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!
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!
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:
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.
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:
- Beef and Guinness Stew
- Cheesy Soda Scones
- Shamrock Punch
- Irish Stew
- Brown Butter Soda Bread
- Shamrock Shake
- Irish Bread Pudding with Caramel- Whiskey Sauce
Colcannon
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello there would this colcannon recipe freeze well do you think?
No idea- I have never frozen it. It’s worth a try 🙂