This recipe for Irish Colcannon Potatoes is one of the most traditional ones you can find. Much of what is described as colcannon potatoes in the US would be referred to as Champ in Ireland. It is much like a dish that I had the joy of tasting while on a visit to Ireland to celebrate my 30th birthday. Cooking traditional dishes at home to celebrate St. Patrick's Day is always a goal, but sometimes due to availability, I have to slightly Americanize my Irish Feast.
I served my Colcannon under some traditional Irish bangers that I found at Costco. They usually show up just after valentines day and seem to sell fast so I always grab a package or 2 when I see them and throw them in the freezer for St. Patrick's Day.
Traditional Irish Colcannon
I have this old cookbook of traditional Irish cooking that shares this history of the food culture in Ireland and that is where I built this recipe from. Colcannon is a mixture of cooked mashed potatoes and cabbage, that is then cooked again by frying in butter till browned.
I kind of view this as this Irish version of a latke that uses mashed vs. shredded potatoes. They mention in the cookbook that you can also make it using kale, but I have to imagine that kale wasn't something that was readily available at the origination of this dish. I choose to go with a regular ol' green cabbage but feel free to pack in the kale if you'd like.
The book also states that Colcannon would have been most traditionally associated with Hallowe'en, when it is likely to be made with curly kale and would have a ring hidden in it -- predicting marriage during the coming year for the person who found it. Just a little fun fact about it for ya!
But it would have continued to be made through the winter with green cabbage instead of kale.
If you want the more Americanized version, something that would be more like what they refer to as "Champ" in Ireland, make a regular mashed potato with milk and butter and mix in a generous helping of green onions. Top with more butter and green onions and you have a delicious side of Champ.
How to make Irish Colcannon Potatoes
Begin by boiling and mashing some potatoes. If the mixture is very thick, add just a splash of milk to loosen everything up a bit.
While the potatoes are boiling, roast or sautee some cabbage. Chop it up and add to the mashed potatoes. I roast just until it is browned for these Colcannon Potatoes, follow the directions for roasting cabbage in my Corned Beef and Cabbage recipe.
Then brown up some onions in butter in the bottom of the pan. Cook just until they begin to take on some color. Then mix the cooked onions into the potato and cabbage mixture.
Fry the potato, cabbage, and onion mixture in butter until browned on each side. I do this in two batches and flatten out the potatoes into big cakes about ½ inch thick. Break it into 4-5 pieces and flip.
Serve alongside some browned Irish bangers or with your Corned Beef and Cabbage for a fantastic way to celebrate an American St. Patrick's Day.
Irish Colcannon Potatoes
This traditional Irish potato dish is especially associated with Hallowe'en when it might be served with curly kale, but is most commonly served through the winter most often with green cabbage.
Ingredients
- 1.5 lb Yukon Gold Potatoes, peeled and boiled
- 1 lb Green Cabbage, roasted till soft and chopped - see Corned Beef and Cabbage recipe
- Whole Milk, as needed
- 6 tablespoons Irish Butter
- 1 lg Onion, diced
- Kosher Salt and Fresh Cracked Black Pepper
Instructions
- Mash the cooked potatoes and add the chopped cabbage. Mix to combine and season with salt and pepper. Add a splash of milk to mixture if it is very thick.
- Melt 2 tablespoons of butter in a large frying pan and cook the onions in it until translucent and soft, 2-3 min. Remove from the heat and add to the potato mixture.
- Working in 2 batches, melt 2 tablespoons more butter in the pan and place half the potato mixture in the pan. Flatten it out like a pancake and cook until browned on one side. Divide the cake into 4-5 pieces and flip. Continue cooking until browned on the second side. Remove from the pan and repeat this process.
- Serve as a side or as an entree with more butter, or alongside corned beef or Irish bangers.
Notes
The traditional recipe says to serve them with more butter on top, I felt they had enough and was worried my stomach wouldn't be able to handle it so I refrained, they were still absolutely fantastic with the bangers and a generous sprinkle of green onions on top!
Nutrition Information:
Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
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