by Edward Daniel
Colcannon recipe.

Languish in pure ecstasy as your tastebuds ravish the recesses of your soul.

Fluffy smashed potatoes infused with lashings of shredded sautéed cabbage, steamed kale and scallions; Colcannon.

This dish will obliterate any belief that vegan food can’t be super nourishing.

Make this:

  • When the rain is pelting it down your windows, as you sit huddled on the sofa; nothing but comfort food is on your menu
  • When you’re fed up with bog standard mashed potatoes and want to infuse it with of umph!
  • When you’ve got Aunt Mavis popping round for a spot of Sunday lunch and she’ll need pampering up

Colcannon was inspired cooking lavish meals with an ex-beau whose staple was potatoes when it came to meals. Colcannon has just a hint of pure excitement to make your adoration of potatoes extend to the next level. Colcannon is a traditional Irish recipe.

Colcannon is vegan and gluten-free.


Edward x


Colcannon recipe.
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 600g potatoes
  • 10g almonds, blanched
  • 50ml of potato retained water
  • 100g cabbage
  • 100g kale
  • 5tsp olive oil
  • Bunch of scallions
  • Season to taste


  1. Peel and cook the potatoes in boiling water in a saucepan for about 20 minutes until soft and tender. Drain but retain water.
  2. Transfer the potatoes to a large mixing bowl.
  3. Blanch the almonds and place in 50ml of potato retained water and 2 tablespoons of olive oil. Pour into the mixing bowl.
  4. Use a masher to mash potatoes to a fine pulp. Combine until light and fluffy. Season to taste and set to one side. Season to taste.
  5. Steam the kale for 3 to 4 minutes and set to one side.
  6. Finely shred the cabbage and sauté in a heated frying pan with a couple of tablespoons of oil for a couple of minutes. Transfer to the potato mixture with the kale.
  7. Sauté the scallions in a tablespoon of oil for a couple of minutes.
  8. Lightly stir in the kale, cabbage and scallions.
  9. Serve immediately.


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