St. Patrick's Colcannon Recipe -
St. Patrick's Colcannon Recipe
  • READY IN 55 mins

St. Patrick's Colcannon

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    25 mins

    55 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Mar 24, 2010

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. Digestion tip: Raw onions/scallions contain enzymes that help digest cooked potatoes, so always a good idea to add them somehow in raw form ~ as a garnish in this case.

Most Helpful Critical Review
Mar 15, 2010

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. Personal preference is for the red potatoes used here rather than peeling all those Irish white potatoes.

Mar 16, 2009

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 count my son on this, we already new he doesn't like corn beef. But it was superb!!!

Mar 15, 2010

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

Mar 22, 2010

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 husband said a little apple cider vinegar sprinkled over each helping was a common addition. This gave it a little more flavor which we liked.

Mar 17, 2010

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.

Mar 17, 2009

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

Feb 08, 2010

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 cabbage, strain and mash together with the butter, milk and pepper. What a great way to get everyone to eat cooked cabbage!


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  • Calories
  • 524 kcal
  • 26%
  • Carbohydrates
  • 38.2 g
  • 12%
  • Cholesterol
  • 95 mg
  • 32%
  • Fat
  • 33.5 g
  • 51%
  • Fiber
  • 6.8 g
  • 27%
  • Protein
  • 20 g
  • 40%
  • Sodium
  • 190 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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