Potato lovers gather around while I tell you the story of one of the most glorious dishes that has ever existed.
This dish is loaded with so much flavor, with a hearty texture it’ll knock your socks off. Surprisingly, I never heard of it until recently but when I tried it I knew I had to put my own twist on it
So grab some swim trunks, because we’re going to dive into this recipe head first!
Dad joke of the day: Why do potatoes make good detectives? Because they always keep their eyes peeled!
What is Colcannon?
Colcannon is a delicious and hearty Irish traditional dish made with mashed potatoes, cabbage or kale, butter, and cream or milk.
The name “colcannon” actually comes from the Gaelic word cal ceannann, which means “white-headed cabbage.”
Chalk that one down under “information you didn’t think you needed to know – I’ll be sure to quiz my kids on this one every St. Patrick’s Day..
And its typically served as a side dish and is often paired with bacon or ham.
It is often served on special occasions such as St. Patrick’s Day, but it is also a comfort food that can be enjoyed all year round.
Take advantage Leftover Corned Beef and Cabbage
If you’re like most people, you probably have some leftover corned beef and cabbage from St. Patrick’s Day.
Or maybe you’re like me, and changed it up and made an irish beef stew.. but I digress.
But instead of just reheating the same meal, why not turn those leftovers into something even more delicious?
I love adding corned beef and cabbage to colcannon. It turns would would be average leftovers, into a unique and flavorful dish that the whole family loves.
The corned beef adds a salty and savory flavor, while the cabbage provides a nice crunch and texture.
And speaking of crunch..
You’ll probably want to use fresh cabbage rather than leftover. You know.. to keep it crunchy.
To make colcannon with corned beef, you’ll need the following ingredients:
- Potatoes: What would colcannon be without potatoes? Go with red or russet potatoes to provide a creamy texture and neutral flavor that pairs well with other ingredients.
- Cabbage: Cabbage is a traditional ingredient in colcannon and provides a slightly sweet and earthy flavor that complements the potatoes. Cabbage is also high in fiber and vitamins, making it a healthy addition to the dish.
- Corned beef: Corned beef is going to add savory and salty flavor to the dish and is a traditional ingredient in Irish cuisine. It is typically made from brisket that has been cured in brine, giving it a distinctive flavor and texture.
- Butter: Butter is a key ingredient and makes everything better. It also helps to make the mashed potatoes creamy and smooth.
- Beef broth: Beef broth adds an extra layer of flavor to the mashed potatoes and helps to enhance the savory flavor of the corned beef. It also helps to keep the potatoes moist and prevents them from becoming too dry.
- Milk: Milk helps to make the mashed potatoes creamy and smooth, while also adding a slightly sweet flavor. You can use cream instead of milk if you prefer a richer and creamier texture.
- Garlic powder: To give the potatoes a little “ooomph” add garlic powder in your colcannon recipe. It adds to the savoryness of the dish, and will help it stand out above other recipes.
- Aged white cheddar: While any cheese will do, I recommend aged white cheddar. Go with Dubliner if you want extra credit. It adds a tangy and slightly sharp flavor to the dish and helps to create a delicious crust on top when baked in the oven.
Not much is needed for this recipe in the equipment department, but here are a few essentials
- A large pot: You’ll need a large pot to boil the potatoes. If you want to make things easier on yourself, get a pot that has a built-in strainer.
- A potato masher: You’ll need a potato masher to mash the potatoes. Go with a standard masher if you like chunkier potatoes, or use a potato ricer, if you prefer smooth and creamy.
- A 9×13 baking dish: You’ll need a baking dish to bake the colcannon in. I like to go with a ceramic baking dish to especially for holidays to add to presentation.
Corned Beef Colcannon Cooking Tips
Here are some tips to make sure your colcannon turns out perfectly:
Don’t overcook the potatoes.
Make sure to check them with a fork after 20-25 minutes to ensure they are fork-tender but not mushy.
Mash the potatoes well.
You want the potatoes to be smooth and creamy, so make sure to mash them well with a potato masher.
Mix and match your cheese.
If you love cheese, feel free to add more shredded cheddar on top of the colcannon before baking. Try mixing it with parmesan or another style of cheese to make it stand out!
While this recipe is a classic and delicious way to enjoy colcannon with leftover corned beef, there are also many other variations you can try.
Here are a few ideas:
- Vegetarian colcannon: If you don’t eat meat, you can omit the corned beef and use kale instead of cabbage for a vegetarian version of colcannon.
- Sweet potato colcannon: Instead of using regular potatoes, try using sweet potatoes for a unique and slightly sweet twist on this classic dish.
- Colcannon with bacon: If you don’t have corned beef on hand, you can use bacon for a smoky and savory flavor.
- Colcannon soup: If you’re looking for a warm and comforting soup, try making colcannon soup by blending the mashed potatoes, cabbage, and other ingredients with some chicken or vegetable broth.
colcannon with corned beef is a delicious and comforting dish that is perfect for St. Patrick’s Day or any other day of the year.
By combining mashed potatoes, cabbage, corned beef, and cheese, you can create a unique and flavorful dish that will warm you up from the inside out.
Whether you’re making it with leftover St. Patrick’s Day ingredients or just looking for a new way to enjoy a classic dish, colcannon with corned beef is sure to become a new favorite in your recipe collection.
Be sure to tag @dadwithapan with your colcannon recipes! I love seeing what you’re cooking!
Corned Beef Colcannon bake
- 1 lb corned beef pre-cooked
- 1/2 head cabbage chopped
- 3 lbs potatoes red or russet
- 1 tsp salt
- 8 tbsp butter melted
- 1/2 cup beef broth
- 1/2 cup milk
- 1 tbsp salt
- 1 tsp garlic powder
- 1 tsp black pepper
- 1/2 cup aged white cheddar shredded
- Peel and chop your potatoes into about 1 inch cubes, placing into a large pot with about 6 quarts water. Bring water to a boil and cook until potatoes become fork tender; about 20-25 minutes.
- Strain potatoes and place in a large bowl. Mash with a potato masher. Stir in garlic butter, beef broth, milk, salt, pepper and garlic powder
- While the potatoes are boiling, shred corned beef and cabbage.
- With oven preheated to 375 F. Combine mashed potatoes, cabbage, corned beef and place in a 9×13 pan. Top with additional cheese and bake for 25-30 minutes until golden brown.