what is the history of colcannon

These traditional Irish mashed potatoes combine cabbage or other greens with lots of melted butter and cream—it will become your new favorite side dish to serve any time of year!

The Irish are masters of potato dishes, and colcannon is one of the best. Traditionally served for St. Patrick’s Day, this tasty side dish can be served any day, and might become an instant family favorite. But what the heck is it?

The word “colcannon” derives from the Gaelic term cal ceannann, which means “white-headed cabbage.” In Ireland, during the 17th and 18th centuries, potatoes, cabbage, and leeks were considered foods of the common man. So it makes perfect sense that one of the country’s most popular dishes would combine these ingredients. It’s not uncommon to find a colcannon recipe printed on the back of a bag of potatoes in Ireland.

There are many regional variations of the dish; some require adding bacon and some suggest boiling the greens with the potatoes. You can also enjoy your leftover colcannon for breakfast by cutting it into patties and frying it with your leftover corned beef.

• 2 pounds Russet potatoes (roughly 4 large potatoes), scrubbed, peeled, and cut into chunks
• 4 tablespoons unsalted butter (plus 2 tablespoons for serving)
• 3 cups lightly-packed chopped green curly kale, cabbage, collards, or other leafy green
• 3 scallions, chopped (including the green parts – were substituting scallions for leeks in this recipe).
• 1 cup whole milk or heavy cream
• Kosher salt
• pepper to taste

• Add potatoes to a pot of cold, salted water. Cook until tender (about 15-20 minutes). Drain and return to the pot.
• In a separate large skillet, cook the greens with butter, about 4-5 minutes until they are wilted. Add the scallions and cook another minute. Pour in the milk or cream, mix well, then add the potatoes. Reduce the heat to medium.
• Use potato masher and hand mash the potatoes, mixing them up with the greens. Add salt and pepper to taste, and serve hot, with 2 tablespoons of butter in the center, which will melt.

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Picking Cherry TomatoesTo prevent cracking, pick cherry tomatoes before they are completely ripe.

Colcannon – Potatoes And Greens! – 18th Century Cooking

What is real Irish colcannon?

Real Irish Colcannon is one of those classic Irish recipes that everyone loves. Made with green cabbage, Irish butter, and optional Irish cheddar cheese, it doesn’t get more Celtic than this. A traditional Irish dish with a history that may surprise you (hint: it’s not traditionally a St. Patrick’s Day dish).

Where did the word colcannon come from?

Another theory proposes that the word colcannon comes from the old Irish words “cal,” which means cabbage, and “cainnenin,” which can mean garlic , onion, or leek. If this theory is accurate, it suggests that the dish may have origins that predate the potato’s arrival to Ireland.

When was colcannon invented?

The dish was introduced to England later in the eighteenth century, where it became a favorite among the upper classes. In Ireland, colcannon was traditionally associated with the celebration of Samhain or Halloween (October 31st), and was used for the purpose of marriage divination.

How did colcannon come to be?

Colcannon has been around for hundreds of years. But how did it come to be? Cabbage was a large part of ancient Roman, Egyptian, and Greek diets at least as far back as the 4th century B.C. Most scholars credit the ancient Romans with bringing the cabbage to Europe as their empire expanded.