Print

Colcannon

Humble veggies…cabbage, potatoes and onions cooked and mashed. Colcannon is a budget lover’s dream!

  • Author: Judy Barbe
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 minutes
  • Yield: 6 1x
  • Category: Vegetable
  • Method: stove
  • Cuisine: Irish, American

Ingredients

Scale
  • 5 Yukon Gold potatoes or russet or Idaho, peeled, diced, about 1 pound
  • 1/2 head green cabbage, sliced into 1/4-inch slices
  • 3/4 cup milk
  • 2 tablespoons butter, divided
  • 2 teaspoons canola oil
  • 1 large onion, peeled, thinly sliced
  • Salt and pepper

Instructions

  1. Place potatoes in a large pan, cover potatoes with cold water. Bring the water to a boil, then reduce to simmer. Cook until potatoes are tender, about 20 minutes.
  2. Meanwhile, in a large skillet, over medium heat, melt add 1 tablespoon butter and 2 teaspoons oil. Add cabbage and onion. Cook until vegetables are wilted and softened, about 10-15 minutes.
  3. When the potatoes are fork tender, drain the water and return the potatoes to the pan. Add milk to the pan, along with a tablespoon of butter. With a potato masher, mash the potatoes thoroughly into the milk mixture until the potatoes are pretty smooth though a few lumps are OK. Stir the cabbage and onions into the mashed potatoes.
  4. Season with salt and pepper.

Notes

The cooked colcannon keeps up to 4 days in the refrigerator. Cover to keep it from drying out. Reheat, covered, in the microwave at 50% power until heated through. Or heat in oven, covered, at 350℉ until heated through, about 15 minutes.

Nutrition

Keywords: cabbage, potatoes, how to store vegetables, budget friendly vegetables

Privacy Policy