Colcannon Recipe

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Paul Bushay


OK, This ain't mine and it ain't diabetic! I grabbed this recipe for Colcannon off of the Food Network website. This dish is so Irish I think there's a chunk of the Blarney Stone in it!

Recipe courtesy Christabel Rossiter


★★★★★ 3 votes

15 Min
1 Hr 45 Min
Stove Top


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3 lb
red rose potatoes, scrubbed
2 stick
1 1/4 c
hot milk
freshly ground black pepper
1 head cabbage, cored and finely shredded
1 lb
piece ham, cooked the day before
scallions, finely chopped
chopped parsley leaves, for garnish

How to Make Colcannon


  • 1Steam the potatoes in their skins for 30 minutes
  • 2Chop with a knife before mashing
  • 3Mash thoroughly to remove all the lumps
  • 4Add 1 stick of butter in pieces
  • 5Gradually add hot milk, stirring all the time
  • 6Season with a few grinds of black pepper.
  • 7Boil the cabbage in unsalted water until it turns a darker color
  • 8Add 2 tablespoons butter to tenderize it.
  • 9Cover with lid for 2 minutes.
  • 10Drain thoroughly before returning it to the pan
  • 11Chop into small pieces
  • 12Put the ham in a large saucepan and cover with water
  • 13Bring to the boil and simmer for 45 minutes until tender.
  • 14Drain
  • 15Remove any fat and chop into small pieces
  • 16Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.
  • 17Serve in individual soup plates.
  • 18Make an indentation on the top by swirling a wooden spoon
  • 19Put 1 tablespoon of butter into each indentation.
  • 20Sprinkle with parsley

Printable Recipe Card

About Colcannon

Course/Dish: Vegetables, Potatoes, Pork
Main Ingredient: Potatoes
Regional Style: Irish

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