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Colcannon For One

Colcannon is a popular Irish recipe made of potatoes and cabbage. It's an absolutely delicious mashed potato recipe and perfect for St. Patrick's Day or any time of the year.

a blue bowl of colcannon with butter melting on the top.

There are perhaps as many recipes for colcannon as there are cooks in Ireland. This is because every family and region has their own favorite way of cooking this Irish potato recipe. Our single serving version is made with potatoes, cabbage, garlic, green onions, milk or cream, and plenty of butter.

Although colcannon is a popular dish to serve on St. Patrick's Day, it is often served on Halloween as a main dish. The name colcannon comes from the Gaelic cál caineann, which translates to "white cabbage".

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Why This Recipe Works

  • There are many variations of a basic colcannon recipe. Some call for using ham or bacon and although I chose not to add meat to mine, you absolutely can. Cook one or two strips of bacon, remove the bacon from the pot and then cook the cabbage and green onions in the bacon drippings instead of cooking them in butter.
  • I use chopped cabbage in this colcannon recipe but feel free to use chopped kale, swiss chard, or another leafy green instead.
  • This Irish potato recipe is a healthy and hearty alternative to mashed potatoes.
  • This easy colcannon recipe will yield one to two servings.

Ingredients

small bowls of diced potatoes, cabbage, salt, garlic, butter, and milk on a brown wooden cutting board

Ingredient Notes

See recipe box below for ingredient amounts and full recipe instructions.

  • Potatoes: I use 2 russet potatoes in this colcannon recipe. The total weight of the potatoes used is approximately 1 pound (16-ounces). Peel the potatoes and cut them into large chunks.
  • Butter: I use salted butter in this dish. Feel free to use unsalted butter instead and be sure to taste the colcannon after it has cooked and add additional salt if necessary.
  • Cabbage: Use 4 ounces of chopped green cabbage. This amount is equal to 1 lightly packed cup of chopped cabbage or 113 grams. Feel free to use chopped kale or another leafy green instead of cabbage.
  • Green onion and garlic: I like to use 1 green onion and 1 garlic clove. These ingredients add great flavor to the dish.
  • Milk: I prefer using 2% milk in this recipe but you can use any percentage of cow's milk. The higher the fat content in the milk, the richer and creamier the potatoes. You might like to consider using heavy cream or half and half for extra creamy potatoes.
  • Salt: For flavor.

How To Make This Recipe

  1. Put the potatoes in a small pot and cover with cold water by at least one inch. Add 1 teaspoon of kosher salt, and bring to a boil. Boil until the potatoes are fork tender, 15 to 20 minutes.
  2. Drain the potatoes in a colander.
  3. Return the pot to the stove and set over medium-high heat. Melt 2 tablespoons of the butter.
  4. Once the butter has melted, add the cabbage. Cook the cabbage for 3-4 minutes, or until wilted. Add the garlic and green onions and cook for 1 minute longer.
  5. Pour in the milk, mix well, and add the potatoes. Reduce heat to medium.
  6. Use a fork or a potato masher and mash the potatoes, mixing them up with the cabbage. Add salt, to taste and serve hot with plenty of butter.
six pictures showing how to cook potatoes and cabbage to make colcannon

Expert Tips

  • For the best colcannon, use russet potatoes or Yukon gold.
  • Be sure to add salt to the water when cooking the potatoes and drain the potatoes well after cooking.
  • Don't skimp on the amount of butter you use. Definitely add plenty of butter to the potatoes after they are cooked.
  • Try a bacon colcannon: Fry 1 to 2 slices of bacon in the pot until crispy. Follow the recipe as instructed, but instead of cooking the onions in butter, use the bacon drippings instead.
a blue bowl filled with colcannon next to a russet potato and a green onion on a silver tray

Frequently Asked Questions

How Do You Serve Colcannon?

Colcannon can be served with boiled ham or served along with protein such as chicken, a turkey breast, or pork tenderloin.

Can This Colcannon Recipe Be Doubled?

Yes! If you'd like to make a little extra. Double the ingredient amounts, use a larger pot to cook the potatoes and cabbage in, and then follow the recipe instructions as written.

Can You Make Colcannon Ahead?

Yes, you can. Colcannon can be made up to a few days ahead of time. Reheat in the microwave or in the oven, covered until heated through.

What Size Pot Do You Use To Make Colcannon For One?

I use a 2-quart saucepan. For best results, use a pot of similar size. For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.

Ways To Use Leftover Ingredients

If you have any ingredients leftover from this colcannon recipe, you might like to consider using them in any of these single serving and small batch recipes:

Single Serving St. Patrick's Day Recipes

If you’ve tried this 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!

a bowl of colcannon next to raw cabbage on a tray.

Colcannon For One

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Course: Main Course, Side Dish
Cuisine: Irish
Diet: Gluten Free
Keywords: cabbage, colcannon, mashed potatoes, potatoes
Servings: 1 serving
Calories: 579kcal
Author: Joanie Zisk

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

  • Put the potatoes in a small pot and cover with cold water by at least one inch. Add salt, and bring to a boil. Boil until the potatoes are fork tender, 15 to 20 minutes.
    Drain the potatoes in a colander.
  • Return the pot to the stove and set over medium-high heat. Melt the butter.
    Once the butter has melted, add the cabbage. Cook the cabbage for 3-4 minutes, or until wilted. Add the green onions and garlic and cook for 1 minute longer.
  • Pour in the milk, mix well, and add the potatoes. Reduce heat to medium.
  • Use a fork or a potato masher and mash the potatoes, mixing them up with the cabbage. Add salt, to taste and serve hot with plenty of butter.

Notes

Expert Tips
  • For the best colcannon, use russet potatoes or Yukon gold.
  • Be sure to add salt to the water when cooking the potatoes and drain the potatoes well after cooking.
  • Don't skimp on the amount of butter you use. Definitely add plenty of butter to the potatoes after they are cooked.
  • Try a bacon colcannon: Fry 1 to 2 slices of bacon in the pot until crispy. Follow the recipe as instructed, but instead of cooking the onions in butter, use the bacon drippings instead.

Nutrition

Serving: 1serving | Calories: 579kcal | Carbohydrates: 83g | Protein: 13g | Fat: 25g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 277mg | Potassium: 1948mg | Fiber: 6g | Sugar: 9g | Vitamin A: 824IU | Vitamin C: 25mg | Calcium: 204mg | Iron: 4mg

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.

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About The Author

4 thoughts on “Colcannon For One”

  1. This was so good. The cabbage blended in well with the potatoes. Plain ingredients but not a plain result. I will make again.

  2. Patricia Pierrette Asselin

    5 stars
    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‼

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