St. Patrick's Colcannon

St. Patrick's Colcannon

23
Auntie M 3

"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

55 m servings 524 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 524 kcal
  • 26%
  • Fat:
  • 33.5 g
  • 51%
  • Carbs:
  • 38.2g
  • 12%
  • Protein:
  • 20 g
  • 40%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 190 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

23
  1. 32 Ratings

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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...

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 ...

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.

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...

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

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 ...

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...