• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Foodle Club

  • Recipe Index
  • All Recipes (date order)
  • Convert grams to cups
  • How to guides
  • Collections
  • About
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • All Recipes (date order)
  • Convert grams to cups
  • How to guides
  • Collections
  • About
  • Mobile Menu

    • Facebook
  • ×
    • A spoonful of sweet and sour dipping sauce being lifted from a small bowl.
      Quick and easy sweet and sour dipping sauce
    • A crispy prawn spring roll that has been dipped in dipping sauce.
      Crispy prawn spring rolls
    • Slices of chocolate loaf cake with a covering of chocolate.
      Chocolate ice cream loaf cake
    • Sliced pot roast of brisket on a serving platter, garnished with rosemary, with potatoes and carrots on the side.
      Braised brisket pot roast with tasty capsicum gravy
    • A dish of meatballs in curried onion sauce on a table next to a bowl of peas and a dish of rice.
      South African-style curried meatballs - oven-baked in rich gravy
    • A cream scone cut in half, spread with butter and topped with strawberry compote.
      Strawberry cream scones - no butter needed
    • A collage of 9 of the recipies featured in this dinner pie collection.
      23 Dinner pie recipes - easy to make, delicious to eat
    • A slice of baked yoghurt cheesecake on a plate, topped with blueberry compote.
      Easy baked yoghurt cheesecake with blueberry compote
    • A white dinner plate with minced beef hash, baked beans and a side of green salad.
      Easy minced beef hash - old-fashioned comfort food
    • A collage of varrious pasta dishes.
      24 pasta recipes with a twist - quick suppers and simple salads
    • A slilver cake dish filled with choc chip meringue cookies.
      Crispy choc chip nut meringue cookies
    • A crispy pork hock on a pile of mashed potatoes, surrounded with gravy on a white plate.
      Crispy oven-baked pork hocks with red wine gravy
    Home » Recipes » Sides and salad recipes

    Irish colcannon

    Published: Feb 1, 2023 · Modified: May 27, 2024 by VJ · This post may contain affiliate links · 2 Comments

    Jump to recipe

    Mashed potatoes, mixed with green cabbage and lots of butter make this Irish colcannon a truly irresistible side dish to serve with roasts, sausages or other meat dishes. You can even fry leftovers up with other vegetables and transform it into a delicious dish of bubble and squeak.

    Irish colcannon in a brown serving dish with a brown wooden spoon.
    Jump to:
    • What is colcannon?
    • What you will need
    • What to do
    • Colcannon FAQ
    • Save for later
    • Related recipes recipes
    • 📋The recipe

    What is colcannon?

    In its simplest form, colcannon is simply boiled potatoes mashed with boiled cabbage and topped with a knob of butter! If you want to get closer to the authentic Irish version of colcannon, you can substitute the cabbage with kale.

    However, you can have many variations on a theme. Some people like to add chopped leeks (which I have done), others turn colcannon into a cross between colcannon and champ, and add spring onions, and yet other people will add chopped crispy bacon bits and turn it into a complete meal.

    The concept is similar to the very South African way of mixing vegetables with potatoes - such as this recipe for boereboontjies (or mashed green beans), which can also be made with carrots or spinach instead of beans.

    Rumbledethumps is the Scottish version of colcannon, is made with mashed root vegetables combined with fried cabbage and onion.

    Thinking about it, these recipes all probably stem from times gone by, when potatoes were plentiful, and fresh vegetables less so. It was a way of making vegetables stretch to feed more mouths.

    Either way, colcannon is a very tasty dish, and I'm happy to be able to share my simple version with you in time for St Patrick's Day.

    A dish of colcannon on a table next to a wooden serving spoon.

    What you will need

    Equipment

    For boiling the potatoes and sauteing the leeks and cabbage, you will need a couple of saucepans. The only other items you will need are a potato peeler, and a sharp knife and a chopping board for cutting up the vegetables.

    Ingredients

    This recipe will feed 4 people as a side dish. To make a larger batch, simply adjust the amount of vegetables you use.

    **You can get the full recipe for Irish colcannon on the printable recipe card at the end of this post**

    Ingredients for Irish colcannon.

    Potatoes - choose a potato that you would normally use for making mash, such as Maris Piper or King Edward. You want quite a floury potato, not a starch one.

    Leek - make sure you wash all the grit out from between the leaves of the leek.

    Cabbage - for this recipe I've used a savoy cabbage because it has a nice green colour. You can use white cabbage, but then your colcannon is not going to have the lovely green colour running through it. And as I said earlier, you can substitute this with a similar amount of kale.

    Butter - you can use either salted or unsalted butter, but you will need to take this into account when deciding how much salt to add to the colcannon.

    Cream - use single (or pouring) cream - if you don't have single cream you can use milk instead.

    Nutmeg - this is optional, and you will only need about one-quarter of a teaspoon. A small amount of nutmeg does add an additional subtle flavour to the finished dish. You can use either ground nutmeg, or whole nutmeg which you grate on a micro planer (or the smallest holes on a cheese grater).

    Not pictured, but you will also need salt (which is optional and to your own taste) and freshly ground black pepper.

    What to do

    Potatoes boiling in a saucepan.

    Peel the potatoes and cut them into quarters. Place them in a pan of cold salted water, cover with a lid and boil until the potatoes are soft enough to mash. Drain the potatoes through a colander then return them to the pan.

    Raw sliced leeks and savoy cabbage in a saucepan.

    Slice the leeks and cabbage thinly. Melt the butter in a saucepan, then add the leeks and cabbage, season lightly with salt, cover with a lid and let them sweat over a low heat until they have softened. Stir occasionally. This will take about 10 minutes. Stir in one or two tablespoons of water if the vegetables start to stick to the pan.

    Cooked sliced leeks and savoy cabbage in a saucepan.

    After 10 minutes the leeks and cabbage should be soft and have reduced in volume by about half. Remove the pan from the heat.

    Mashed potatoes in a saucepan.

    Add the nutmeg, cream and butter to the potatoes and mash thoroughly.

    Cooked leeks and cabbage stirred into mashed potatoes in a saucepan.

    Stir in the cooked cabbage mixture. Check for seasoning and add ground black pepper to taste.

    Irish colcannon in a brown serving dish with a brown wooden spoon.

    Transfer the mixture to a serving dish and top with a knob of butter. Serve as a side dish with your favourite roast.

    I also like to serve this dish with my crispy eisbein - the cabbage and mashed potatoes make the perfect foil for the richness of the pork.

    If you'd like to be notified of new recipes, why not subscribe to my newsletter? To say thank you, you will receive a free recipe e-book containing some of my most popular cakes and desserts.

    Colcannon FAQ

    Can I freeze colcannon?

    Yes, cooked potatoes freeze very well. Allow the colcannon to cool and then pack it into suitable freezer containers. Freeze for up to 6 months.
    When you are ready to eat it, allow it to defrost in the refrigerator and then reheat it either in a saucepan on the stove or in the microwave.

    Can I make it in advance?

    Yes, you can prepare the dish up to 4 days ahead of time and then store it in a covered container in the refrigerator.
    When you are ready to eat it, you can reheat it either in a saucepan on the stove or in the microwave.

    What can I do with leftovers?

    There is quite a lot you can do with leftover colcannon, here are a few suggestions to give you some ideas:

    - pan-fry the colcannon in hot oil, turning occasionally with a spatula, until it starts to brown. Serve as hash browns with eggs and bacon for breakfast.

    - use the colcannon mash (sprinkled with cheese) as a topping on a shepherd's pie.

    - make potato cakes by mixing the leftovers with a small egg and 3 or 4 tablespoons of flour (depending on how much leftover colcannon you have). Optionally add a few rashers of crumbled crispy bacon. Form into patties and fry for 2 to 3 minutes per side. These are delicious with sausages.

    Save for later

    If you'd like to make this colcannon, why not save the recipe to one of your Pinterest boards so you can find it easily? Just click on the image below.

    Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the page.

    Related recipes recipes

    Here are some other Irish recipes you might like to try:

    • Lamb stew in a bowl next to a plate of crusty bread rolls.
      Slow cooker Irish lamb stew with barley
    • A loaf of seeded Irish soda bread on a wooden board.
      No-knead Seeded Irish Soda Bread with buttermilk
    • Irish Seafood Chowder in a creamy sauce

    Visit my British recipes page to find these and other recipes from the British Isles.

    📋The recipe

    Irish colcannon in a brown serving dish with a brown wooden spoon.

    Irish colcannon

    Mashed potatoes, mixed with green cabbage and lots of butter make this Irish colcannon a truly irresistible side dish to serve with roasts, sausages or other meat dishes. You can even fry leftovers up with other vegetables and transform it into a dish of delicious bubble and squeak.
    Recipe by: Veronica
    Side Dish
    British, Irish
    Calories 203
    Prep 10 minutes minutes
    Cook 20 minutes minutes
    Total Time 30 minutes minutes
    Servings: 4 people as a side dish
    Print Pin Comment Bookmark Saved!
    Prevent your screen from going dark
    5 from 2 votes

    (Click the stars to rate this recipe)

    Equipment

    • Saucepan
    • Sharp Knife
    • Chopping Board

    Ingredients

    • 1 pound / 450 grams potatoes
    • 1 medium leek
    • ½ small savoy cabbage
    • 3 tablespoons single cream or milk
    • 1½ ounces / 40 grams butter (for frying the leeks)
    • ¼ teaspoon nutmeg
    • ½ ounce / 15 grams butter (for the potatoes)
    • Salt to taste
    • Freshly ground black pepper to taste
    • 1 knob butter for melting on top.

    Instructions

    • Peel the potatoes, cut them into chunks and put them in a pan of lightly salted water. Cover the pan with a lid and boil the potatoes until they are soft enough to mash (10 to 12 minutes depending on how large you cut the potatoes).
      1 pound / 450 grams potatoes, Salt to taste
    • Meanwhile, slice the leek and remove the core from the cabbage. Shred the cabbage finely.
      ½ small savoy cabbage, 1 medium leek
    • Melt the butter in a saucepan and add the leeks and cabbage. Season with salt to taste. Cover the pan with a lid and let the vegetables sweat over a low heat until they have softened. Stir occasionally. This will take about 10 minutes. Stir in one or two tablespoons of water if the vegetables stick to the pan. Remove the pan from the heat.
      1½ ounces / 40 grams butter (for frying the leeks)
    • Add the nutmeg, cream and butter to the potatoes and mash thoroughly.
      3 tablespoons single cream, ½ ounce / 15 grams butter (for the potatoes), ¼ teaspoon nutmeg
    • Stir the cabbage and leek mixture into the potatoes. Taste for seasoning and add extra salt (if needed) and a good grinding of black pepper.
      Salt to taste, Freshly ground black pepper to taste
    • Transfer the mixture to a serving dish and top with a knob of butter. Serve as a side dish with your favourite roast.
      1 knob butter for melting on top.

    Notes

    This dish can be frozen for up to 6 months, or made ahead and stored in a covered container in the refrigerator for up to 4 days.
    Defrost in the refrigerator.
    Reheat either in a saucepan on the stove or in the microwave.

    Nutrition

    Calories - 203kcal | Carbohydrates - 23.7g | Protein - 3g | Fat - 11.4g | Saturated Fat - 7.2g | Cholesterol - 30mg | Sodium - 389mg | Potassium - 583mg | Fiber - 4.3g | Sugar - 36g | Vitamin D - 8µg | Calcium - 45mg | Iron - 1mg

    I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

    Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
    All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
    Tried this recipe?If you made this recipe I'd love it if you could leave me a comment and let me know how it went!
    Share on Facebook Share on Twitter

    If you made this recipe and enjoyed it, I'd love it if you could give me a star rating in the comments below. And if you'd like to get in touch, you can email me at [email protected]. I'd love to hear from you. And don't forget to subscribe to my mailing list so you can grab yourself a copy of my FREE COOKBOOK!

    If you'd like to continue browsing, just click on this link to all my recipes.

    More Sides and salad recipes

    • A forkful of risotto alla Milanese being lifted from a serving dish.
      Simple risotto alla Milanese - made without wine
    • A cheesy potato and onion slice being dipped into a bowl of tomato ketchup.
      Cheesy potato and onion slices
    • Overhead shot of a creamy crab and roasted pepper pasta salad. The salad is in a white bowl and is surrounded by dishes of other salads and a platter of cold meat.
      Creamy crab and roasted pepper pasta salad
    • A dish of Anglesey eggs next to a plate of lightly battered pieces of fish. There is a bowl of peas in the background.
      Anglesey Eggs
    5 shares
    • Share on Facebook
    • Tweet

    About VJ

    Before I started my food blog I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, mostly made from scratch, using everyday pantry ingredients.

    Reader Interactions

    Comments

      5 from 2 votes (2 ratings without comment)

      Did you make this recipe? Let me know! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Roland

      February 05, 2023 at 9:31 am

      I can't wait to try it out for myself and experience the Irish colcannon. Yum!"

      Reply
      • VJ

        February 05, 2023 at 10:47 am

        Hope you do - it's yummy 🙂

        Reply

    Primary Sidebar

    A picture of Veronica in the garden in front of a pink-flowering shrub.

    Hi, I'm Veronica! Welcome to my little kitchen. Step inside and browse my collection of recipes collected over the years.

    More about me →

    Readers favourites

    These are my most viewed recipes:

    • Sliced silverside on a plate with carrots and potatoes.
      Slow-cooker beef silverside
    • Slices of oven-baked gammon on a serving dish.
      Easy oven-baked gammon
    • Overhead shot of a white serving bowl filled with beef and kidney stew. There is a large wooden spoon at the side of the bowl.
      Slow-cooker beef and kidney stew
    • A slice of bacon and egg pie on a plate
      Proper bacon and egg pie
    • A pile of crusty German bread rolls.
      Crusty German bread rolls (Brotchen)
    • A dish of twice-cooked pork belly garnished with sesame seeds and spring onions.
      Twice cooked pork belly - with a sticky glaze

    Footer

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Subscribe

    • Subscribe to my newsletter and get a free recipe ebook.

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2025 www.foodleclub.com

    Copyright © 2025 Foodleclub.com

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.