Grab a Smithwick’s and let’s explore a traditional Irish potato dish—colcannon potatoes.
What Are Colcannon Potatoes?
It’s a traditional dish made of mashed potatoes and cabbage. It’s flavored with salt, pepper and butter, with occasional additions of bacon, kale, milk, cream, onion, spinach and/or vinegar, to name a few. The dish is served warm as the main dish for breakfast, or as a side for ham or “cold salt meat,” as mentioned in the 1847 cookbook, Mrs. Crowen’s American Lady’s Cookery Book.
It’s good with a ham-and-egg casserole, too!
The Odd History of This Dish
In Ireland, colcannon potatoes were traditionally associated with Halloween celebrations and used for the purposes of “marriage divination.” The Oxford Companion to Food by Alan Davidson can help fully explain:
Charms hidden in bowls of colcannon were portents of a marriage proposal should unmarried girls be lucky enough to find them, whilst others filled their socks with spoonfuls of colcannon and hung them from the handle of the front door in the belief that the first man through the door would become their future husband.
Regardless of your relationship status, colcannon potatoes are a tasty treat for all. Thanks to Irish immigrants, colcannon potatoes were introduced to kitchens all over the U.S.—and I’m happy to make colcannon on any sleepy Sunday.
Find more potato recipes for people who are serious about spuds.
Why Serve Colcannon Potatoes on St. Patrick’s Day?
It’s traditional Irish food, which is perfect for a cold day in March. I encourage you to try this delish dish because it has hearty ingredients that come together to make comfort food with a story. Plus, it’s made with butter, potatoes, salt, pepper, bacon—enough said!
Sláinte!
Next, Learn How to Bake Classic Irish Desserts
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Wearing o’ Green Cake
One bite of this moist, colorful cake and you'll think you've found the pot o' gold at the end of the rainbow. It's the perfect dessert to round out your St. Patrick's Day feast. —Marge Nicol, Shannon, Illinois
Corned Beef Pizza Swirls
You don't have to wait until St. Patrick's Day to enjoy this easy Reuben appetizer. Deli meat and cheese make it doable year-round. —Colleen Delawder, Herndon, Virginia
Stout & Honey Beef Roast
Here's a heartwarming meal that's ideal for chilly days and hectic nights. Honey, beer and seasonings make the sauce different and oh-so-good. —Taste of Home Test Kitchen
Fudgy Layered Irish Mocha Brownies
My husband and I are big fans of Irish cream, so I wanted to incorporate it into a brownie. I started with my mom's brownie recipe, then added frosting and ganache. This decadent recipe is the result, and we are really enjoying them! —Sue Gronholz, Beaver Dam, Wisconsin
Pistachio Mallow Salad
This fluffy pistachio salad is a real treat since it's creamy but not overly sweet. It's easy to mix up, and the flavor gets better the longer it stands. It's perfect for St. Patrick's Day, served in a green bowl. -Pattie Ann Forssberg, Logan, Kansas
Shamrock Cutout Pound Cake
My son Gabriel loves surprises inside cakes, like seeing a shamrock when this cake is sliced. Everyone wants to know how it’s done. — Angela Lively, Spring, Texas
Rainbow Fruit Salad
To entice my children to eat fruit when they were young, I often "disguised" it in this easy-to-prepare salad. I still make it today—and I'm a great-grandmother. The salad goes well with barbecued meats or cold sandwiches. —Jonnie Adams Sisler, Stevensville, Montana
Cheddar-Veggie Appetizer Torte
A line forms quickly behind this quiche-like torte at family gatherings. The wedges are easy to eat as finger food, plus it's delicious hot or cold. — Barbara Estabrook, Rhinelander, Wisconsin
Horseradish Deviled Eggs
People say, "Wow!" when they taste these flavorful tangy deviled eggs. The bold combination of ground mustard, dill and horseradish is so appealing. The plate is always emptied whenever I serve these eggs. —Ruth Roth, Linville, North Carolina
Savory Party Bread
It's impossible to stop nibbling on warm pieces of this cheesy, oniony bread. The sliced loaf fans out for a fun presentation. It's one of the best savory appetizers I've found. —Kay Daly, Raleigh, North Carolina
Reuben Rounds
Fans of the classic Reuben sandwich will go crazy for baked pastry spirals of corned beef, Swiss and sauerkraut. They're so easy to make, and bottled Thousand Island dressing makes the perfect dipping sauce. —Cheryl Snavely, Hagerstown, Maryland
Chocolate Guinness Cake
One bite and everyone will propose a toast to this silky-smooth chocolate cake. The cream cheese frosting reminds us of the foamy head on a perfectly poured pint. —Marjorie Hennig, Seymour, Indiana
Reuben Dip
This rich, cheesy dip comes together so quickly, you can make it just before guests arrive. I often serve it with rye bread wedges. —Mary Jo Hagey, Gladwin, Michigan
Savory Potato Skins
For a simple hot snack that really hits the spot on a cool fall evening, put together a plate of these crisp potato skins. —Andrea Holcomb, Torrington, Connecticut
Homemade Irish Cream
Add some creamy goodness to your cup of joe with a splash of this alcohol-free version of the Irish favorite. —Marcia Severson, Hallock, Minnesota
Dilly Veggie Pizza
This is one of my favorite ways to use up leftover veggies. It's a cinch to prep and you can change the mixture to match your kids' taste buds. Always popular at special events, it's just as yummy the next day. —Heather Ahrens, Columbus, Ohio
Paddy's Reuben Dip
This slow-cooked spread tastes just like the popular Reuben sandwich. Even when I double the recipe, I end up with an empty dish. —Mary Jane Kimmes, Hastings, Minnesota
Irish Creme Chocolate Trifle
I was given a bottle of Irish cream liqueur as a gift and had leftover peppermint candy, so I created this delicious trifle. It's always rich and decadent. —Margaret Wilson, Sun City, California
Soft Beer Pretzels
I'm always looking for new ways to combine fun flavors, and what goes together better than beer and pretzels? Not much that I can think of. That’s why I put them together into one delicious recipe. —Alyssa Wilhite, Whitehouse, Texas
Garlic-Herb Salmon Sliders
The fresh flavors of the salmon and herbs are just unbeatable. I serve these as full-size burgers on kaiser rolls, too. —Margee Berry, White Salmon, Washington
Malted Chocolate & Stout Layer Cake
If you want a dessert that will take the cake at a St. Patrick's Day celebration, look no further! The rich chocolate cake is incredibly moist and has a nice malt flavor that's perfectly complemented by the Irish cream frosting. —Jennifer Wayland, Morris Plains, New Jersey
Cheddar Ham Cups
When a college classmate and I threw a party for our professor, a friend contributed these savory appetizers. Everyone in the class requested the recipe before the party was done. Try the cups with chicken instead of ham if you'd like. -Brandi Ladner Gulfport, Mississippi
Loaded Baked Potato Dip
I never thought of using waffle-cut fries as a scoop for dip until a friend of mine did at a baby shower. They’re ideal for my cheesy bacon and chive dip, which tastes just like a baked potato topper. —Betsy King, Duluth, Minnesota
Chocolate-Covered Bacon
It's a hit at state fairs everywhere, but you can make this salty-sweet concoction at home. Some say bacon is perfect as is, but chocolate makes everything better! —Taste of Home Test Kitchen
Salmon Mousse Cups
I make these tempting little tarts frequently for parties. They disappear at an astonishing speed, so I usually double or triple the recipe. The salmon-cream cheese filling and flaky crust will melt in your mouth. —Fran Rowland, Phoenix, Arizona
Zucchini Patties with Dill Dip
These crisp-tender patties are a nice alternative to crab cakes and taste very similar, thanks to the seafood seasoning. They always get gobbled up! —Kelly Maxwell, Plainfield, Illinois
Marinated Cheese
This special appetizer always makes it to our neighborhood parties and is the first to disappear at the buffet table. It's attractive, delicious—and easy! —Laurie Casper, Coraopolis, Pennsylvania
Mini Spinach Frittatas
People can't get enough of these pop-in-your-mouth mini frittatas. They're a cinch to make, freeze well and the recipe easily doubles for a crowd. —Nancy Statkevicus, Tucson, Arizona
Green Flop Jell-O
Get ready for fluffy lemon-lime goodness. Try it with any flavor Jell-O! —Michelle Gauer, Spicer, Minnesota
Baked Onion Dip
Some people like this cheesy dip so much that they can't tear themselves away from the appetizer table to eat their dinner. But can you blame them? With two kinds of cheese and sweet onions in the mix, this ultra creamy dip is unforgettable. —Mona Zignego, Hartford, Wisconsin
Leprechaun Lime Drink
You won't need the help of lucky little elves to ready this refreshing lime concoction. Cheery garnishes can be fixed in a wink to dress up each guest's glass. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Herbed Cheese Sticks
We love the breadsticks at our local pizza joint. Now I can get that same gooey-from-the-oven treat, but I never have to leave the house. —Heather Bates, Athens, Maine
Pistachio Cream Cheese Cookies
My son-in-law is a big fan of pistachios. He looks forward to these buttery cookies at holiday time, but I make them for him more than just once a year. —Lily Julow, Lawrenceville, Georgia
Favorite Irish Soda Bread
My best friend, Rita, shared this irresistible Irish soda bread recipe. It bakes up high, with a golden brown top and a combination of sweet and savory flavors. —Jan Alfano, Prescott, Arizona
Pistachio and Coconut Cake
This coconut cake is good any time of the year, but the color is perfect for St. Patrick's Day. The secret is adding instant pistachio pudding mix into the cake mix and the frosting. —Dora May Meredith, Rockford, Illinois
Shrimp & Cucumber Rounds
I always make these appetizers for our get-togethers. They're easy to prepare and a snappy addition to any party. —Kelly Alaniz, Eureka, California
Reuben-Style Pizza
I love a good Reuben sandwich and thought, “Why not make it into a pizza?” It's got extra cheesy goodness in the sauce, and smells wonderful coming out of the oven. —Tracy Miller, Wakeman, Ohio
Rainbow Cake with Clouds
Some cakes stand on their own without icing. For this bright Rainbow Cake, use a little whipped cream to make fluffy clouds. —Janet Tigchelaar, Jerseyville, Ontario
Turkey & Swiss Biscuit Sliders
I love to come up with new recipe ideas; I'm always experimenting. I created these while my sister was pregnant to satisfy a craving, and it really did the trick! —Cindy Esposito, Bloomfield, New Jersey
Five-Spice Pecans
Talk about a sugar-and-spice treat! Just try to stop eating these toasty, roasty snack nuts. “They’re also great sprinkled on all kinds of salads.” Anne Leslie - Chandler, IN
Stuffed Baby Red Potatoes
This recipe just says "party!" The ingredients are basic, but the finished appetizer looks like you worked a lot harder than you did. —Carol Bess White, Portland, Oregon
Striped Chocolate Popcorn
For a bake sale last year, I wanted to try something different. I’d seen chocolate popcorn in a candy shop and thought I’d try making it. This recipe was a great success. —Mary Schmittinger, Colgate, Wisconsin
Catherine's Guacamole
Get the scoop on making a standout guacamole. A handful of chopped celery adds some fun crunch in this avocado dip—everyone’s favorite fiesta starter. —Catherine Cassidy, Milwaukee, Wisconsin
Mushroom & Leek Strudel
This elegant hors d'oeuvre is almost effortless. Use fresh herbs if possible, and feel free to sub in whole-wheat phyllo. —Lisa Diehl, Edina, Minnesota
Broccoli-Cheddar Tassies
Our family adores broccoli casserole. I wanted to try it as an appetizer, so I used a pecan tassie recipe for the crust. The result? We’re talking scrumptious. —Gail Gaiser, Ewing, New Jersey
Slow-Cooker Cheddar Bacon Beer Dip
My tangy, smoky dip won the top prize at our office party recipe contest. Use your favorite beer or ale, but steer clear of dark varieties. —Ashley Lecker, Green Bay, Wisconsin
Beef and Blue Cheese Crostini
These little gems are easy, impressive and delicious. They are ridiculously easy and inexpensive to make. Seriously, you will look like a total rock star when you serve these! —Mandy Rivers, Lexington, South Carolina
Pea Soup Shooters
Appetizers really don’t get any easier than this. These shooters can be made ahead, they’re colorful, and they won’t weigh you down. Top with a small dollop of yogurt for a little more tang. —Jacyn Siebert, San Francisco, California
Reuben Calzones
I love a Reuben sandwich, so I tried the fillings in a pizza pocket instead of on rye bread. This hand-held dinner is a big winner at our house. —Nickie Frye, Evansville, Indiana
Cookies & Cream Truffle Balls
For easy truffles, I roll cookies and cream cheese into balls and dunk them in white chocolate. That’s merry and bright in one bite. —Carla Giorgio, New York, New York
Party Franks
These tiny, tangy appetizers have such broad appeal. I prepare them often for holiday gatherings, weddings and family reunions. They're convenient to serve at parties since the sauce can be made ahead, then just reheated with the franks before serving. —Lucille Howell, Portland, Oregon
Party Spinach Spread
This appetizer is delicious, easy and pretty, too! Everyone who tries it asks for the recipe. The spread keeps for several days, so it's great for making in advance for a party. But once you put it out, it won't last long! —Maire Macy, Fort Collins, Colorado
Ricotta Puffs
Roasted red peppers and ricotta cheese give these pastry puffs delicious flavor, while parsley and oregano add a little spark. —Maria Regakis, Somerville, Massachusetts
Apricot-Glazed Bacon Spirals
Here’s a real crowd-pleaser for an appetizer table or brunch buffet. A whole piece of crispy bacon is rolled into each spiral. It's so good with the apricot preserves, which make it a sweet-and-salty treat. —Kellie Mulleavy, Lambertville, Michigan
Brie Appetizers with Bacon-Plum Jam
Among my friends, I'm known as the Pork Master because I love to cook just about every cut there is. These appetizers combine soft, mild Brie cheese with a sweet-sour bacon jam that has a touch of Sriracha sauce. —Rick Pascocello, New York, New York
Reuben Waffle Potato Appetizers
I love Reubens, so I turned this classic sammie into a fun appetizer with corned beef and sauerkraut on waffle fries. —Gloria Bradley, Naperville, Illinois
Cheddar-Pecan Crisps
Lots of holiday treats are sweet. For a change of pace, I fill goodie bags with my cheese crackers. The recipe has a large yield, but you can freeze the dough logs to bake later. —Heather Necessary, Shamokin Dan, Pennsylvania
Bacon & Sun-Dried Tomato Phyllo Tarts
Frozen mini phyllo tart shells are so convenient and easy to use. Just add a savory filling featuring sun-dried tomatoes and bacon, then pop them in the oven.—Patricia Quinn, Omaha, Nebraska
Creme de Menthe Cupcakes
We use creme de menthe, a liqueur that means “mint cream” in French, to add a cool touch to these impressive mascarpone-frosted cupcakes. —Keri Whitney, Castro Valley, California
Contest-Winning Pesto Veggie Pizza
When I was thinking about what my family likes to eat and what I like to cook, the answer was pizza! —Dana Dirks, San Diego, California
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