Colcannon, a traditional Irish dish of mashed potatoes with cabbage. It is very tasty and makes a wonderful side dish eaten with corned beef.
Friends impact our lives in more ways than one. I remember a time when St. Patrick’s Day was just another day until I became good friends with K who is of Irish descent. We both share the love of tea, soy, and simple but wholesome foods. She introduced me to the world of organics and many ingredients that I would not otherwise have tried, like spelt flour, carob chips, and agave nectar to name a few. Because of my friendship with her, I am now more aware of things Irish.
St. Paddy’s Day Parade
For the past two years since I started this food blog, I have joined the St. Paddy’s Day Parade hosted by The Daily Spud. This year, the parade is taking a break but our celebration continues. I prepared Soda Bread and Corned Beef and Cabbage as I have done so for the past several years. A Facebook fan mentioned Colcannon and it piqued my interest. When I saw the recipe over at Wives with Knives, I knew I had to give it a try. Cathy’s Colcannon recipe is a good one from her great grandmother.
Colcannon with Stir Fried Cabbage
Most Colcannon recipes call for the cabbage to be boiled. I like this one because the cabbage is simply stir-fried until barely tender. The mashed potatoes is one that I have always made. The recipe below was adapted from Wives with Knives.
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Colcannon (Irish Mashed Potatoes with Cabbage)
- 6 slices bacon (cut into ¼-inch strips)
- 6 green onions (thinly sliced)
- 1½ lbs cabbage (thinly sliced) (675g)
- Salt and pepper to taste
- 1½ lbs potatoes (peeled and cubed) (675g)
- 2 tbsp butter (28g)
- ½ tsp mustard powder
- Salt and pepper to taste
- ½ cup warm milk (120ml)
- Boil cubed potatoes in a medium sized pot together with 1 cup water. When water comes to a boil, season with salt. Reduce heat and allow it to cook for about 15 minutes or until potatoes are very soft. Turn off heat. Most of the water would have been absorbed but if there is excess liquid, drain it.
- Add butter, mustard powder, and pepper. Pour in warm milk. Mash potatoes with a potato masher. Set aside.
- Fry bacon in a large pan until almost crisp, about 5 minutes. Drain excess fat, leaving just a tablespoon. Stir in green onions followed immediately by cabbage until just tender, about 3 minutes. Turn off heat.
- Add mashed potatoes and give it a quick gentle stir.
- Remove and serve immediately.
Other St. Patrick’s Day Recipes
Here are the other two recipes for St. Patrick’s Day or any day. Simply click on the link or picture to view the recipe.