Colcannon is a tasty Irish side dish that’s great to serve for St. Brigid’s Day, St. Patrick’s Day, or any day you want something that is a little bit different. It’s ideal for taking to a potluck and is always a hit! Simple to make, it’s like mashed potatoes kicked up a notch.
As with many recipes, there can be regional differences to Colcannon, so feel free to experiment with making it your own. Spinach or kale, instead of or along with the cabbage, can be a delicious addition to this. Try a mixture of regular potatoes and sweet potatoes or mashed carrots too!
Not all regions of Ireland add meat to Colcannon, so you can easily omit this and turn it into a vegetarian recipe. You could even use a vegan bacon substitute! Either way, a vegetarian version of Colcannon makes for a perfect meatless main dish for Meatless Monday or a Friday in Lent.
Not looking for a vegetarian version? Instead of the bacon, try using leftover ham or pork roast. Pancetta or pork belly are both scrumptious in this!
Irish Colcannon Potato Recipe
Irish Colcannon Recipe
Colcannon is a simple tasty Irish potato side dish that’s great to serve for for Irish holidays or any day! Ideal for taking to a potluck & always a hit!
- 3 lb potatoes
- 1 1/4 cups milk milk should be hot
- 2 sticks butter
- 1 head cabbage shredded
- 1 lb bacon cooked and diced
- 4 scallions chopped
Boil or steam the potatoes until tender.
Meanwhile, boil the cabbage until mostly tender (it will darken in colour).
Peel and mash the potatoes adding in a stick of butter and the hot milk. (Note: I often leave the skin on the potatoes. I like the extra flavor and nutrients from it but that’s not traditional for this recipe. Use your own personal preference.)
Season potatoes with salt and pepper to taste.
Once the cabbage is mostly tender, add 2 T. of butter, put the lid on the pan, and continue to boil for another 2 minutes until completely tender.
Drain the cabbage and stir it into the mashed potatoes along with the bacon and scallions.
A tasty way of serving this is to place a serving on each plate, make a well in the potato mixture, and pop a tablespoon of butter into each well. Some like to then garnish this with a sprinkling of parsley.
Not only is this a delicious recipe, but it’s a budget-friendly one as well. It can be a great way to use up leftovers and extend portions with the addition of the cabbage and meat. While it’s mostly served as a side dish, it can certainly be used as a hearty main dish as well.
These Honey Maple Bourbon Glazed Carrots would be a great complement to this yummy potato dish.
[…] Want a delicious Irish recipe to serve on St. Brigid’s Day? There’s a recipe for Colcannon over on my cooking blog, The Red Apple Tearoom: http://islandtearoom.wordpress.com/2010/02/01/colcannon/ […]
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