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Colcannon’s cousin, champ, was a popular dish among the lower class of Ireland because of the "cheap" nutrition it supplied. Similar to colcannon, it was also a popular dish served on Halloween



  • 5 large russet potatoes, peeled and cubed
  • 4 thick-cut strips Irish bacon, cooked and chopped
  • 1 Tablespoon butter
  • 3 Tablespoons chopped chives
  • 1 small onion, finely diced
  • Salt, to taste
  • Milk, as needed



Place the cubed potatoes in a large pot of cold, salted water and bring to a boil. Cook until the potatoes are fork-tender, about 12 minutes. Drain the potatoes and return to the pot.

Place the bacon, butter, chives, and onion inside the pot of potatoes and beat together using a hand mixer. Season with salt to taste. Slowly add milk as you are blending, until you get desired consistency, and serve.