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Colcannon is a classic Irish dish made with creamy mashed potatoes, cabbage, green onions, and plenty of butter. This simple, comforting recipe is perfect as a hearty side dish or a light meal, offering rich flavor in every bite.
For a hearty meal, serve colcannon alongside tender pork tenderloin or a savory ham steak. Add a side of flavorful black eyed peas and warm, buttery cornbread to complete the dish.
Why You’ll Love This Recipe
- Easy to Make: A simple, scaled-down version of classic colcannon.
- Versatile: Add bacon, kale, or chard to suit your taste.
- Wholesome & Nutritious: A hearty mix of potatoes and cabbage.
- Rich & Flavorful: Creamy, comforting, and full of flavor.
- A Taste of Ireland: Perfect for St. Patrick’s Day or any day.
Colcannon is a classic Irish dish that brings together creamy mashed potatoes and tender cabbage with butter and milk for rich, satisfying flavor.
This version is perfectly portioned for one generous serving or to share. It’s everything I love about colcannon—fluffy potatoes, buttery cabbage, and just the right touch of garlic and green onions for extra depth. Whether for St. Patrick’s Day or a simple, comforting meal, this dish is a delicious way to enjoy a taste of Ireland.
Ingredients
If you have any ingredients leftover from this small batch colcannon recipe, check out our Leftover Ingredients Recipe Finder.
- Potatoes: Use 2 russet potatoes (about 1 pound total). Peel and chop into large chunks for even cooking. Extra potatoes? Try them in a Twice Baked Potato or Hash Browns.
- Butter: Salted butter adds rich flavor, but unsalted works too—just adjust the salt to taste.
- Cabbage: Use 4 ounces of chopped green cabbage (about 1 lightly packed cup/113g). Kale or other greens can be substituted. Leftover cabbage? Use it in Buffalo Cauliflower Tacos or Coleslaw.
- Green Onion and Garlic: One green onion and a clove of garlic add subtle, delicious flavor.
- Milk: Use 2% milk for a balance of creaminess and lightness, or substitute with heavy cream or half-and-half for richer potatoes.
- Salt: Essential for seasoning and enhancing the dish’s flavor.
Recipe Variations
Try these simple ways to customize your colcannon:
- Add Bacon: Cook the cabbage and green onions in bacon drippings for a smoky flavor, then top the finished colcannon with crumbled cooked bacon.
- Cheesy Variation: Stir in shredded cheddar or your favorite cheese while mashing for a creamy, cheesy version.
- Herb-Infused: Add chopped fresh parsley, thyme, or rosemary for a fresh, aromatic touch.
- Spicy Version: Mix in red pepper flakes or a dash of hot sauce for a bit of heat.
- Root Vegetable Mix: Swap some of the potatoes with carrots, parsnips, or turnips for extra nutrition and texture.
How To Make Colcannon
These photos and instructions help you visualize how to make a small batch of colcannon. See the recipe box below for ingredient amounts and full recipe instructions.
- Boil the Potatoes: Place the potatoes in a small pot and cover with cold water by about an inch. Add salt and bring to a boil. Cook for 15–20 minutes, or until the potatoes are fork-tender.
- Drain the Potatoes: Pour the potatoes into a colander to drain the water.
- Melt the Butter: Return the empty pot to the stove over medium-high heat. Melt the butter in the pot.
- Cook the Cabbage: Add the chopped cabbage to the melted butter and cook for 3–4 minutes, or until wilted. Stir in the garlic and green onions and cook for another minute.
- Add Milk and Potatoes: Pour in the milk and stir to combine. Add the drained potatoes back to the pot and reduce the heat to medium.
- Mash and Season: Use a fork or potato masher to mash the potatoes, mixing them with the cabbage. Season with salt to taste and serve hot with an extra pat of butter on top.
Expert Tips
- Even Cooking: Cut the potatoes into evenly sized chunks to ensure they cook uniformly.
- Best Potatoes: Russet or Yukon gold potatoes work best for texture and flavor.
- Season the Water: Add salt to the boiling water to enhance the potatoes’ flavor as they cook.
- Don’t Skimp on Butter: Use plenty of butter for rich, flavorful mashed potatoes.
- Perfect Consistency: Mash thoroughly and add milk or cream gradually until you reach your desired texture.
Serving Suggestions
This single serving colcannon recipe is versatile and pairs perfectly with a variety of dishes for a complete meal.
- With Protein: Pair colcannon with jerk chicken or stuffed fish for a complete meal.
- As a Side: Serve alongside Irish stew or pot roast for a comforting dinner.
- For Breakfast: Top with a fried egg for a hearty morning dish.
- Simple and Satisfying: Enjoy on its own in a bowl topped with a sprinkle of cheese.
- Seasonal Variation: Mix in roasted butternut squash for a seasonal twist.
- With Irish Soda Bread: Serve with warm Irish soda bread to soak up the flavors and add a traditional touch.
Frequently Asked Questions
Yes, prepare it in advance and reheat gently on the stovetop or in the microwave, adding a splash of milk if needed.
Use a potato masher or fork for a rustic texture.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Yes, you can easily double the recipe. Just make sure to use a larger pot to accommodate the additional potatoes and cabbage for even cooking.
Celebrate St. Patrick’s Day With Single Serving Favorites
Celebrate St. Patrick’s Day with these Irish-inspired recipes, perfectly sized for one or two. Enjoy the flavors of Ireland in smaller portions
- Irish Stew: A hearty, comforting stew made with tender meat and vegetables, scaled down for a single serving.
- Mini Irish Soda Bread: A personal-sized loaf of classic soda bread, perfect alongside your stew or enjoyed on its own.
- Shamrock Shake: A creamy, minty treat to add a festive touch to your day.
- Guinness Float: A decadent dessert drink pairing rich Guinness stout with creamy ice cream for a unique St. Patrick’s Day indulgence.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this single serving, traditional colcannon recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Colcannon For One
Equipment
Ingredients
- 2 medium russet potatoes (1 pound), peeled and cut into large chunks
- 1 teaspoon kosher salt
- 2 tablespoons salted butter -plus more for serving
- 1 cup lightly packed chopped cabbage
- 1 green onion -chopped
- 1 clove garlic -minced
- ½ cup 2% milk
Instructions
- Boil the Potatoes: Place the potatoes in a small pot and cover with cold water by about an inch. Add the kosher salt and bring to a boil. Cook for 15–20 minutes, or until the potatoes are fork-tender.
- Drain the Potatoes: Pour the potatoes into a colander to drain the water.
- Melt the Butter: Return the empty pot to the stove over medium-high heat. Melt 2 tablespoons of butter in the pot.
- Cook the Cabbage: Add the chopped cabbage to the melted butter and cook for 3–4 minutes, or until wilted. Stir in the garlic and green onions and cook for another minute.
- Add Milk and Potatoes: Pour in the milk and stir to combine. Add the drained potatoes back to the pot and reduce the heat to medium.
- Mash and Season: Use a fork or potato masher to mash the potatoes, mixing them with the cabbage. Season with salt to taste and serve hot with extra butter on top.
Notes
- Even Cooking: Cut the potatoes into evenly sized chunks to ensure they cook uniformly.
- Best Potatoes: Russet or Yukon gold potatoes work best for texture and flavor.
- Season the Water: Add salt to the boiling water to enhance the potatoes’ flavor as they cook.
- Don’t Skimp on Butter: Use plenty of butter for rich, flavorful mashed potatoes.
- Perfect Consistency: Mash thoroughly and add milk or cream gradually until you reach your desired texture.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Best side dish for Corned Beef. I also add a thinly sliced Leek.
I just had the colcannon alongside your smothered pork chop recipe. I just want to say that since I found your colcannon I do not eat plain mashed potatoes anymore. I do go the easy route and throw a fistful of greens, any kind, in with the potatoes while I cook them and then whip them with a hand blender and a large dollop of sour cream. Never again playing mashed potatoes, thank you
I’m so glad you’re enjoying the colcannon! It sounds like you’ve perfected it with your own twist. I love hearing how you’ve made it your go-to over plain mashed potatoes. Thanks for sharing, and it’s always a pleasure to hear from you.
What a great way to use up leftover cabbage either fresh or cooked. I had a quarter of a head of cabbage to use up, so my ratio of cabbage two potatoes was higher than the recipe. I also added caraway seed because in my house there is no such thing as cabbage without caraway seed. I also had some sour cream to use up so I mashed it with sour cream instead of milk. Finally stirred in some radish greens also. Turned out great, I loved it.
Love potatoes and anything you can add turns it into a meal by itself! Where were you with these delicious one serving dishes when I was eighteen! No matter, as now I’m a senior citizen who can use the single person serving!
How fine to chop the cabbage and how long to cook?
I like to just roughly chop the cabbage, into 1/2 to 1-inch pieces. It doesn’t need to be finely chopped unless you prefer it that way.
SCRUMPTIOUS! Have always enjoyed this dish. Please make a video.
Thank you for sharing small batch & single serve recipes. I am finding your recipes to be delicious and very enjoyable to cook.
Being Irish, I grew up on this combination, and have been introducing it to my friends and neighbors for years without ever a complaint. I add bacon and when I feel really decadent I throw in some cream cheese or sour cream.
This was so good. The cabbage blended in well with the potatoes. Plain ingredients but not a plain result. I will make again.
I’m so happy you enjoyed the colcannon.
I am 93 years old – and my birthday is St-Patrick Day;
Being in a retirement home, I use many of your recipes – it passes the time.
This recipe is my birthday gift – Thank you‼
Patricia, I’m so happy to know you are enjoying the recipes. Please let me know how you enjoy the colcannon and I hope you have a very happy birthday!