In a prior post about my recipe-writing method, I wrote about cobbling together this recipe. Colcannon, as I mentioned in that piece, comes from the Gaelic cál ceannann, meaning ‘white-headed cabbage.’ I’d never had it before, but after trying it, I can safely say that this is being added to my list of go-to roots comfort foods. It’s creamy and delicious, with just the slightest hint of salty bacon and sharp scallions to keep it from being bland and one-note.



  • 1 lb potatoes, boiled and mashed
  • 4 tbsp butter
  • 1/2 c milk
  • 4 slices bacon, chopped
  • 1 lb cabbage, shredded
  • salt and pepper to taste
  • 2 cup chopped scallions

Add milk and butter to potatoes, mixing well. set aside. In a large skillet, brown bacon until rendered. Add cabbage and cook until wilted. Combine potatoes with cabbage mixture, remove from heat, and add scallions.

Fia Marquis

Fia Marquis is a home cook who enjoys gardening, creating recipes, collecting vintage Pyrex, cooking for herself and her husband, and trying to keep up with their toddler and three cats.

More Posts - Website

Follow Me: