Irish Colcannon

An Irish favorite, colcannon is a potato recipe with greens, scallions, cheese and LOTS of butter- you can’t go wrong with this green-filled dish on St. Patrick’s Day!

  • Serves: 4-5 servings
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes


  • 2 Leeks
  • 1 Head green cabbage
  • 6-8 Pieces bacon, chopped
  • 4 Cloves garlic, chopped
  • 4 lb. Russet potatoes, peeled and cut into chunks
  • 1/2 Package Kerrygold Irish Butter
  • 1 C. Irish Cheddar, shredded
  • salt & pepper, to taste


  1. Remove green tops of leeks, leaving about two inches of bright green stalks; slice in quarters and chop, then rinse in a colander. Halve green cabbage and remove core; shred into fine strips.

  2. In a pan, brown bacon until crispy, then remove and drain; add leeks and garlic to pan and cook until leeks are soft and bright green and garlic is fragrant, then remove. Add cabbage to pan and cook until wilted.

  3. Place potatoes in large pot, cover with water, and boil until tender, about 10 minutes. Mash lightly and add butter in pieces while still warm, mashing until smooth and fluffy; slowly add cheese and fold to combine. Fold in bacon, cabbage, leeks, and garlic, then season generously with salt and pepper. Serve right away or keep warm in the oven until ready to serve.

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