Colcannon

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This Colcannon recipe is a traditional Irish recipe. Colcannon mashed potatoes are the perfect side dish to serve for a St. Patrick’s Day dinner!

Colcannon

What is Colcannon?

Colcannon is an Irish and Scottish dish comprised of mashed potatoes with either cabbage or kale.  Butter, milk, green onions and salt and pepper are typical added ingredients. It’s considered a cheap, year-round staple food.  Though it’s thought of more now as a comfort food that is popular to eat in the fall and winter months.

Traditional Irish Colcannon is made with potatoes and cabbage.  This recipe has added pancetta and plenty of green onions to make it extra delicious!

Colcannon

What do you eat Colcannon with?

You’ll enjoy serving these Colcannon potatoes as a side dish to corned beef or lamb on St. Patrick’s Day or for a special dinner.  Traditionally, it is often eaten with boiled ham or Irish bacon.

Here are a couple of recipes I recommend serving as a main dish to Colcannon:

Colcannon

What’s the difference between Champ and Colcannon?

Colcannon is known for its combination of mashed potatoes and cabbage.  Champ is another Irish mashed potato dish.  In a traditional Champ recipe, you’ll find onions substituted for the cabbage.

Colcannon

If you happen to be planning an Irish Dinner Party with friends, you might like to check out my Irish Dinner Party Menu.  It’s a menu I used when I planned a dinner with some of our friends that we were in a gourmet dinner group with.

Here are some additional recipes to consider for St. Patrick’s Day:

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Colcannon

Colcannon is traditional Irish Mashed Potatoes with cabbage.
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 6 servings
Calories 418kcal
Course Side Dish
Cuisine American
Keyword colcannon, irish colcannon, irish colcannon recipe

Ingredients

  • 3 3/4 pounds (about 6 large) Yukon Gold Potatoes, peeled & cut into 1-inch pieces
  • 4 ounces chopped pancetta
  • 1 bunch green onions, chopped
  • 1 tablespoon butter
  • 1/4 cup water
  • 2 heads (about 9 cups) cabbage, sliced thinly
  • 1 1/2 cups milk, warmed
  • 6 tablespoons (3/4 stick) unsalted butter, cut into bits & softened
  • salt and pepper, to taste

Instructions

  • Place the cut potatoes in large pot of salted water. Bring to a boil; simmer, covered, for 15 minutes, or until tender.
  • While the potatoes are cooking, saute the pancetta and onions in a large saute pan with 1 tablespoon of butter. Add the cabbage and water and saute until the cabbage is tender and a bit caramelized.
  • Drain the potatoes. Place in a large bowl and mash with a potato masher. Stir in the milk, butter and cabbage. Add salt and pepper to taste.

Notes

  • If you are preparing this recipe as GLUTEN-FREE, just be sure to use a brand of pancetta that is known to be GF.

Nutrition

Serving: 1serving | Calories: 418kcal | Carbohydrates: 45g | Protein: 13g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 50mg | Sodium: 219mg | Potassium: 1528mg | Fiber: 10g | Sugar: 6g | Vitamin A: 820IU | Vitamin C: 73.9mg | Calcium: 217mg | Iron: 10mg
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