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Cooking + Entertaining

Colcannon: the recipe for a creamy and authentic Irish side dish

Colcannon: the recipe for a creamy and authentic Irish side dish


extra virgin olive oil

He collar cannon is a typical Irish dish made with mashed potatoes and savoy cabbage. It is a poor but very tasty recipe, in which a few simple ingredients are combined to give life to a outline creamy and substantial, ideal to accompany any second course, especially meat-based.

To bring it to the table, just cut the savoy cabbage into strips then simmer them in a pan with the minced onion and a drizzle of oil; they join the potatoespreviously boiled and mashed, and finally the milk, for a tasty result with an enveloping consistency.

The particularity of the colcannon lies precisely in its final plating: once ready, it is transferred to an ovenproof dish or to a serving dish, a hollow is created in the center and the donkeycut into cubes, which, thanks to the heat, will just melt, making the dish absolutely irresistible.

Colcannon is mainly consumed during the autumn and winter months, as it is very invigorating and nourishing, perhaps washed down with a good pint of beer. Quick and easy, it’s perfect for a family lunch or one dinner with friends more expensive.

Find out how to prepare colcannon by following the step-by-step procedure and tips. Also try cabbage and potatoes, the super stringy side dish.

How to prepare the colcanon

Peel the potatoes previously boiled in water and still hot 1.

Mash the potatoes with a potato masher and collect the mash in a saucepan 2.

Rinse the savoy cabbage, remove the base and outer leaves if tough or damaged, then cut into strips 3. Wash them and dry them well.

Cut the spring onion into rings and brown in a pan with a drizzle of oil; add the savoy cabbage in strips 4 .

Season with a pinch of salt and a pinch of pepper 5.

Mix well 6 and simmer the cabbage for about 25-30 minutes over medium heat; if necessary, add a drop of water.

When the cabbage is cooked, add the boiled potatoes 7.

Pour the milk 8.

Put the pan back on the heat and cook for a few minutes, until everything is well combined. 9.

Transfer the colcannon to a baking dish, create a hollow in the center and add a few pieces of butter, which will melt with the heat, making the dish even more appetizing. Serve hot ten.


To make the dish even richer and tastier, you can add cubes of crisp point or cooked ham; you can flavor everything with a few leaves of thyme or chopped parsley.

As an alternative to spring onion, you can use the white onion or a shallot.


The neck cannon can be stored in the refrigerator, in a special airtight container, to 1-2 days.

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