Skip to main content New this month
Get the Allrecipes magazine

St. Patrick's Colcannon

Rated as 4.54 out of 5 Stars

"This is an 'Irish' way to deal with the leftover corned beef after the American corned beef and cabbage feast. My husband considers this a wonderful part of the corned beef cycle. I use red potatoes with skins on, substitute ham for the corned beef, and leeks for the green onions, depends on what's in the fridge."
Added to shopping list. Go to shopping list.

Ingredients

55 m servings 524 cals
Original recipe yields 8 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Place potatoes in a large saucepan and add water to cover by 1-inch. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
  2. Meanwhile, bring a large pot of salted water to a boil. Stir in cabbage along with 2 tablespoons of butter; cover, and simmer until the cabbage has softened. Drain.
  3. Melt 1/2-cup butter over medium heat. Stir in garlic and the white parts of the green onions. Cook until the garlic has softened and mellowed.
  4. Drain the potatoes and mash with white pepper to taste. Fold in melted butter, milk, cabbage, and corned beef. Sprinkle with green onion tops to serve.

Nutrition Facts


Per Serving: 524 calories; 33.5 g fat; 38.2 g carbohydrates; 20 g protein; 95 mg cholesterol; 190 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 25
  1. 35 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

This was very tasty. I forgot to salt the cabbages' cooking water, so salt was added to the hot milk; this allowed the salt to dissolve & be incorporated when folding all ingredients together. D...

Most helpful critical review

Kale tastes better than cabbage & is more traditional. I prefer using bacon rather than corned beef or leaving it out all together and having the colannon along side sliced corned beef. Person...

Most helpful
Most positive
Least positive
Newest

This was very tasty. I forgot to salt the cabbages' cooking water, so salt was added to the hot milk; this allowed the salt to dissolve & be incorporated when folding all ingredients together. D...

Every Ervery Good...I thought at first my head of cabbage was way to much for the 3 pounds potatoes.....nope worked out very well. I love this dish....My neighbors as well. I'm not going to coun...

I thought this recipe was incredible. I had never had it before. I followed the recipe exactly and my entire family loved it!

I had never eaten colcannon but my husband had & he thought this was good. I also enjoyed it & it was soooo easy. I used buffalo pastrami from Costco which is free of nitrates & nitrites. My ...

Kale tastes better than cabbage & is more traditional. I prefer using bacon rather than corned beef or leaving it out all together and having the colannon along side sliced corned beef. Person...

I've never had colcannon before but it tastes yummy to me. I used bacon instead of cornbeef (didn't have any) and cooked the onions and garlic in the bacon grease along with the butter.

Nom nom nom...SOOOO good!!! I made it to recipe except I used smoked ham instead of corned beef...I LOVE it. I'm Irish, so I appreciate authentic recipes ;) Next time, I'm thinking about past...

This was excellent! I've made again with cottage roll ham which was equally as good. I absolutely love red potatoes. So now when i'm boiling potatoes, half way through cooking, I add chopped up ...

This was devoured by the entire family. Served it with a salad. This will be in my family recipe book. Wonderful flavor.