How to make good feckin’ Colcannon (Irish recipe)

Colcannon is a staple in Irish cuisine, so find out how to make a good feckin’ Colcannon using this Irish recipe.

Say the word Colcannon to anyone outside of Ireland, and you’ll be met with a bewildered and confused look. Perhaps you’ll be asked to repeat yourself, and then the looks continue until you go on to explain what it actually is.

Separately, these ingredients are known to many but together, known as Colcannon in Ireland, it’s not a standard mix.

Whatever the reason, we are absolute fans of this epic yet straightforward dish, which has been around in Ireland for centuries.

Most of us would probably have experienced this dish on a Sunday or on a visit to the grandparent’s house, and it is commonly served as a side dish to a Sunday roast with corned beef or boiled ham.

However, we know some of you would jump at the chance to devour a whole plate of Colcannon alone, and we don’t blame you!

So what is Colcannon? – a popular dish in Ireland

Colcannon has kale in it.

The word Colcannon is from the Gaelic “cal ceannann”, which literally means white-headed cabbage and this delectable concoction is a mix of mashed potatoes and cabbage or kale.

It is a traditional Irish food, which can be served as a side or main dish, and it is made with butter, potatoes, milk, and kale.

The key is to use all Irish ingredients to have an authentic taste, and we all know how delicious Irish potatoes and Irish butter are compared to elsewhere in the world – or maybe we are just biased?

There are of course many variants of this dish depending on the region with some people adding leeks or scallions to the mix, but don’t fret because we are here to bring you the best feckin’ Colcannon recipe out there.

Just like many amazing dishes in the world, this recipe originated because of its cheap, easy ingredients, which were readily available to most people. Thus, it provided nutrients and kept you full at the same time.

Today the dish is still widely available in most pubs, restaurants, and households across Ireland, so there is no excuse not to try it if you haven’t already.

How to make good feckin’ Colcannon – the basics

Colcannon can be eaten with plenty of dishes.
Credit: Instagram / @jennyhomecooks

So we know that your mouth is probably watering, so let’s give you that Colcannon recipe so you can satisfy your taste buds and quickly because let’s face it, this is a dish anyone can make. It’s simple, quick and easy.

Ingredients – everything you will need

You need potatoes for this Colcannon recipe.
  • 22 ounces floury potatoes (baking potatoes, peeled and quartered)
  • Four ounces curly kale (or spring cabbage, chopped)
  • Half cup spring onions (roughly chopped)
  • Quarter cup spring onions (finely chopped)
  • Four ounces butter
  • Salt (to taste)
  • Freshly ground black pepper (to taste)

Method – how to make it

The best Colcannon recipe.
Credit: Instagram / @sarahcooksblog
  • Firstly, gather all the ingredients you will need.
  • Simmer the potatoes in lightly salted water until cooked. When pierced with a sharp knife, the potato will be soft in the middle.
  • Blanch the curly kale in boiling water for one minute, and then drain.
  • Add the half cup of roughly chopped spring onions to the drained kale and pulse in a blender for ten seconds.
  • When the butter has melted, mash the potatoes until smooth and creamy.
  • Finally, add a quarter cup of finely chopped spring onions and season to taste.

So whatever you are preparing for: a family dinner, an event, Paddy’s Day dishes, or just want a quick and tasty dinner for yourself, then you must give this a try? It certainly is the best feckin’ Colcannon recipe.

If you find yourself with leftover Colcannon, you will be pleased to know that you can turn it into some delicious Colcannon cakes, made the same as a regular potato cake but with the added bonus of having kale.

It’s worth noting that when making Colcannon the traditional Irish way, it’s best to use kale, but if it can’t be found, then cabbage will do.

An Irish Halloween tradition is to serve Colcannon with a ring hidden in the dish, just like we would barmbrack, and sizes of small coins such as threepenny or sixpenny bits were also concealed inside the dish as a gift of luck.

The dish champ is similar to Colcannon but the main difference being that it is made with buttermilk, a recipe you can also try your hand at and see which one you like better.

Credit: Find the original recipe here.