For an extra layer of flavor, consider adding a splash of cream sherry or dry white wine to the cabbage while it simmers. If you don't have leftover corned beef, cooked ham or even crumbled bacon work wonderfully in this dish. Feel free to adjust the amount of milk to achieve your desired consistency – some prefer a thicker, more rustic Colcannon, while others enjoy a creamier version.
St. Patrick's Colcannon
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PREP TIME25 mins
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COOK TIME25 mins
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TOTAL TIME50 mins
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SERVING8 People
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VIEWS118
Embrace the heart of Irish comfort food with Colcannon, a creamy and satisfying dish that transforms humble ingredients into a culinary hug. This recipe is perfect for using leftover corned beef or ham, offering a delightful second life to your favorite savory meats.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate38 g
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Cholesterol95 mg
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Fiber7 g
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Protein20 g
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Saturated Fat17 g
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Sodium191 mg
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Sugar8 g
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Fat34 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPlace the quartered red potatoes in a large saucepan and cover with water by about an inch. Bring to a boil over high heat, then reduce to a simmer. Cover and cook until the potatoes are fork-tender (approximately 20 minutes).
02
StepWhile the potatoes cook, bring a large pot of salted water to a boil. Add the shredded cabbage and 2 tablespoons of butter. Cover and simmer until the cabbage is tender but not mushy (about 10-12 minutes). Drain well.
03
StepIn a skillet over medium heat, melt 1/2 cup (1 stick) of butter. Add the minced garlic and the white parts of the sliced green onions. Cook, stirring occasionally, until the garlic is fragrant and softened, but not browned (about 2 minutes).
04
StepOnce the potatoes are cooked, drain them thoroughly. Mash the potatoes with white pepper to taste. Gently fold in the melted garlic butter mixture, hot milk, cooked cabbage, and warmed corned beef.
05
StepTransfer the Colcannon to a serving dish and sprinkle with the green parts of the sliced green onions before serving.
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Janelle Boyle
Jun 25, 2025I added a bit of Dijon mustard for a little tang, and it was a hit!
Tad Fahey
Jun 8, 2025This recipe is fantastic! My family loved it, and it was a great way to use up leftover corned beef.
Kelley Sanford
Oct 8, 2024I substituted kale for the cabbage, and it was still delicious! Thanks for the inspiration.
Garrick Oconner
Sep 2, 2024Easy to follow instructions and a truly comforting dish. Will definitely be making this again!
Edyth Kuhlman
May 3, 2024The browned butter tip is a game-changer. It added so much depth of flavor to the Colcannon.