Get ready to indulge in a world of creamy, dreamy goodness with our collection of 18 mouthwatering colcannon recipes! Colcannon, for those who may not be familiar, is a traditional Irish dish made from mashed potatoes, kale or cabbage, onions, and sometimes ham or bacon. But we’ve taken this classic recipe to new heights by adding all sorts of creative twists and flavors.
From loaded colcannon with cheddar and bacon to vegan colcannon with coconut milk and leeks, there’s something for everyone on this list. Whether you’re a fan of comfort food, Irish cuisine, or just looking for some inspiration in the kitchen, these recipes are sure to satisfy your cravings. So let’s dive in and explore the creamy world of colcannon!
Traditional Irish Colcannon with Kale and Butter
This classic Irish dish is a comforting side that’s perfect for any occasion. With the added nutrition of kale, this recipe puts a delicious twist on a traditional favorite.
Ingredients:
– 4-6 medium-sized potatoes, peeled and diced
– 2 tablespoons butter
– 1 cup curly kale, stems removed and chopped
– 1/2 cup milk or heavy cream
– Salt and pepper to taste
Instructions:
1. Boil the diced potatoes in a large pot of salted water until tender, about 15-20 minutes.
2. Drain the potatoes and return them to the pot with the butter, salt, and pepper. Mash until smooth.
3. In a separate pan, sauté the chopped kale in a little bit of butter until wilted, about 5 minutes.
4. Add the milk or heavy cream to the mashed potatoes and stir until combined.
5. Fold in the cooked kale into the potato mixture.
6. Serve hot and enjoy!
Cooking Time: 25-30 minutes
Loaded Colcannon with Cheddar and Bacon
This recipe takes the traditional Irish dish of colcannon (mashed potatoes with kale or cabbage) to the next level by adding crispy bacon, melted cheddar cheese, and a hint of onion. Perfect for a comforting side dish or main course.
Ingredients:
– 3-4 large potatoes, peeled and chopped into 1-inch pieces
– 1 head of cabbage, chopped
– 2 tablespoons butter
– 2 cloves garlic, minced
– 1/2 cup crumbled cheddar cheese
– 6 slices of bacon, cooked and crumbled
– Salt and pepper to taste
Instructions:
1. Boil the potatoes until tender, then drain and mash with butter, salt, and pepper.
2. In a separate pan, sauté the chopped cabbage and minced garlic until softened.
3. Add the cooked cabbage mixture to the mashed potatoes and stir until combined.
4. Stir in crumbled cheddar cheese and crispy bacon.
5. Serve hot and enjoy!
Cooking Time: 30-40 minutes
Vegan Colcannon with Coconut Milk and Leeks
Vegan Colcannon with Coconut Milk and Leeks: A creamy, comforting side dish that’s perfect for special occasions or cozy weeknight meals.
Ingredients:
– 4-5 medium-sized potatoes, peeled and diced
– 2 large leeks, cleaned and thinly sliced
– 1 can (14 oz) coconut milk
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. Boil the diced potatoes in salted water until tender, about 15-20 minutes.
2. In a large skillet, heat the olive oil over medium heat. Add sliced leeks and cook, stirring occasionally, until softened and caramelized, about 10-12 minutes.
3. Drain the cooked potatoes and add to the skillet with the leeks. Stir in coconut milk, garlic, salt, and pepper.
4. Reduce heat to low and simmer for 5-7 minutes or until the mixture has thickened slightly.
5. Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley or chives if desired.
Cooking Time: 30-40 minutes
Colcannon Soup with Crispy Pancetta
This recipe combines the comforting flavors of colcannon (mashed potatoes and kale) with a rich, creamy broth and crispy pancetta for added texture. Perfect as a main course or side dish.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, diced
– 3 cloves garlic, minced
– 4 cups kale leaves, stems removed and chopped
– 2 cups chicken broth
– 1 cup heavy cream
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 6 slices pancetta, thinly sliced
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened.
2. Add chopped kale and cook until wilted.
3. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes.
4. Stir in heavy cream and season with salt and pepper.
5. While the soup simmers, cook pancetta slices in a skillet over medium-high heat until crispy.
6. Serve the soup hot, topped with crispy pancetta and additional chopped kale if desired.
Cooking Time: 30-40 minutes
Colcannon Stuffed Bell Peppers
A twist on traditional stuffed bell peppers, this recipe combines the flavors of Ireland with the sweetness of bell peppers.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked colcannon (mashed potatoes and kale or cabbage)
– 1/2 cup ground beef or ground turkey
– 1 onion, finely chopped
– 1 garlic clove, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 tablespoon olive oil
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 large skillet, cook the ground beef or turkey until browned, breaking it up into small pieces as it cooks.
4. Add the chopped onion, minced garlic, paprika, salt, and pepper to the skillet and cook until the onion is translucent.
5. Stuff each bell pepper with the cooked meat mixture and top with a spoonful of colcannon.
6. Place the peppers in a baking dish and drizzle with olive oil.
7. Bake for 25-30 minutes or until the peppers are tender.
Cooking Time: 25-30 minutes
Spicy Colcannon with Jalapeños and Sour Cream
A twist on the classic Irish dish, this recipe adds a spicy kick from jalapeños and a tangy touch from sour cream. Perfect for a side dish or as a base for other meals.
Ingredients:
– 4-6 medium-sized potatoes, peeled and diced
– 1/2 cup kale, stems removed and chopped
– 1/4 cup grated cheddar cheese
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons butter
– 1/2 cup sour cream
– Salt and pepper to taste
Instructions:
1. Boil the diced potatoes in salted water until tender, about 15-20 minutes.
2. Drain the potatoes and return them to the pot with butter, chopped kale, grated cheese, and chopped jalapeño. Mash until smooth.
3. Stir in sour cream and season with salt and pepper to taste.
4. Serve warm or at room temperature.
Cooking Time: 25-30 minutes
Colcannon Potato Pancakes with Herbs
Experience the comforting fusion of Irish colcannon and fluffy pancakes, infused with fresh herbs.
Ingredients:
– 2 large potatoes, peeled and grated
– 1/4 cup all-purpose flour
– 1/4 cup whole milk
– 1 egg, lightly beaten
– 1 tablespoon butter, melted
– 1/4 cup chopped fresh chives or scallions
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine grated potatoes, flour, milk, egg, and melted butter. Mix until smooth.
2. Fold in chopped herbs (chives or scallions).
3. Heat a non-stick skillet or griddle over medium heat.
4. Drop tablespoon-sized portions of potato mixture onto the skillet.
5. Cook for 2-3 minutes on each side, until pancakes are golden brown and crispy.
6. Serve warm with your favorite toppings, such as butter, sour cream, or chopped herbs.
Cooking Time: Approximately 10-12 minutes per batch (depending on number of pancakes).
Colcannon Shepherd’s Pie with Lamb
This classic Irish-inspired dish combines the rich flavors of lamb and colcannon (mashed potatoes with kale and onions) with a crispy mashed potato topping. Perfect for a cozy night in, this shepherd’s pie is sure to become a family favorite.
Ingredients:
– 1 pound ground lamb
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup colcannon (mashed potatoes with kale and onions)
– 1 cup beef broth
– 1 tablespoon tomato paste
– 2 tablespoons olive oil
– Salt and pepper to taste
– 2-3 medium-sized potatoes, peeled and diced
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook lamb, onion, and garlic until browned, breaking up lamb with a spoon as it cooks.
3. Add beef broth, tomato paste, and colcannon; stir to combine.
4. Transfer mixture to a 9×13 inch baking dish.
5. Top with diced potatoes and drizzle with olive oil.
6. Bake for 35-40 minutes or until potatoes are golden brown and filling is hot and bubbly.
Cooking Time: 35-40 minutes
Colcannon and Sausage Skillet Dinner
This comforting skillet dinner combines the creamy goodness of colcannon with savory sausage, perfect for a cozy night in. A one-pot wonder that’s ready in under an hour!
Ingredients:
– 1 pound Irish sausage (such as bangers), sliced
– 2 cups leftover mashed potatoes (colcannon)
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup frozen peas and carrots
– 1 tablespoon butter
– Salt and pepper to taste
Instructions:
1. Heat the butter in a large skillet over medium-high heat.
2. Add the sliced sausage and cook until browned, about 5 minutes. Remove from skillet.
3. Add the chopped onion and minced garlic; cook until softened, about 3-4 minutes.
4. Stir in the frozen peas and carrots; cook until thawed.
5. Add the cooked sausage back into the skillet and stir to combine with the vegetables.
6. Serve the sausage mixture over the mashed potatoes (colcannon).
Cooking Time: 45-50 minutes
Colcannon Bread Rolls with Garlic Butter
This recipe combines the comforting warmth of colcannon (mashed potatoes and kale) with the flaky, buttery goodness of homemade bread rolls. Perfect for a cozy evening or as a side dish for your next family gathering.
Ingredients:
– 2 cups warm water
– 1 tablespoon sugar
– 2 teaspoons active dry yeast
– 3 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup unsalted butter, melted
– 1 cup mashed potatoes and kale (colcannon)
– 2 cloves garlic, minced
– 2 tablespoons unsalted butter, softened
Instructions:
1. In a large mixing bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes.
2. Add flour, salt, and melted butter to the bowl. Mix until a shaggy dough forms.
3. Knead the dough for 10 minutes, then place in a greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
4. Preheat oven to 375°F (190°C). Punch down the dough and roll into balls.
5. Place the rolls on a baking sheet lined with parchment paper. Top each roll with a dollop of colcannon, a sprinkle of minced garlic, and a pat of softened butter.
6. Bake for 15-20 minutes or until golden brown.
Cooking Time: 20 minutes
Colcannon Pierogi with Caramelized Onions
This recipe combines the creamy comfort of colcannon (mashed potatoes with kale and onions) with the tender charm of pierogi, all wrapped up in a sweet and savory package.
Ingredients:
– 2 cups mashed potatoes
– 1/2 cup chopped kale
– 1/4 cup caramelized onions (see note)
– 1/4 cup grated cheddar cheese
– 1 egg, beaten
– 1 tablespoon milk
– 1/4 teaspoon salt
– Pierogi dough (homemade or store-bought)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F.
2. In a bowl, mix together mashed potatoes, chopped kale, caramelized onions, and grated cheese.
3. Beat in the egg, milk, and salt until smooth.
4. Roll out pierogi dough to desired thickness.
5. Place tablespoon-sized dollops of potato mixture onto dough, leaving space between each.
6. Fold dough over filling to form a half-moon shape, pressing edges together to seal.
7. Boil pierogi for 5-7 minutes or pan-fry until golden brown.
8. Dust with confectioners’ sugar and serve warm.
Cooking Time: Approximately 20-25 minutes
Colcannon Gnocchi with Sage Brown Butter
This recipe combines the creamy goodness of colcannon (mashed potatoes and kale) with the comforting warmth of gnocchi, finished with a nutty sage brown butter sauce. Perfect for a chilly evening or special occasion.
Ingredients:
– 2 large potatoes
– 1 bunch of kale, chopped
– 1/2 cup all-purpose flour
– 1/4 cup grated Parmesan cheese
– 1 egg
– Salt and pepper to taste
– 4 tablespoons unsalted butter
– Fresh sage leaves
Instructions:
1. Boil potatoes until tender, then mash with kale, salt, and pepper.
2. Combine mashed potato mixture with flour, Parmesan cheese, and egg. Mix until a dough forms.
3. Roll out the dough to about 1/4 inch thickness. Cut into small squares or use a gnocchi board for uniform shapes.
4. Cook gnocchi in boiling water for 3-5 minutes, or until they float to the surface.
5. In a skillet, melt butter over medium heat and add sage leaves. Cook for about 2 minutes, or until butter turns golden brown.
6. Toss cooked gnocchi with brown butter sauce and serve immediately.
Cooking Time: Approximately 30-40 minutes
Colcannon Croquettes with Dijon Aioli
Elevate your snack game with these crispy Colcannon croquettes, served with a tangy Dijon aioli for dipping. This Irish-inspired treat combines mashed potatoes, kale, and cheddar cheese in a golden brown package.
Ingredients:
– 2 cups cooked mashed potatoes
– 1 cup chopped curly kale
– 1/2 cup grated cheddar cheese
– 1/4 cup all-purpose flour
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Vegetable oil for frying
– Dijon aioli (see below)
Dijon Aioli:
– 1/2 cup mayonnaise
– 2 tablespoons Dijon mustard
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. In a bowl, combine mashed potatoes, kale, cheese, flour, paprika, salt, and pepper. Mix well.
2. Shape into small patties.
3. Heat about 1/2 inch of vegetable oil in a non-stick skillet over medium-high heat.
4. Fry croquettes for 3-4 minutes on each side, until golden brown.
5. Drain on paper towels.
6. Serve with Dijon aioli for dipping.
Cooking Time: About 15-20 minutes, depending on the size of your croquettes.
Colcannon-Stuffed Portobello Mushrooms
Transform ordinary portobellos into a decadent treat with this creamy, savory recipe. Colcannon’s comforting flavors meld perfectly with the earthy taste of mushrooms.
Ingredients:
– 4 large portobello mushrooms, stems removed
– 1 cup colcannon (mashed potatoes, kale or cabbage, onions, garlic, and butter)
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– Salt and pepper to taste
– 1/4 cup grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook until translucent.
3. Stuff each mushroom cap with the cooked onion mixture, followed by a spoonful of colcannon.
4. Season with salt and pepper to taste.
5. If using cheese, sprinkle it on top of the mushrooms.
6. Bake for 15-20 minutes or until the mushrooms are tender and the filling is heated through.
Cooking Time: 15-20 minutes
Colcannon Hash with Fried Eggs
This recipe combines the comforting flavors of colcannon (mashed potatoes with kale and onions) with crispy fried eggs, perfect for a satisfying breakfast or brunch.
Ingredients:
– 2 large potatoes, peeled and diced
– 1 head of kale, stems removed and chopped
– 1 medium onion, chopped
– 2 tablespoons butter
– Salt and pepper to taste
– 4 eggs
– Cooking spray or oil
Instructions:
1. Boil the diced potatoes until tender, then drain and mash with butter, salt, and pepper.
2. In a pan, sauté the chopped onion and kale in butter until wilted.
3. Add the mashed potatoes to the pan and stir until combined.
4. Form the potato-kale mixture into 4 patties.
5. Heat a non-stick skillet or griddle over medium-high heat. Cook the patties for 3-4 minutes per side, or until golden brown.
6. Fry eggs in a separate pan with cooking spray or oil. Cook to desired doneness.
7. Serve the colcannon hash with fried eggs and enjoy!
Cooking Time: Approximately 20-25 minutes.
Colcannon Dumplings in Broth
Transforming traditional colcannon (mashed potatoes and kale) into tender dumplings, served in a comforting broth is a match made in heaven. This recipe is perfect for a cozy night in or a special occasion.
Ingredients:
– 2 cups cooked colcannon
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1 large egg, beaten
– 1 tablespoon butter, melted
– Chicken broth (homemade or store-bought), warmed
Instructions:
1. In a bowl, combine colcannon, flour, salt, and baking powder.
2. Add the beaten egg and melted butter; mix until a dough forms.
3. Divide the dough into 4-6 portions, depending on desired dumpling size.
4. Roll each portion into a ball and then flatten slightly into disk shapes.
5. Place the dumplings in warmed chicken broth and simmer for 10-12 minutes or until they float to the surface.
6. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 15 minutes
Colcannon Pizza with Irish Cheddar
A twist on traditional pizza, this recipe combines the creamy goodness of colcannon (mashed potatoes with kale and onions) with melted Irish cheddar cheese. Perfect for a St. Patrick’s Day celebration or any day you crave a hearty, comforting meal.
Ingredients:
– 1 lb pizza dough
– 2 cups mashed potatoes (colcannon)
– 1/4 cup chopped kale
– 1 small onion, finely chopped
– 1/2 cup Irish cheddar cheese, shredded
– 1 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F.
2. Roll out pizza dough to desired thickness.
3. Spread colcannon mixture over the dough, leaving a small border around the edges.
4. Sprinkle Irish cheddar cheese evenly over the top of the colcannon.
5. Drizzle with olive oil and season with salt and pepper.
6. Bake for 15-20 minutes or until crust is golden brown.
Cooking Time: 15-20 minutes
Colcannon Waffles with Maple Syrup
Elevate your morning routine with these crispy and fluffy waffles infused with the creamy goodness of colcannon (mashed potatoes, kale, and onions). Topped with a drizzle of pure maple syrup, this sweet and savory combination is sure to start your day off right!
Ingredients:
– 2 cups all-purpose flour
– 4 teaspoons baking powder
– 1/2 teaspoon salt
– 1 cup mashed colcannon (see note)
– 2 large eggs
– 1/2 cup milk
– Vegetable oil or cooking spray for greasing the waffle iron
Instructions:
1. Preheat your waffle iron according to manufacturer’s instructions.
2. In a large bowl, whisk together flour, baking powder, and salt.
3. Add mashed colcannon, eggs, and milk; stir until combined but still slightly lumpy.
4. Grease the waffle iron with vegetable oil or cooking spray.
5. Pour approximately 1/4 cup of batter onto the center of the waffle iron and spread evenly to edges.
6. Cook for 3-5 minutes or until the waffles are crispy and golden brown.
7. Drizzle with pure maple syrup and serve warm.
Cooking Time: Approximately 15-20 minutes (depending on the number of waffles cooked).
Summary
Get ready to taste the Emerald Isle’s finest with these 18 creamy Colcannon recipes! From traditional Irish fare to modern twists and vegan options, this collection has something for everyone. Discover how to elevate your mashed potatoes with kale and butter, or try loaded versions featuring cheddar and bacon. Explore international inspirations like coconut milk and leeks, pancetta and crispy shallots, or jalapeños and sour cream. Whether you’re looking for a comforting soup, hearty skillet dinner, or indulgent dessert, these Colcannon recipes will transport your taste buds to the rolling hills of Ireland.
