Colcannon (Irish: cál ceannann, meaning "white-headed cabbage") is a traditional Irish dish. Colcannon is traditionally made from mashed potatoes, kale or cabbage, butter, salt, and pepper. It can contain other ingredients such as milk, cream, leeks, onions, chives, garlic, boiled ham or Irish bacon. At one time it was a cheap, year-round staple food, though it is usually eaten in Autumn/Winter, when kale comes into season.
An old Irish Halloween tradition was to serve colcannon with prizes of small coins concealed in it, as the English do with Christmas pudding. This is still done today and small amounts of money are placed in the potato.
The dish of course, is the inspiration behind the traditional Irish song by the same name, "Oh weren't them the happy days when troubles we knew not and our mother made colcannon in the little skillet pot". This is the basic recipe, but you could also stir in a little bit of wholegrain mustard to add an extra bite to it!


Serves 4 portions
1 pound potatoes, peeled and diced
1 cup savoy cabbage, finely sliced
1 bunch of spring onions, finely sliced
2 tablespoons of butter
1/3 cup of milk
A good pinch of sea salt and black pepper


1. Add the peeled and diced potato to a pot of cold water, cover, place over a high heat and bring to the boil. Reduce heat and simmer until the potato is tender when pierced with a fork.
2. Place a metal steamer into another pot, add a little water and bring to the boil. Place the cabbage into the steamer and steam cook until it is tender.
3. When the potatoes are cooked, remove from the heat, drain into a colander, then add back into the pot with the butter and milk. Using a potato masher, mash the potatoes until smooth and creamy. You may want to add a little bit more or less milk and butter, it is up to you!
4. Add in the spring onion, steamed cabbage, sea salt and black pepper and stir through with a spoon until evenly combined. Serve the colcannon straight away with a little extra butter and sea salt if you want.