Cheap Irish Colcannon

Cheap Irish Colcannon

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Emily Powell 3

"This is a college try on a traditional favorite. Sometimes you're too poor to get all the ingredients for colcannon. It's a good quick filler for lunches in college. I like to put some brown gravy in mine, too, for more flavor."
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10 m servings 304 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 304 kcal
  • 15%
  • Fat:
  • 19.2 g
  • 30%
  • Carbs:
  • 29.5g
  • 10%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 449 mg
  • 18%

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.


  • Prep

  • Cook

  • Ready In

  1. Place the cabbage and broccoli in a saucepan, and fill with just enough water to cover the vegetables. Cover, and bring the water to a boil over high heat. Reduce the heat to medium, and simmer until vegetables are tender, about 5 minutes; drain.
  2. Stir in the prepared mashed potatoes, butter, garlic salt, and black pepper.


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I'm a Yank living in Ireland and was taught to make Colcannon by my Irish mother-in-law. The recipe would be even cheaper if you used real potatoes and mashed them yourself. Also the type of ca...

This is a very good recipe, although I did change the instant masted potatoes to "real" red skinned mashed potatoes. I've made colcannon using carrots and cabbage, but REALLY liked the taste of...

Great recipe. I used real potatoes and just mashed them because I don't like instant potatoes. Actually, I hate them lol. I also sauteed the cabbage in a little bit of butter and a pinch of garl...

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