This Colcannon recipe is a traditional Irish recipe. These Colcannon potatoes make an excellent side dish to corned beef and lamb.

Colcannon in a serving dish

Traditional Irish Colcannon is made with potatoes and cabbage.  This recipe has added pancetta and plenty of green onions to make it extra delicious!

Colcannon Potatoes in a serving dish

You’ll enjoy serving these Colcannon potatoes as a side dish to corned beef or lamb on St. Patrick’s Day or for a special dinner.

You may also enjoy my recipes for Champ or Beer Baked Scalloped Potatoes.

Yield: 6 servings

Prep Time: 25 minutes

Cook Time: 25 minutes



  • 3 3/4 pounds Yukon Gold potatoes (about 6 large), peeled and cut into 1-inch pieces
  • 4 ounces chopped pancetta
  • 1 bunch green onions, chopped
  • 1 tablespoon butter
  • 1/4 cup water
  • 2 heads cabbage, sliced thinly (about 9 cups)
  • 1 1/2 cups milk, warmed
  • 6 tablespoons (3/4 stick) unsalted butter, cut into bits and softened


  1. Place cut potatoes in large pot of salted water. Bring to a boil; simmer, covered, for 15 minutes, or until tender.
  2. While potatoes are on, saute pancetta and onions in a large saute pan with butter. Add cabbage and water and saute until cabbage is tender and a bit caramelized.
  3. Drain potatoes. Place in large bowl and mash with a potato masher. Stir in the milk, butter and cabbage. Add salt and pepper to taste.


  • If you are preparing this recipe as GLUTEN-FREE, just be sure to use a brand of pancetta that is known to be GF.

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