add milk to the potatoes
- add salt and pepper to taste
- boil cabbage and onion in a separate pot for 3-5 minutes, drain
- combine potatoes, bacon bits, bacon drippings, cabbage, and onion in a saucepan
- reheat, stirring constantly until hot enough to serve
- add more salt and pepper if needed