Crispy Colcannon Patties Recipe with Bacon – Easy Irish Side

Name: Crispy Colcannon Patties with Bacon
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Irish
Ingredients: 2 lbs Yukon Gold potatoes, peeled and cut into 2-inch chunks; 2 packed cups (about 5 oz) green cabbage, finely shredded; 4-5 scallions (green onions), thinly sliced (both green and white parts); 5-6 slices thick-cut bacon, diced (about 4 oz); 3 tbsp unsalted butter; 1/3 cup whole milk; Kosher salt and freshly ground black pepper, to taste; 1/3 cup all-purpose flour; 1 large egg, beaten; 1/3 cup vegetable oil (for frying, such as sunflower or canola oil); Optional: fresh parsley or chives, chopped; Optional: 1/2 cup grated cheddar cheese

Written by

lara

Posted on December 18, 2025

crispy colcannon patties - featured image

Comfort Food

December 18, 2025

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Picture this: you’re standing in your kitchen, and the comforting sizzle of bacon fills the air while a faint whiff of potatoes and butter starts to mingle in the background. There’s something about the smell of bacon and potatoes together that instantly makes your mouth water and your mind wander to warm, bustling kitchens. Honestly, when I first pressed a spoonful of colcannon (that classic Irish mash with cabbage and scallions) into a hot skillet and watched it turn golden and crisp, I knew I’d stumbled onto something special. The first bite was a revelation—crunchy on the outside, creamy and savory on the inside. It was the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Growing up, colcannon was a staple on St. Patrick’s Day. My grandma would mash up potatoes with cabbage, and there was always a little pat of butter melting in the middle, waiting for someone to sneak a taste. But let’s face it—leftover colcannon the next day was never quite as exciting. That changed the rainy Saturday I decided to fry up the leftovers, inspired by a craving for something crispy and snackable. Suddenly, our beloved family side dish became the star of the show. My family couldn’t stop sneaking these crispy colcannon patties off the cooling rack (and I can’t really blame them!). Even my picky eater declared them “the best potato thing ever,” which is high praise in our house.

These crispy colcannon patties with bacon & scallions are dangerously easy and packed with pure, nostalgic comfort. They’re perfect for St. Patrick’s Day spreads, potlucks, or just as a cozy side for Sunday dinner. They brighten up your Pinterest board and your real-life table. What I wish I’d known years ago is just how simple and crowd-pleasing these can be—no fancy ingredients, just honest, homestyle goodness. I’ve tested this recipe more times than I care to admit (in the name of research, of course), and it’s become a staple for family gatherings and gifting. If you’re in need of a warm hug in food form, you’re going to want to bookmark this one.

Why You’ll Love This Crispy Colcannon Patties Recipe with Bacon

Let me share a few reasons these colcannon patties have earned a permanent spot in my recipe rotation (and why they’ll win you over too):

Quick & Easy: These come together in under 30 minutes, making them perfect for busy weeknights, lazy brunches, or last-minute cravings. There’s something so satisfying about a recipe that tastes like you spent hours on it, but really, you’re in and out of the kitchen before you know it.
Simple Ingredients: No special shopping trip required—you probably already have potatoes, cabbage, bacon, and scallions hanging around. And if not, you’ll find everything at your local grocery store.
Perfect for Celebrations: Whether it’s St. Patrick’s Day, a cozy family dinner, or even breakfast-for-dinner, these patties fit right in. They’re great for potlucks or as a fun appetizer for friends.
Crowd-Pleaser: I’ve never met a person who could resist a crispy, golden potato cake. Kids and adults alike devour these (sometimes straight from the pan!).
Unbelievably Delicious: The crispy bacon bits, buttery mash, and pops of scallion make for a flavor and texture combo that’s pure comfort. The outside is shatteringly crisp, while the inside stays creamy and savory.

What sets these crispy colcannon patties apart from all the other potato cakes out there? It’s all about the technique. Mashing the potatoes just enough (never gluey), folding in just-cooked bacon, and using a touch of flour for structure—these are lessons learned from years of trial and error. The scallions add a gentle bite, the cabbage keeps things traditional, and the bacon…well, bacon makes everything better. This isn’t just another Irish potato pancake recipe—it’s my best, most reliable, and most beloved version. It’s comfort food reimagined: all the nostalgia, but with a crisp, modern edge and zero stress. Honestly, these are the kind of bites that make you do that happy little food dance.

Whether you want to impress guests (with zero chef stress) or just shake up your weeknight sides, these crispy colcannon patties with bacon & scallions hit all the marks. Give them a try and see if you don’t end up sneaking one or two before dinner’s even served!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver big flavor and satisfying texture without any fussy steps. Most of these are classic pantry staples, with a few easy swaps if you need them. Here’s what you’ll want to gather:

For the Colcannon Base:
- Yukon Gold potatoes, peeled and cut into 2-inch chunks (about 2 lbs / 900g) – These give a creamy, buttery mash that’s perfect for patties. Russets work too, but I love the texture of Yukon Golds.
- Green cabbage, finely shredded (about 2 packed cups / 150g) – Adds mellow flavor and classic colcannon texture. You can use savoy or even kale in a pinch.
- Scallions (green onions), thinly sliced (4-5 stalks) – Use both green and white parts for flavor and color.
- Thick-cut bacon, diced (5-6 slices / about 120g) – I recommend a good quality, smoky bacon for the best flavor.
- Butter, unsalted (3 tbsp / 42g) – For richness in the mash and to finish the patties.
- Whole milk (1/3 cup / 80ml) – Adds creaminess. You can use half-and-half or even dairy-free milk if needed.
- Kosher salt and freshly ground black pepper – To taste.
For Shaping and Frying:
- All-purpose flour (1/3 cup / 40g) – Helps bind the patties. For gluten-free, use a 1:1 GF blend or potato starch.
- Egg, large (1) – Acts as a binder so the patties hold together when frying.
- Vegetable oil (for frying, about 1/3 cup / 80ml) – I like sunflower or canola oil for a neutral taste. You can use ghee for extra flavor.

Optional Add-Ins:

Fresh parsley or chives, chopped – For a burst of color and freshness.
Cheddar cheese, grated (1/2 cup / 50g) – Adds a melty, savory twist. Totally optional, but delicious.

Ingredient Substitution Tips:

Swap cabbage for kale or savoy if you prefer a different green.
Use turkey bacon for a lighter version, or skip bacon for vegetarian patties—just add a pinch of smoked paprika for some depth.
For dairy-free, use vegan butter and your favorite plant-based milk.
You can use leftover mashed potatoes (about 3 cups) in place of fresh—just skip the boiling step and stir in cabbage, scallions, and bacon.

Honestly, this recipe is forgiving. The most important thing is to use potatoes you love and cook the bacon until deeply crispy—no soggy bacon bits here. Once you’ve got these basics, you’re good to go!

Equipment Needed

You don’t need fancy gadgets to make crispy colcannon patties—just a handful of kitchen basics and a good skillet. Here’s what I use:

Large pot – For boiling potatoes and blanching cabbage. Any sturdy pasta or soup pot works fine.
Colander – For draining potatoes and cabbage.
Large mixing bowl – For combining all the ingredients. If your bowl is on the small side, use two and mix in batches.
Potato masher or ricer – I prefer a hand masher for rustic texture, but a ricer gives ultra-smooth mash. A sturdy fork works in a pinch.
Skillet or frying pan (10-12 inch) – I use a cast iron skillet for the crispiest patties, but nonstick or stainless steel works too.
Slotted spatula – For flipping patties without breaking them. If you’re using a nonstick pan, go for silicone.
Paper towels – For draining bacon and patties after frying.
Measuring cups and spoons – For accuracy (especially important if you’re adjusting for dietary needs).
Cookie scoop or 1/4-cup measuring cup – Makes even patties, but you can shape by hand if you like.

If you don’t have a cast iron skillet, don’t worry. I’ve made these in everything from a basic nonstick to a stainless sauté pan—just keep an eye on your heat. And if your potato masher is missing in action (mine likes to hide), a sturdy fork and some elbow grease will do the trick. For budget-friendly options, your local kitchen store usually has solid, affordable potato mashers and spatulas that’ll last for years.

How to Make Crispy Colcannon Patties with Bacon & Scallions

Boil the Potatoes:

Place peeled, chunked Yukon Gold potatoes (2 lbs / 900g) in a large pot and cover with cold water by 1 inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 12-15 minutes, or until fork-tender and easily smashed. (Tip: If your potatoes are different sizes, cut the large ones smaller for even cooking.)
Blanch the Cabbage:

About 3 minutes before the potatoes are done, toss in the shredded cabbage (2 cups / 150g) to the same pot. This softens the cabbage just enough. Drain everything well in a colander and let steam dry for a minute. (Too much water = soggy patties, so don’t skip this step!)
Cook the Bacon:

While the potatoes cook, heat your skillet over medium heat. Add diced bacon (5-6 slices / 120g) and cook, stirring occasionally, until crisp and golden—about 6-8 minutes. Remove bacon with a slotted spoon and drain on paper towels. Reserve about 1 tablespoon of bacon fat; discard the rest.
Mash Potatoes & Mix Colcannon:

Transfer the hot potatoes and cabbage to a large mixing bowl. Add butter (3 tbsp / 42g) and milk (1/3 cup / 80ml). Mash by hand until mostly smooth but with a bit of rustic texture. Stir in sliced scallions, cooked bacon, and season with salt and pepper to taste. (It should taste a little salty—some will cook off during frying.)
Shape the Patties:

Let the mixture cool for 10 minutes (it’ll be easier to handle). Stir in flour (1/3 cup / 40g) and 1 large beaten egg. Scoop out 1/4 cup portions and shape into thick patties, about 3/4-inch thick. You should get 10-12 patties. (If the mix feels sticky, dust your hands with flour.)
Fry the Patties:

Wipe out your skillet and heat over medium with 2-3 tablespoons vegetable oil (or reserved bacon fat plus oil). When hot, add patties in a single layer (don’t crowd the pan). Fry 3-4 minutes per side, until deeply golden and crisp. Flip carefully with a spatula. Work in batches, adding more oil as needed. Drain on paper towels and sprinkle with a little salt while hot.
Serve:

Pile on a plate, scatter with extra scallions or parsley, and serve hot! (They’re best right from the pan, but see below for reheating tips.)

Troubleshooting Tips:

If patties fall apart, chill the mixture for 20 minutes before shaping, or add a bit more flour.
For extra crispiness, dust patties lightly in flour before frying.
If your oil is smoking, turn the heat down—it should shimmer, not spit.

My personal tip: Don’t rush the frying! Give the patties a gentle press with the spatula after flipping for a perfectly golden crust. And if a patty breaks? Just call it “rustic” and keep going—no one will complain once they taste them.

Cooking Tips & Techniques

Here’s what I’ve learned (sometimes the hard way) making crispy colcannon patties over the years:

Don’t Overmix the Potatoes: Mashing too much can make them gummy. Use a gentle hand and stop when they’re mostly smooth with some texture left.
Dry Is Key: Excess moisture is the enemy of crispy patties. Steam-drying the potatoes and cabbage after draining makes a world of difference. If your mash seems wet, spread it on a baking sheet for a few minutes to dry out.
Chill if Needed: Warm colcannon is easier to mix, but if you have time, chilling the mixture for 20-30 minutes helps the patties hold together and crisp up beautifully.
Use Enough Oil: Don’t skimp on oil in the skillet. A thin, even layer (not a deep fry) is perfect for a shatteringly crisp crust.
Flip Once: Let patties sear undisturbed before flipping. If they stick, give them another minute—once golden, they’ll release easily.
Keep Warm in the Oven: If making a big batch, keep fried patties on a rack in a 200°F (95°C) oven while you finish the rest. No soggy bottoms this way!

A few rookie mistakes I’ve made: using waxy potatoes (they get gluey), rushing the frying (undercooked centers), overcrowding the pan (leads to steaming, not crisping), and trying to flip too soon (patience pays off). Multitasking helps—prep scallions and bacon while potatoes boil, and clean as you go for a stress-free finish.

For consistent size, use a cookie scoop or measuring cup. And if you love a thicker crust, dust the shaped patties with a bit more flour before frying. It’s these little details that add up to patties you’ll be proud to serve (and maybe Instagram, just saying!).

Variations & Adaptations

One of the best things about this crispy colcannon patties recipe with bacon is how flexible it is. You can easily tailor it to your diet, what’s in season, or just to satisfy a craving. Here are some ideas:

Vegetarian Version: Skip the bacon and add a pinch of smoked paprika or sautéed mushrooms for savory depth. A handful of grated cheddar or vegan cheese is a fun twist.
Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free blend or potato starch. The patties crisp up just as well (I’ve tested this for a friend’s celiac son, and it works beautifully).
Low-Carb or Paleo: Use mashed cauliflower (or half potatoes, half cauliflower) and almond flour as a binder. You’ll get a lighter patty with lots of flavor.
Seasonal Swaps: In the spring, add a handful of fresh peas or chopped spinach. In the fall, try sweet potatoes or parsnips for a different spin.
Cheesy Upgrade: Stir in a little sharp Irish cheddar or pepper jack for a melty surprise in every bite.
Different Greens: Use kale, savoy cabbage, or even collards instead of green cabbage. Just chop finely and blanch with the potatoes.
Baked Instead of Fried: For a lighter version, brush patties with oil and bake at 425°F (220°C) for 18-20 minutes, flipping halfway through. They won’t be quite as crisp, but still very tasty.
Mini Patties: Make bite-sized cakes for appetizers—just use a heaping tablespoon per patty and reduce frying time.

One of my favorite spins: I once added a spoonful of Dijon mustard and some fresh dill to the mix for a brunch version with smoked salmon on top. It was unexpectedly amazing and totally brunch-worthy.

Serving & Storage Suggestions

For the best experience, serve these crispy colcannon patties piping hot, straight from the skillet. The crust stays crisp, and the interiors are perfectly creamy. Here’s how I like to serve and store them:

Serving Suggestions:
- Top with extra scallions, chopped parsley, or a dollop of sour cream for a fresh contrast.
- Pair with poached or fried eggs for a hearty breakfast or brunch.
- Serve as a side with corned beef, roast chicken, or a simple green salad.
- For appetizers, make mini patties and serve with a mustard dipping sauce or horseradish cream.
- They’re a hit on any St. Patrick’s Day buffet table or as a cozy weeknight side.
Storage:
- Cool leftovers completely, then store in an airtight container in the refrigerator for up to 4 days.
- For longer storage, freeze patties on a baking sheet until solid, then transfer to a zip-top bag. They’ll keep for up to 2 months.
Reheating Tips:
- Reheat in a hot skillet with a little oil for 2-3 minutes per side to restore crispiness.
- Oven method: Bake at 400°F (200°C) for 10 minutes, flipping halfway.
- Microwave works in a pinch, but patties lose their crunch (still tasty, though!).
Flavor Note: The flavors deepen as they sit, so leftovers can taste even better the next day.

Whether you’re feeding a crowd or just meal-prepping for yourself, these patties are super flexible and forgiving. And if they disappear before you get around to storing them—well, that’s a good sign!

Nutritional Information & Benefits

Here’s a quick look at what you’re getting with every delicious bite of these crispy colcannon patties with bacon & scallions:

Each patty (assuming 12 per batch) is about 150 calories, with 7g fat, 16g carbs, 5g protein.
Potatoes are a good source of vitamin C, potassium, and fiber (especially if you leave some skin on).
Cabbage is loaded with vitamin K and antioxidants.
Bacon adds flavor and protein, but you can use turkey bacon or omit for a lighter option.
Recipe is naturally nut-free; can be made gluten-free or dairy-free with easy swaps.
Contains egg and wheat (unless adapted).

I love that these patties offer the comfort of classic mashed potatoes but with a bonus of greens and protein. It’s a side dish you can actually feel good about. Enjoy them as part of a balanced meal, or treat yourself to a few as a savory snack!

Conclusion

If you’re looking for a side dish that’s crispy, comforting, and just a little bit special, these crispy colcannon patties with bacon & scallions are it. They bring together everything I love about Irish comfort food—simple ingredients, bold flavors, and that irresistible golden crust. Plus, they’re easy enough for a weeknight but impressive enough for company.

Don’t be afraid to make this recipe your own—swap in your favorite greens, try a different cheese, or go vegetarian if you like. Honestly, once you try these, I bet they’ll become a family favorite in your house too. Every time I make them, I get requests for seconds (and the recipe!).

So, what are you waiting for? Give these a try, and let me know how you make them your own in the comments. If you loved them, share a photo or pin this recipe to your favorite board. Here’s to crispy, golden comfort—one bite at a time!

Frequently Asked Questions

Can I make colcannon patties ahead of time?

Absolutely! You can shape the patties up to a day in advance and keep them covered in the fridge. Fry them just before serving for the best crispiness.

Can I freeze leftover patties?

Yes—just cool completely, freeze on a baking sheet until solid, then transfer to a freezer bag. Reheat from frozen in a hot skillet or oven until warmed through and crisp.

What’s the best potato for colcannon patties?

I recommend Yukon Gold for their creamy texture and buttery flavor. Russet potatoes work too, but they’re a bit fluffier and less rich.

Can I make these gluten-free?

Definitely! Swap the all-purpose flour for a 1:1 gluten-free flour blend or potato starch. The patties hold together and crisp up beautifully.

What can I use instead of bacon?

For a vegetarian version, skip the bacon and add a pinch of smoked paprika or use sautéed mushrooms for savory flavor. Turkey bacon works as a lighter alternative.

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