St. Patrick's Colcannon

St. Patrick's Colcannon

Everyday Cooking

This is an 'Irish' way to deal with the leftover corned beef after the American corned beef and cabbage feast. My husband considers this a wonderful part of the corned beef cycle. I use red potatoes with skins on, substitute ham for the corned beef, and leeks for the green onions, depends on what's in the fridge.

Servings per recipe: 8
Calories per serving: 524
Preparation time: 30m
Total cooking time: 55m


  • 3 pounds red potatoes, quartered
  • 1 head cabbage, cored and shredded
  • 2 tablespoons butter
  • 1/2 cup butter
  • 1 teaspoon minced garlic
  • 4 green onions, sliced, white parts and tops separated
  • white pepper to taste
  • 1 1/4 cups hot milk
  • 1 pound leftover corned beef, cut into pieces and warmed


  • 1   Place potatoes in a large saucepan and add water to cover by 1-inch. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
  • 2   Meanwhile, bring a large pot of salted water to a boil. Stir in cabbage along with 2 tablespoons of butter; cover, and simmer until the cabbage has softened. Drain.
  • 3   Melt 1/2-cup butter over medium heat. Stir in garlic and the white parts of the green onions. Cook until the garlic has softened and mellowed.
  • 4   Drain the potatoes and mash with white pepper to taste. Fold in melted butter, milk, cabbage, and corned beef. Sprinkle with green onion tops to serve.

Nutrion facts:

Total Fat 33.5g 51%
    Saturated Fat 17.0g  
Cholesterol 95mg 32%
Sodium 190mg 8%
Potassium 1241mg 35%
Total Carbohydrates 38.2g 12%
Dietary Fiber 6.8g 27%
Protein 20g 40%
Sugars 8g  
Vitamin A 747IU  
Vitamin C 70mg  
Calcium 136mg  
Iron 3mg  
Thiamin 0mg  
Niacin 7mg  
Vitamin B6 1mg  
Magnesium 72mg  
Folate 105mcg