Cheap Irish Colcannon

Cheap Irish Colcannon

2 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    5 m
  • Ready In

    10 m
WM Chef
Recipe by  WM Chef

“This is a college try on a traditional favorite. Sometimes you're too poor to get all the ingredients for colcannon. It's a good quick filler for lunches in college. I like to put some brown gravy in mine, too, for more flavor.”

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Ingredients

Adjust Servings

Original recipe yields 6 cups

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Directions

  1. Place the cabbage and broccoli in a saucepan, and fill with just enough water to cover the vegetables. Cover, and bring the water to a boil over high heat. Reduce the heat to medium, and simmer until vegetables are tender, about 5 minutes; drain.
  2. Stir in the prepared mashed potatoes, butter, garlic salt, and black pepper.

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Reviews (2)

Rate This Recipe
Susanne
74

Susanne

I'm a Yank living in Ireland and was taught to make Colcannon by my Irish mother-in-law. The recipe would be even cheaper if you used real potatoes and mashed them yourself. Also the type of cabbage used can make it taste differently. We often used "green" cabbage (spring cabbage) or Savoy cabbage. Also, if you saute the cabbage in a bit of butter in a pan, it tastes less strong. I would also recommend putting butter and warm milk in the mashed potatoe.

Molly
4

Molly

This is a very good recipe, although I did change the instant masted potatoes to "real" red skinned mashed potatoes. I've made colcannon using carrots and cabbage, but REALLY liked the taste of the broccoli and cabbage in this one. I served this with "Feta-Stuffed Hamburgers" from this site. Thanks WM Chef for sharing your version of Colcannon

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 304 cal
  • 15%
  • Fat
  • 19.2 g
  • 30%
  • Carbs
  • 29.5 g
  • 10%
  • Protein
  • 4.8 g
  • 10%
  • Cholesterol
  • 34 mg
  • 11%
  • Sodium
  • 449 mg
  • 18%

Based on a 2,000 calorie diet

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