Colcannon Recipe (Cabbage and Potatoes)

This Colcannon recipe is the proper St. Patrick’s Day dish (or some other day you’re craving true consolation meals)! It’s a conventional Irish dish combining creamy mashed potatoes with candy cabbage and fried onion. It’s the last word cozy facet.

bowl of Colcannon Recipe with butter on top

Taste: Buttery, savory, and barely candy from the cooked cabbage and onions.
Swaps: You need to use kale as a substitute of cabbage, however I choose the softer and sweeter style of cabbage.
Serving Ideas: Colcannon is historically topped with melted butter – as a result of let’s be trustworthy, mashed potatoes and butter are a match made in heaven. This dish is nice served with corned beef or glazed honey ham.

baking potatoes , leeks , cabbage , butter and cream with labels to make Colcannon Recipe

Ingredient Notes and Swaps

Potatoes: You’ll want a superb starchy baking potato. My favourite decisions are Russet or Yukon Gold potatoes. As soon as boiled, mash them with numerous butter, gentle or heavy cream. Whereas it’s not conventional, you may also add bitter cream or cream cheese to style.
Cabbage: Inexperienced cabbage turns into tender and candy when fried with butter. Nonetheless, you possibly can substitute curly kale (about 1lb) or savoy cabbage in case you choose.
Onion: Fried onions pair superbly with mashed potatoes. Use a white onion, a inexperienced onion, or attempt leeks for an extra-special dish. Leeks are mildly flavored and appear to be extra-large scallions.
Butter & Bacon: Might something be higher? I like the flavour bacon provides, though it’s not a conventional addition. If I’ve it available, I add it, but when I don’t, this colcannon recipe is equally scrumptious with simply butter.
Variations: Swap in parsnips for a part of the potatoes for a candy twist. For additional richness and savoriness, cook dinner the greens in bacon drippings and fold in crispy bacon on the finish.

Learn how to Make Calcannon

Cook dinner the potatoes in a big saucepan till fork-tender and drain nicely.
Mash the potatoes with cream and butter (full recipe under).
Soften the onion, leeks, and cabbage in a skillet. Season.
Stir the cabbage combination into the potatoes and high with butter.

Garnish with a sprinkle of parsley, chives, and/or crisp bacon.

adding cooked cabbage to potatoes to make Colcannon Recipe

Mash and drain the potatoes to stop them from turning watery.
Heat the cream earlier than including it to the potatoes so they’re clean.
Mash gently and cease as soon as clean to stop a gluey texture. A ricer makes them additional fluffy.
Lower cabbage into small, even items so it stays tender and folds into each chunk.
Leeks conceal grit between layers, so slice first, then rinse in a bowl of water.

close up of Colcannon Recipe with butter

What to Do With Leftover Colcannon

Fridge: Hold leftovers in an hermetic container within the fridge for 4 days or within the freezer for two months.

Reheat: To reheat it, place it on the stovetop with a bit of cream to maintain the consistency of the mashed potatoes.

Leftovers: Can be utilized to high shepherd’s pie or was crispy potato patties, or add floor beef to make ground beef and cabbage.

Extra St. Patrick’s Day Recipes

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 20 minutes

Cook dinner Time 30 minutes

Whole Time 50 minutes

Carry a big pot of salted water to a boil. Add the potatoes and simmer for 12-Quarter-hour or till fork-tender.
Whereas the potatoes are cooking, put together the onion or leeks, and cabbage. Cube the white onion into ½-inch items or slice the white and lightweight inexperienced elements of the leeks thinly and rinse nicely. Lower the cabbage into 1-inch items.
Soften ¼ cup of butter in a big skillet over medium warmth. Cook dinner the onion or leeks and cabbage within the butter till the onion is translucent and the cabbage is tender.
As soon as the potatoes are cooked, drain them and return them to the nice and cozy pot. Mash the potatoes with a potato masher, including cream and three tablespoons melted butter. Season with salt and pepper.
Gently fold the mashed potatoes, cabbage, and onions collectively.
Prime with further melted butter if desired.

If desired, change 1lb of potatoes with 1lb of parsnips. Russet potatoes are good and starchy and make nice mashed potatoes, Yukon gold is one other good selection. Potatoes might be mashed with a masher or potato ricer.
Kale might be added to the cabbage or used instead of cabbage on this dish.
To Add Bacon: We love the flavour bacon provides to colcannon, so we frequently use it instead of butter to fry the onions/leeks and cabbage.

When you love bacon, cook dinner 4-6 slices of bacon in a pan till crispy. Take away the bacon and put aside. Add 1 tablespoon of butter to the bacon drippings.
Cook dinner onion or leeks and cabbage within the bacon drippings till the onion is translucent and the cabbage is tender.
Combine the bacon, cabbage, and onions with the mashed potatoes per the recipe above.

Hold leftovers in an hermetic container within the fridge for 4 days and within the freezer for two months.

Vitamin data offered is an estimate and can fluctuate based mostly on cooking strategies and types of components used.

Course Aspect Dish

Delicacies American, Irish

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