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Irish Colcannon with Cabbage and Bacon

By: Paul Centeno from
Irish Colcannon with Cabbage and Bacon_1
Irish Colcannon with Cabbage and Bacon

"Colcannon is a traditional Irish mashed potato and cabbage or kale dish. But now this traditional recipe will get a makeover with the addition of bacon and coconut milk instead of butter or cream. Light, hearty, smokey, this is a perfect family dinner side dish. Plus this recipe is gluten free and dairy free."


Preparation Time10 min

Cooking Time20 min


  • 5 potatoes, peeled and cut into smaller pieces
  • 5 slices bacon
  • 1/4 head of cabbage, halved and thinly sliced
  • 1 tablespoon bacon grease
  • 1/2 cup coconut milk
  • salt and pepper to taste


To Make the Colcannon

  1. Place potatoes in a medium pot and fill with water, making sure the water level is one inch above potatoes. Bring to a boil, add salt, reduce heat and simmer, covered until potatoes are cooked through and soft when pierced with a fork. This should take 15 to 20 minutes.

  2. In a separate pan, cook the bacon until cooked through and browned on both sides. Drain bacon on paper towels and cut into smaller pieces.

  3. Reserve 1 tablespoon bacon grease and saute the cabbage in bacon grease on medium heat for 5 to 10 minutes until lightly browned.

  4. Drain the potatoes when cooked through. Add coconut milk to potatoes 1/4 cup at a time and mash with a potato masher until smooth.

  5. Mix in cabbage and bacon, reserving a bit of bacon for the garnish.

  6. Garnish with bacon.

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This recipe looks delicious. I'll definitely be saving this to make on St. Patrick's day!


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