Colcannon is a traditional Irish Side dish that goes well with everything from pot roast and corned beef and cabbage to a simple pan-fried steak.
Don’t be intimidated by the unfamiliar name. Colcannon is a fast and easy dish to make make and tastes just as good (if not better) as leftovers the next day.
What is Colcannon made of?
At the end of the day, Colcannon is pretty much Irish mashed potatoes with the addition of cabbage or kale. There are also varieties of this dish. The one we’ll cover below is a basic version that you can then add and tweak to your liking.
What’s the difference between Colcannon and Champ?
You could say that Colcannon and Champ are cousins. They are both versions of mashed potatoes. But where Colcannon has greens in it such as cabbage or kale, Champ typically only has scallions or leeks in it. But don’t worry, both have plenty of cream and butter!
How to make Colcannon
Ingredients
- 3 Russet potatoes
- 3 cups cabbage (thinly sliced) or kale (chopped or torn)
- ½ cup whole milk, warm
- 2 tbsp butter
- salt and pepper to taste
- 3 ounces bacon (optional)
Directions
- Start by cooking the bacon on the stovetop. When bacon is cooked, place it on a layer of paper towels to absorb excess grease.
- In a medium-sized pot place the potatoes, and add enough water to just cover them. Salt the water, generously.
- On high heat, bring the pot to a boil. Then reduce heat to a simmer and cook for 15-20 minutes. The potatoes should be tender when you poke them with a knife or fork.
- While your potatoes are cooking, in a medium pot, bring your water to a boil and steam your cabbage. (See recipe notes for instructions on steaming)
- When your potatoes are done, drain them and return them to your pot.
- In a small saucepan on low heat, melt your butter.
- With a potato masher or potato ricer, mash the potatoes to your desired consistency.
- Slowly add your warm milk and melted butter.
- If adding bacon, crumble the bacon and gently mix into your potatoes.
Colcannon (Mashed Potatoes with Cabbage)
Ingredients
- 3 Russet potatoes
- 3 cups cabbage or kale thinly sliced
- ½ cup whole milk warm
- 2 tbsp butter
- salt to taste
- pepper to taste
- 3 oz bacon (optional)
Instructions
- Start by cooking the bacon on the stovetop. When bacon is cooked, place it on a layer of paper towels to absorb excess grease.
- In a medium-sized pot place the potatoes, and add enough water to just cover them. Salt the water, generously.
- On high heat, bring the pot to a boil. Then reduce heat to a simmer and cook for 15-20 minutes. The potatoes should be tender when you poke them with a knife or fork.
- While your potatoes are cooking, in a medium pot, bring your water to a boil and steam your cabbage. (See recipe notes for instructions on steaming)
- When your potatoes are done, drain them and return them to your pot.
- In a small saucepan on low heat, melt your butter.
- With a potato masher or potato ricer, mash the potatoes to your desired consistency.
- Slowly add your warm milk and melted butter.
- If adding bacon, crumble the bacon and gently mix into your potatoes.
Nutrition
What does Colcannon mean in English?
Great question. And even if you weren’t wondering, it’s an interesting tidbit of info to have in your back pocket. Colcannon derives from the Gaelic word “cal ceannann”—meaning white-headed cabbage. It’s popular in
Both Colcannon and Champs are popular dishes across Ireland. During the 1600 and 1700s, cabbage and potatoes were common foods for the working class. Over the years it’s been a slow evolution of adding additional ingredients such as kale and bacon.
More Irish Recipes
More Potato and Root Vegetable Recipes
Have questions or suggestions? Leave them in the comments below. Until next time: Stay salty, and sweet 😉
