This is how the Irish traditionally dispose of leftover corned meat. This, in my husband’s opinion, is a beautiful progression in the corned beef cycle. I replace ham for the corned beef and leeks for the green onions, depending on what’s in the fridge, and I use skin-on red potatoes.
| Prep Time: | 25 mins |
| Cook Time: | 25 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
Ingredients
- 3 pounds red potatoes, quartered
- 1 head cabbage, cored and shredded
- 2 tablespoons butter
- ½ cup butter
- 1 teaspoon minced garlic
- 4 green onions, sliced, white parts and tops separated
- white pepper to taste
- 1 ¼ cups hot milk
- 1 pound leftover corned beef, cut into pieces and warmed
Instructions
- Place potatoes into a large saucepan and add water to cover by 1 inch. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until tender, about 20 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Stir in cabbage and 2 tablespoons of butter; cover and simmer until the cabbage has softened, 10 to 12 minutes. Drain.
- Melt 1/2 cup butter in a skillet over medium heat. Stir in garlic and white parts of green onions. Cook until garlic has softened and mellowed, about 2 minutes.
- Drain potatoes and mash with white pepper. Fold in melted butter, milk, cabbage, and corned beef. Sprinkle with green parts of green onions.
Nutrition Facts
| Calories | 524 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 95 mg |
| Dietary Fiber | 7 g |
| Protein | 20 g |
| Saturated Fat | 17 g |
| Sodium | 191 mg |
| Sugars | 8 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
It’s not colcannon, but sounds delish.
Super tasty; cooked in stages using instant pot. Will definitely make again!
Yum! I added bacon bits as a garnish. I trimmed the ingredients to serve 2.
First, the only reason I gave it 3 stars was because I can’t seem to get on with large portions of cabbage in meals. I omitted it as a result, but made the rest of the recipe, substituting sliced leeks for cabbage.
Delicious! I made the red potatoes and onion (I added 3/4 of a vidalia onion) with the corned beef in the slow cooker then took them out and mashed and chopped them (one less pot). I used bacon. I sauteed the cabbage and bacon together to save time. Sprinkled the scallion on top when serving. Great comfort food!
Not bad but next time I’ll decrease the amount of corned beef and increase the cabbage. Nice flavor though.
This is the best colcannon recipe I have found to date. The only thing I would change would be to add more salt for seasoning. The amount of milk seemed to make this a little bland.
We loved it too…easy to make…great taste. We used ham and leek instead off onions. It would make great potato side dish in parties. Will do again. It definitely tastes better than it looks…:)
Love it! Replaced hot milk with buttermilk. Next time i will simple blanch the cabbage.
This is the PERFECT comfort food!! We bsolutely loved it! This recipe is a definite keeper!
This was excellent! Made it exactly as written. It makes a lot, and is very satisfying.
This was good and liked by my dinner guests. Everyone in my party thought it needed more salt (I went light after reading a review saying it was too salty). I also thought a whole head of cabbage was too much, but it was okay. I also used corned beef from the deli.
Very good and very filling! 1lb was too much meat for me so I cut it down a bit – to about 3/4lb, but even 1/2lb would be enough.
I never thought to add corned beef to colcannon ~Yummm!
I used organic red potatoes, increase the garlic to an obscene amount, used a whole large bunch of green onions and I didn’t need all the hot milk. I used hot fat free evaporated milk to give it a richer and creamier flavor. Yummy. The ton of butter was just……yeah…..great addition!
Excellent
Awesome! thats coming from someone who hates “real” mashed taters.
I had never eaten colcannon but my husband had & he thought this was good. I also enjoyed it & it was soooo easy. I used buffalo pastrami from Costco which is free of nitrates & nitrites. My husband said a little apple cider vinegar sprinkled over each helping was a common addition. This gave it a little more flavor which we liked.
I thought this was rather bland. I guess it’s a good way to use up leftovers, but it lacked taste.
I’ve never had colcannon before but it tastes yummy to me. I used bacon instead of cornbeef (didn’t have any) and cooked the onions and garlic in the bacon grease along with the butter.
Great comfort food. I doubled the corned beef and added 1 T of salt and some sauteed sweet onion w/butter to add a bit more flavor. Yum.