When it comes to Irish cuisine, there’s one dish that stands out from the rest: colcannon. This creamy, comforting side dish is a staple in many Irish households, and for good reason – it’s delicious! Made with mashed potatoes, kale or cabbage, onions, and sometimes even ham or bacon, colcannon is the perfect accompaniment to any meal. But why stop at just one way of making it? We’ve gathered 18 creamy colcannon recipes that add a twist to this classic dish, from traditional Irish fare to vegan and gluten-free options.
In this article, we’ll be exploring all sorts of creative takes on the original recipe, including cheesy bacon colcannon, garlic butter colcannon, and even colcannon soup. Whether you’re looking for a comforting side dish or a decadent main course, we’ve got you covered. So grab your apron, sharpen your knives, and get ready to dive into the world of creamy, dreamy colcannon!
Traditional Irish Colcannon with Cabbage and Potatoes
Colcannon is a classic Irish dish that’s both comforting and flavorful. This recipe combines boiled potatoes, cabbage, onions, and garlic for a delicious side that pairs perfectly with corned beef and cabbage or as a topping for shepherd’s pie.
Ingredients:
– 3 large potatoes, peeled and chopped into 1-inch pieces
– 1 small head of cabbage, shredded
– 1 medium onion, chopped
– 2 cloves of garlic, minced
– 1/4 cup milk or heavy cream
– Salt and pepper to taste
Instructions:
1. Place the potatoes in a large pot and add enough cold water to cover them. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 15-20 minutes, or until tender when pierced with a fork.
2. Drain the potatoes and return them to the pot. Add the milk, salt, and pepper, and mash until smooth.
3. In a separate pan, sauté the chopped onion and minced garlic until softened. Add the shredded cabbage and cook until wilted, about 5 minutes.
4. Combine the cooked cabbage mixture with the mashed potatoes and stir until well combined.
Cooking Time: 30-40 minutes
Cheesy Bacon Colcannon with a Crispy Topping
This comforting side dish combines the creamy goodness of mashed potatoes with crispy bacon, melted cheddar cheese, and a crunchy topping. Perfect for a cozy evening or as a delicious accompaniment to your favorite main course.
Ingredients:
– 3-4 large potatoes, peeled and diced
– 6 slices of bacon, cooked and crumbled
– 1/2 cup grated cheddar cheese
– 1/4 cup chopped scallions (green onions)
– 2 tablespoons butter
– Salt and pepper to taste
– 1/4 cup panko breadcrumbs
Instructions:
1. Boil the diced potatoes until tender, then drain and mash with butter, salt, and pepper.
2. Stir in crumbled bacon, grated cheddar cheese, and chopped scallions.
3. Heat a non-stick skillet over medium-high heat. Add panko breadcrumbs and cook until lightly toasted (about 2-3 minutes).
4. Top the colcannon mixture with the crispy breadcrumb topping.
5. Cook for an additional 1-2 minutes or until the cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Vegan Colcannon with Kale and Coconut Milk
This vegan take on traditional Irish colcannon adds a nutritious twist by incorporating curly kale and the richness of coconut milk. The result is a deliciously creamy and comforting side dish that’s perfect for accompanying your favorite meals.
Ingredients:
– 1 head of curly kale, stems removed and discarded, leaves chopped
– 2 large potatoes, peeled and diced
– 1/4 cup vegan butter or margarine
– 1/2 cup coconut milk
– Salt and pepper to taste
– Optional: garlic powder, onion powder, or paprika for added flavor
Instructions:
1. Boil the chopped kale in a large pot of salted water until tender, about 5 minutes. Drain and set aside.
2. In a separate pot, boil the diced potatoes in salted water until tender, about 15-20 minutes. Drain and mash with a fork or potato masher.
3. In a large skillet, combine the mashed potatoes, vegan butter or margarine, coconut milk, salt, and pepper. Stir until smooth and creamy.
4. Add the chopped kale to the potato mixture and stir until well combined.
5. Taste and adjust seasoning as needed. Serve hot.
Cooking Time: 25-30 minutes
Garlic Butter Colcannon with Roasted Leeks
This creamy side dish combines the comforting flavors of colcannon (mashed potatoes and kale) with the sweet, caramelized taste of roasted leeks, all tied together with a rich garlic butter.
Ingredients:
– 3-4 large potatoes, peeled and chopped into 1-inch cubes
– 2 cups kale leaves, stems removed and chopped
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1 large leek, white and light green parts only, sliced into 1/2-inch thick rounds
– Salt and pepper to taste
– Optional: 1/4 cup grated cheddar cheese
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the leeks in a single layer on a baking sheet for 20-25 minutes, or until caramelized and tender.
3. Boil the potatoes until tender, then mash with butter, garlic, salt, and pepper.
4. Add chopped kale to the mashed potatoes and stir until wilted.
5. Serve the colcannon alongside the roasted leeks. If desired, top with grated cheddar cheese.
Cooking Time: 30-40 minutes
Loaded Colcannon with Sour Cream and Chives
Elevate your Irish cuisine game with this creamy, flavorful colcannon recipe. This loaded version adds a tangy kick from sour cream and a punch of freshness from chives.
Ingredients:
– 1 head of cabbage, cored and chopped
– 2 cups mashed potatoes
– 1/4 cup butter
– 1/2 cup sour cream
– 2 tablespoons chopped fresh chives
– Salt and pepper to taste
Instructions:
1. In a large skillet, melt butter over medium heat. Add chopped cabbage and cook until wilted, about 5 minutes.
2. Add mashed potatoes, salt, and pepper to the skillet. Stir until well combined.
3. Remove from heat and stir in sour cream until smooth.
4. Fold in chopped chives.
5. Serve warm or at room temperature.
Cooking Time: 15-20 minutes
Colcannon Soup with Crispy Fried Shallots
This hearty soup combines the classic Irish dish colcannon (mashed potatoes, kale, and onions) with a creamy broth and crispy fried shallots for added texture and flavor.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, diced
– 3 cups kale, stems removed and chopped
– 2 large potatoes, peeled and diced
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
– 1/4 cup shallots, thinly sliced (see below for crispy frying instructions)
– Fresh parsley or chives for garnish (optional)
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add kale, potatoes, broth, and salt. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
3. Use an immersion blender or transfer soup to a blender and puree until smooth.
4. Stir in heavy cream or half-and-half. Taste and adjust seasoning as needed.
5. Fry shallots according to instructions below.
Crispy Fried Shallots:
1. Heat about 1/2 inch of oil (such as vegetable or peanut oil) in a small skillet over medium-high heat.
2. Add sliced shallots in batches, if necessary. Cook until golden brown and crispy, about 2-3 minutes per side.
3. Drain on paper towels and sprinkle with salt.
Cooking Time: About 30-40 minutes.
Spicy Colcannon with Jalapeños and Cheddar
This spicy take on traditional colcannon adds a kick from jalapeños and a rich flavor boost from cheddar cheese. Perfect for those who like a little heat in their side dishes.
Ingredients:
• 4 cups cooked mashed potatoes
• 1/2 cup grated cheddar cheese
• 1/4 cup chopped scallions (green onions)
• 2 jalapeños, seeded and finely chopped
• 2 tablespoons butter
• Salt and pepper to taste
Instructions:
1. In a large mixing bowl, combine mashed potatoes, cheddar cheese, scallions, and chopped jalapeños.
2. Mix well until all ingredients are fully incorporated.
3. Add butter and mix until smooth and creamy.
4. Season with salt and pepper to taste.
5. Serve warm, garnished with additional chopped scallions if desired.
Cooking Time: 10 minutes
Colcannon Stuffed Bell Peppers
This recipe combines the comfort of traditional colcannon with the vibrant colors and sweetness of bell peppers. The result is a flavorful, filling, and visually appealing dish perfect for a weeknight dinner or special occasion.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked mashed potatoes (colcannon)
– 1/2 cup chopped scallions (green onions)
– 1/2 cup grated cheddar cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a bowl, mix together colcannon, scallions, and cheese.
4. Stuff each bell pepper with the colcannon mixture, filling to the top.
5. Drizzle olive oil over the peppers and season with salt and pepper.
6. Bake for 30-35 minutes or until the peppers are tender.
Cooking Time: 30-35 minutes
Colcannon Pancakes with a Fried Egg on Top
Elevate your breakfast game with these fluffy Colcannon pancakes, topped with a runny fried egg and crispy bacon. This twist on traditional Irish colcannon (mashed potatoes with kale or cabbage) adds a delightful pancake dimension.
Ingredients:
– 1 cup mashed potatoes
– 1/2 cup all-purpose flour
– 2 tablespoons sugar
– 1/4 teaspoon salt
– 1/2 cup milk
– 1 large egg
– 1 tablespoon butter, melted
– Fresh kale or cabbage, chopped (optional)
– Bacon strips, cooked crispy (optional)
– Fried egg, cooked to desired doneness
Instructions:
1. In a bowl, combine mashed potatoes, flour, sugar, and salt.
2. Whisk in milk, egg, and melted butter until smooth.
3. Heat a non-stick skillet or griddle over medium heat.
4. Drop batter by 1/4 cupfuls onto the skillet.
5. Cook for 2-3 minutes, flip, and cook an additional 1-2 minutes.
6. Top with chopped kale or cabbage (if using) and crispy bacon (if using).
7. Place a fried egg on top of each pancake.
Cooking Time: Approximately 10-12 minutes total (4-5 minutes per side for pancakes, plus cooking time for egg and bacon).
Colcannon Shepherd’s Pie with Ground Lamb
This recipe combines the comforting flavors of shepherd’s pie with the creamy goodness of colcannon, topped with crispy mashed potatoes. Perfect for a cozy night in or a special occasion.
Ingredients:
– 1 pound ground lamb
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup colcannon (mashed potatoes with kale and onions)
– 1 cup beef broth
– 2 tablespoons tomato paste
– 1 teaspoon Worcestershire sauce
– Salt and pepper to taste
– 2 cups mashed potatoes for topping
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook the ground lamb over medium-high heat until browned, breaking it up into small pieces as it cooks.
3. Add chopped onion and minced garlic; cook until the onion is translucent.
4. Stir in colcannon, beef broth, tomato paste, and Worcestershire sauce. Bring to a simmer.
5. Transfer the mixture to a 9×13 inch baking dish.
6. Top with mashed potatoes and bake for 25-30 minutes, or until the potatoes are golden brown.
Cooking Time: 40-45 minutes
Colcannon and Sausage Skillet Dinner
A hearty and comforting one-pot meal that combines the creamy goodness of colcannon with savory sausage and potatoes.
Ingredients:
– 1 lb smoked sausage (such as Andouille or kielbasa), sliced
– 2 large potatoes, peeled and diced
– 1 head of cabbage, shredded
– 2 tablespoons butter
– 1/4 cup all-purpose flour
– 1 cup milk
– Salt and pepper to taste
– Optional: chopped scallions for garnish
Instructions:
1. Heat the butter in a large cast-iron skillet over medium-high heat.
2. Add the sliced sausage and cook until browned, about 5 minutes. Remove from skillet.
3. Add the diced potatoes and cook for 10-12 minutes or until they start to soften.
4. Add the shredded cabbage and cook until wilted, about 5 minutes.
5. In a small bowl, whisk together flour and milk. Pour into the skillet, stirring to combine.
6. Return the sausage to the skillet and season with salt and pepper to taste.
7. Simmer for an additional 5-7 minutes or until the colcannon has thickened slightly.
8. Serve hot, garnished with chopped scallions if desired.
Cooking Time: 30-40 minutes
Colcannon Bites with a Tangy Mustard Dip
Transform traditional Irish colcannon into bite-sized treats that are perfect for snacking or as a side dish. These creamy bites are packed with flavor and texture, served with a tangy mustard dip to balance out the richness.
Ingredients:
– 2 cups cooked mashed potatoes
– 1 cup cooked kale or cabbage, chopped
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon butter, softened
– 1 egg, lightly beaten
– Tangy Mustard Dip ingredients (see below)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a bowl, combine mashed potatoes, chopped kale or cabbage, flour, salt, and pepper. Mix well.
3. Add softened butter and lightly beaten egg to the potato mixture. Mix until combined.
4. Use your hands to shape the mixture into small balls (about 1-inch diameter). Place on prepared baking sheet.
5. Bake for 15-20 minutes or until golden brown.
Tangy Mustard Dip:
– 1/2 cup plain yogurt
– 1 tablespoon Dijon mustard
– 1 tablespoon honey
– Salt and pepper to taste
Mix all ingredients in a bowl. Serve chilled with Colcannon Bites.
Colcannon Gnocchi with Brown Butter Sage Sauce
Experience the rich flavors of Ireland with this creative twist on traditional gnocchi, paired with a nutty and aromatic brown butter sage sauce. This comforting dish is perfect for a cozy night in.
Ingredients:
– 1 large potato, cooked and mashed
– 1 cup all-purpose flour
– 1/4 cup semolina
– 1 egg
– Salt, to taste
– Brown butter sage sauce (see below)
– Fresh parsley, chopped (optional)
Gnocchi Instructions:
1. In a mixing bowl, combine mashed potato, flour, semolina, and egg. Mix until a dough forms.
2. Knead the dough for 5 minutes until smooth.
3. Roll out the dough to about 1/4 inch thickness.
4. Cut into small squares or shapes.
5. Cook in boiling water for 3-4 minutes or until floats to surface.
Brown Butter Sage Sauce:
– 2 tablespoons unsalted butter
– 2 sprigs fresh sage, chopped
– Salt and pepper, to taste
1. Melt butter in a pan over medium heat.
2. Add chopped sage and cook until fragrant (about 30 seconds).
3. Continue cooking until the butter turns golden brown.
Serve:
Combine cooked gnocchi with warm brown butter sage sauce. Garnish with chopped parsley, if desired.
Cooking Time: Approximately 20-25 minutes
Colcannon Bread Rolls with a Soft Center
These sweet and savory bread rolls are filled with the comforting flavors of colcannon, a traditional Irish dish made from mashed potatoes, kale or cabbage, onions, and butter. Perfect as a snack or side dish, they’re sure to become a family favorite.
Ingredients:
– 1 cup warm water
– 2 teaspoons active dry yeast
– 3 tablespoons sugar
– 4 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup unsalted butter, melted
– 1/2 cup colcannon filling (see below)
– Sesame seeds or poppy seeds for topping (optional)
Colcannon Filling:
– 2 tablespoons unsalted butter
– 1 cup cooked mashed potatoes
– 1/2 cup chopped kale or cabbage
– 1 tablespoon milk
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes.
3. Add flour, salt, and melted butter to the bowl. Mix until a dough forms.
4. Roll out the dough to about 1/4 inch thickness. Cut into squares or use a cookie cutter to create shapes.
5. Place a spoonful of colcannon filling in the center of each square. Fold the dough over to form a triangle, pressing edges to seal.
6. Brush tops with egg wash and sprinkle with sesame seeds or poppy seeds if desired.
7. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Colcannon Waffles with Maple Syrup Drizzle
A twist on traditional waffles, these Colcannon Waffles are infused with the creamy goodness of mashed potatoes and topped with a sweet and sticky maple syrup drizzle.
Ingredients:
– 2 cups all-purpose flour
– 1 cup mashed potatoes (colcannon)
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/4 cup granulated sugar
– 2 large eggs
– 1/2 cup milk
– Butter, melted
– Maple syrup, for drizzling
Instructions:
1. Preheat waffle iron according to manufacturer’s instructions.
2. In a bowl, whisk together flour, baking powder, salt, and sugar.
3. In a separate bowl, whisk together mashed potatoes, eggs, milk, and melted butter.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Cook waffles according to iron’s instructions (about 3-4 minutes).
6. Drizzle with maple syrup while still warm.
Cooking Time: Approximately 15-20 minutes
Colcannon Pierogi with Caramelized Onions
These tender pierogi filled with creamy colcannon (mashed potatoes, kale, and onions) take a sweet and savory turn with the addition of caramelized onions. Perfect for a cozy dinner or as an appetizer at your next gathering.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup warm water
– 1/4 teaspoon salt
– Filling ingredients (below)
– Caramelized onions (recipe below)
Filling:
– 2 large potatoes, peeled and diced
– 1 cup chopped kale
– 1/4 cup caramelized onions (see recipe)
– 2 tablespoons butter
– Salt and pepper to taste
Caramelized Onions:
– 1 large onion, thinly sliced
– 2 tablespoons butter
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large pot, boil pierogi dough for 5-7 minutes or until it floats.
3. Meanwhile, prepare filling by boiling potatoes and kale, then mashing with butter and seasonings.
4. Caramelize onions in a pan over medium-low heat for 30-40 minutes, stirring occasionally.
5. Assemble filled pierogi and bake for an additional 15-20 minutes or until golden brown.
Cooking Time: 45-50 minutes
Colcannon Croquettes with a Spicy Aioli
These crispy croquettes are filled with creamy colcannon, a classic Irish dish made with mashed potatoes, kale or cabbage, and onions. The addition of spicy aioli adds a bold and tangy flavor profile that will elevate your snack game.
Ingredients:
– 1 cup cooked colcannon
– 1/2 cup panko breadcrumbs
– 1/4 cup grated cheddar cheese
– 1 egg, lightly beaten
– Vegetable oil for frying
– Spicy aioli (recipe below)
Spicy Aioli:
– 1/2 cup mayonnaise
– 1 tablespoon sriracha sauce
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. In a medium bowl, mix together colcannon, panko breadcrumbs, and grated cheese.
2. Add the beaten egg and mix until a dough forms.
3. Shape into small patties.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
5. Fry croquettes for about 3-4 minutes on each side, or until golden brown.
6. Drain on paper towels.
7. Serve with spicy aioli for dipping.
Cooking Time: About 15-20 minutes
Colcannon Pizza with a Potato Crust
This innovative pizza combines the creamy goodness of colcannon (mashed potatoes with kale and onions) with a crispy potato crust, creating a unique flavor experience that’s sure to delight.
Ingredients:
– 3-4 large potatoes, peeled and grated
– 1/2 cup colcannon filling (see below)
– 1/4 cup tomato sauce
– 8 oz mozzarella cheese, shredded
– 1/4 cup chopped kale or scallions
– Salt and pepper to taste
– Cooking spray or oil
Colcannon Filling:
– 2 cups cooked mashed potatoes
– 1/2 cup chopped kale or scallions
– 1 tablespoon butter
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, combine grated potatoes, colcannon filling, salt, and pepper. Mix well.
3. Press potato mixture into a pizza pan or baking sheet lined with parchment paper.
4. Top with tomato sauce, mozzarella cheese, and chopped kale or scallions.
5. Bake for 25-30 minutes or until crust is golden brown and toppings are melted.
Cooking Time: 25-30 minutes
Summary
Get ready to indulge in the creamy, comforting world of colcannon! This Irish staple dish typically made with mashed potatoes and kale or cabbage gets a creative makeover in 18 mouth-watering recipes. From classic takes like traditional Irish colcannon with cabbage and potatoes, to innovative twists such as cheesy bacon colcannon with a crispy topping, vegan colcannon with kale and coconut milk, and many more, there’s something for everyone. Discover how this humble dish can be transformed into everything from breakfast treats to savory main courses.
