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How to make Cabbage, Bacon, and Potatoes recipe you’ll love

St. Patrick’s Day is right around the corner and this week’s guest blogger Karyl from karyl’s Kulinary Krusade is here with Cabbage, Bacon, and Potatoes, a recipe that I know you will just love.

If you’re not a fan of corned beef Karyl substitutes bacon for a yummy and flavorful addition to her take on a popular Irish dish Colcannon style. Try this recipe tonight and I have a feeling it will become a family favorite.

Please stop by and visit karyl at Karyl’s Kulinary Krusade, say hello, and learn more about her recipes and restaurant reviews today!

Please let us now how you love the Cabbage, Bacon, and Potatoes in the comments!

Cabbage, Bacon, and Potatoes

Cabbage, Bacon, and Potatoes



•   4 pieces thick-cut bacon

•   1 1/2 lb. baby red potatoes

•   3 cups cabbage, sliced

•   1/2 cup yellow onion, diced

•   4 cloves raw garlic, thinly sliced

•   Salt & freshly ground pepper, to taste

•   1 teaspoon cayenne pepper (optional)

•   Teaspoon onion powder

•   1 teaspoon garlic powder

•   Canola or vegetable oil (to cook potatoes)





Add just enough oil to a baking pan to cover the bottom of pan. Turn oven to 400 degrees, and immediately put pan into oven so oil heats at the same time.

Clean and cut potatoes. Do not remove the skin. You want all potatoes to be about the same size, so cut in half or quarters, as needed. 
 Add potatoes to a pot of cold, lightly salted water. Bring water to boil, and let par-cook for 4-5 minutes. Drain water. When potatoes are cool enough to handle, score the potato flesh with a fork. Do not score the skin.

When oven is ready, add potatoes to pan. Cook, turning every 7-10 minutes, until potatoes are browned on all sides. Will take 20-30 minutes, depending on the size of the potatoes. Remove and drain on paper towels.

Cook the bacon

Add bacon to large skillet over medium heat, and cook until done to your preference. Remove bacon and drain on paper towels. When bacon is cool, cut into bite-sized pieces.

Discard excess bacon drippings. The amount you discard is up to you. I discard all but about 1 teaspoon.  Next, add onion to skillet and cook until translucent. Add garlic and cook for 2 minutes.

Add cabbage, and season with salt, pepper, cayenne, garlic powder and onion powder.  After a few minutes, check cabbage. You may need to add a little water to help the cabbage cook down. Sauté lightly, until cabbage is soft enough for your liking. This will take about 10 minutes.

Add potatoes and bacon to cabbage mixture, and stir to combine. Add a little more black pepper, if desired. Portion into bowls and serve

Cabbage, Bacon, and Potatoes

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