50+ Irresistible St. Patrick’s Day Colcannon Recipes You’ll Love

St. Patrick’s Day is the perfect time to celebrate with hearty, comforting dishes that bring a taste of Ireland to your table.

One such iconic dish is Colcannon—a rich and creamy combination of mashed potatoes and cabbage that has become a beloved Irish classic.

While the traditional version is delicious on its own, Colcannon is a versatile recipe that can be tailored with various twists to suit any palate.

Whether you’re looking to add bacon for extra flavor, throw in some colorful vegetables for a fresh touch, or spice things up with unique ingredients, there are endless possibilities to experiment with.

In this blog post, we’ve rounded up 50+ St. Patrick’s Day Colcannon recipes that will make your celebration even more special.

From classic renditions to creative new variations, you’ll find plenty of ideas to try in your own kitchen.

So, roll up your sleeves and get ready to discover the perfect Colcannon recipe that will steal the spotlight at your St. Patrick’s Day feast!

50+ Irresistible St. Patrick’s Day Colcannon Recipes You’ll Love

Colcannon is more than just a side dish; it’s a comforting, versatile, and flavorful celebration of Irish cuisine.

With over 50+ St. Patrick’s Day Colcannon recipes to choose from, there’s a perfect variation for everyone—whether you prefer something traditional, spicy, or with a healthy twist.

These recipes allow you to explore endless combinations of flavors and ingredients that will enhance your St. Patrick’s Day spread.

So, whether you’re preparing a family dinner or hosting a festive gathering, these creative Colcannon recipes are sure to impress your guests and bring a touch of Ireland to your table.

Try a few of these exciting variations, or mix and match ingredients to create your own signature Colcannon.

Regardless of which recipe you choose, one thing is certain—you’ll be savoring delicious, comforting flavors that embody the spirit of St. Patrick’s Day.

Classic St. Patrick’s Day Colcannon

This classic version of colcannon is a hearty, comforting dish that brings together mashed potatoes, cabbage, and green onions, making it perfect for celebrating St. Patrick’s Day. It’s a traditional Irish side dish that’s both satisfying and delicious, with creamy potatoes and the earthy flavor of cabbage.

Ingredients:

• 2 pounds of potatoes (Yukon Gold or Russet)
• 4 tablespoons of butter
• 1 cup of milk
• 1 small head of cabbage, shredded
• 4 green onions, chopped
• Salt and pepper to taste
• 2 tablespoons of chopped fresh parsley (optional)

Instructions:

1. Peel the potatoes and cut them into quarters. Place them in a large pot and cover with water. Bring to a boil and cook for about 20 minutes, or until the potatoes are tender.
2. While the potatoes are cooking, melt 2 tablespoons of butter in a skillet over medium heat. Add the cabbage and cook for about 5-7 minutes, stirring occasionally until softened. Add the green onions and cook for another 2-3 minutes. Set aside.
3. Once the potatoes are cooked, drain them and return them to the pot. Mash the potatoes with a potato masher until smooth.
4. Stir in the remaining butter and milk, mixing until creamy and smooth. Season with salt and pepper to taste.
5. Gently fold in the cabbage and green onion mixture.
6. Serve hot, topped with chopped fresh parsley for added color and flavor.

Colcannon is a warm, comforting dish that combines the natural sweetness of cabbage with the rich, buttery mashed potatoes. The green onions and parsley lend a refreshing touch, making this a wonderful side dish to serve alongside corned beef or any hearty St. Patrick’s Day meal.

Colcannon with Bacon and Cheddar

This twist on the traditional colcannon adds crispy bacon and sharp cheddar cheese to the classic recipe, giving it a smoky, savory flavor that enhances the dish’s richness. It’s a delicious and indulgent variation that will delight everyone at your St. Patrick’s Day celebration.

Ingredients:

• 2 pounds of potatoes (Yukon Gold or Russet)
• 6 slices of bacon
• 1 cup of shredded sharp cheddar cheese
• 1 cup of milk
• 4 tablespoons of butter
• 1 small head of cabbage, shredded
• 3 green onions, chopped
• Salt and pepper to taste

Instructions:

1. Peel and chop the potatoes, then boil them in a large pot for 20 minutes, or until tender.
2. While the potatoes are cooking, cook the bacon in a skillet over medium heat until crispy. Remove from the pan and crumble into small pieces.
3. In the same skillet, sauté the cabbage and green onions in a little of the bacon drippings for about 5-7 minutes, until the cabbage is soft and the onions are fragrant.
4. Drain the cooked potatoes and mash them with butter and milk until smooth and creamy.
5. Stir in the shredded cheddar cheese and crumbled bacon, mixing until the cheese melts into the potatoes.
6. Gently fold in the cabbage and green onions.
7. Season with salt and pepper to taste and serve with an extra sprinkle of bacon and cheese on top if desired.

The addition of bacon and cheddar transforms this colcannon into a decadent dish that balances richness and savory flavors perfectly. This version brings a new layer of texture and depth, making it an unforgettable treat for St. Patrick’s Day.

Vegan St. Patrick’s Day Colcannon

For a plant-based version of this traditional Irish dish, this vegan colcannon swaps dairy for olive oil and plant-based milk, without sacrificing the comforting, creamy texture. It’s just as flavorful and hearty as the classic, making it a great option for anyone looking for a vegan-friendly St. Patrick’s Day recipe.

Ingredients:

• 2 pounds of potatoes (Yukon Gold or Russet)
• 1/4 cup olive oil
• 1 cup unsweetened plant-based milk (such as almond or oat milk)
• 1 small head of cabbage, shredded
• 4 green onions, chopped
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Peel and chop the potatoes, then cook them in a large pot of boiling water for about 20 minutes, or until tender.
2. While the potatoes cook, heat the olive oil in a large skillet over medium heat. Add the cabbage and sauté for 7-10 minutes until softened and slightly caramelized. Add the green onions and cook for another 2-3 minutes.
3. Once the potatoes are cooked, drain them and return them to the pot. Mash them with olive oil and plant-based milk until smooth and creamy.
4. Fold in the cabbage and green onion mixture, stirring gently to combine.
5. Season with salt and pepper to taste and garnish with fresh parsley, if desired.

This vegan colcannon is a satisfying, flavorful alternative to the traditional dish. The creamy mashed potatoes paired with the earthy cabbage and fresh green onions create a perfect balance of flavors, making it a great choice for both vegans and non-vegans alike.

Garlic and Herb Colcannon

This variation of colcannon adds the fragrant flavors of garlic and fresh herbs, bringing a more aromatic twist to the traditional recipe. The garlic infuses the mashed potatoes with a subtle depth, while the fresh herbs provide a burst of vibrant flavor. It’s perfect for those who enjoy an herbaceous touch with their comfort food.

Ingredients:

• 2 pounds of potatoes (Yukon Gold or Russet)
• 4 cloves garlic, minced
• 1/4 cup olive oil or vegan butter
• 1 cup vegetable broth or plant-based milk
• 1 small head of cabbage, shredded
• 4 green onions, chopped
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons fresh rosemary, chopped
• Salt and pepper to taste

Instructions:

1. Peel and chop the potatoes, then cook them in a large pot of salted boiling water for about 20 minutes, or until tender.
2. In a skillet, heat the olive oil or vegan butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
3. Add the cabbage to the skillet and cook for 5-7 minutes, stirring occasionally, until softened. Stir in the green onions and cook for another 2 minutes.
4. Drain the potatoes and return them to the pot. Mash them with vegetable broth or plant-based milk until smooth and creamy.
5. Stir in the sautéed garlic, cabbage, and green onions, then fold in the fresh herbs, mixing everything well.
6. Season with salt and pepper to taste, and serve with a garnish of extra herbs if desired.

The garlic and herbs elevate the flavor profile of this colcannon, making it more aromatic and vibrant. The earthy rosemary and thyme perfectly complement the creamy mashed potatoes and cabbage, turning this dish into a standout side for St. Patrick’s Day celebrations.

Colcannon with Leeks and Spinach

This colcannon version introduces leeks and spinach, offering a fresh and slightly sweet flavor that pairs wonderfully with the traditional ingredients of potatoes and cabbage. The mild onion flavor of leeks combined with the earthy spinach creates a deliciously unique twist on the classic Irish dish.

Ingredients:

• 2 pounds of potatoes (Yukon Gold or Russet)
• 2 leeks, cleaned and sliced
• 1 small head of cabbage, shredded
• 1 cup spinach, chopped
• 4 tablespoons of butter or olive oil
• 1 cup milk or plant-based milk
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Peel and chop the potatoes, then cook them in a large pot of boiling salted water for about 20 minutes, or until tender.
2. In a skillet, heat the butter or olive oil over medium heat. Add the sliced leeks and cook for 5 minutes until softened.
3. Add the cabbage to the skillet with the leeks and cook for another 7-10 minutes, stirring frequently until the cabbage is tender. Stir in the chopped spinach and cook until wilted, about 2-3 minutes.
4. Drain the potatoes and mash them with milk or plant-based milk until smooth.
5. Add the sautéed leek, cabbage, and spinach mixture to the mashed potatoes, stirring until fully combined.
6. Season with salt and pepper to taste, and garnish with fresh parsley if desired.

The addition of leeks and spinach in this colcannon gives it a fresh and light twist, making it a perfect side dish for those who enjoy a bit of extra green on their plate. The flavors work beautifully together, offering a deliciously satisfying version of this classic Irish dish.

Sweet Potato Colcannon

This modern take on the traditional colcannon replaces regular potatoes with sweet potatoes, adding a natural sweetness and rich, creamy texture. The sweet potatoes bring a vibrant color to the dish, making it an eye-catching and flavorful variation that’s still rooted in the classic ingredients of cabbage and green onions.

Ingredients:

• 2 pounds sweet potatoes, peeled and chopped
• 1/4 cup coconut oil or butter
• 1 cup plant-based milk (such as almond or oat milk)
• 1 small head of cabbage, shredded
• 3 green onions, chopped
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Peel and chop the sweet potatoes, then cook them in a large pot of boiling water for about 15-20 minutes, or until tender.
2. In a skillet, heat the coconut oil or butter over medium heat. Add the shredded cabbage and cook for 5-7 minutes, until it begins to soften.
3. Stir in the chopped green onions and cook for an additional 2 minutes.
4. Drain the cooked sweet potatoes and mash them with plant-based milk until smooth and creamy.
5. Fold in the cabbage and green onions, stirring to combine.
6. Season with salt and pepper to taste, and garnish with fresh cilantro if desired.

Sweet potatoes bring a naturally sweet flavor and creamy texture to this updated colcannon, making it a delightful option for those seeking something new. The richness of the sweet potatoes pairs beautifully with the cabbage and green onions, creating a well-balanced and flavorful dish perfect for St. Patrick’s Day.

Spicy Colcannon with Jalapeños and Chipotle

This spicy take on colcannon adds the bold flavors of jalapeños and chipotle peppers, creating a smoky, tangy version of the classic dish. The heat from the jalapeños combined with the rich, smoky flavor of chipotle gives this colcannon a unique kick, perfect for those who enjoy spicy foods.

Ingredients:

• 2 pounds of potatoes (Yukon Gold or Russet)
• 2 jalapeños, deseeded and finely chopped
• 1 chipotle pepper in adobo sauce, finely chopped
• 4 tablespoons of butter or olive oil
• 1 cup milk or plant-based milk
• 1 small head of cabbage, shredded
• 4 green onions, chopped
• Salt and pepper to taste

Instructions:

1. Peel and chop the potatoes, then cook them in a large pot of boiling salted water for about 20 minutes, or until tender.
2. In a skillet, heat the butter or olive oil over medium heat. Add the chopped jalapeños and chipotle pepper, and sauté for 1-2 minutes until fragrant.
3. Add the shredded cabbage to the skillet and cook for about 5-7 minutes, until softened. Stir in the green onions and cook for another 2-3 minutes.
4. Drain the potatoes and mash them with milk or plant-based milk until smooth and creamy.
5. Stir in the sautéed jalapeños, chipotle, cabbage, and green onions.
6. Season with salt and pepper to taste, and serve with an extra sprinkle of chopped jalapeños for an added kick.

The spicy jalapeños and smoky chipotle peppers give this colcannon a distinct flavor profile that adds heat and depth to the traditional dish. It’s a great option for anyone who enjoys a spicy twist on comfort food, making it a bold and exciting addition to your St. Patrick’s Day menu.

Colcannon with Roasted Garlic and Parmesan

This elevated version of colcannon brings the rich flavors of roasted garlic and Parmesan cheese into the mix, making it a luxurious take on the traditional Irish dish. The creamy potatoes are infused with the sweetness of roasted garlic and the nutty flavor of Parmesan, adding a savory touch that pairs perfectly with the cabbage.

Ingredients:

• 2 pounds of potatoes (Yukon Gold or Russet)
• 1 whole head of garlic
• 1/4 cup olive oil or butter
• 1 cup milk or cream
• 1 small head of cabbage, shredded
• 3 green onions, chopped
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the top off the garlic head to expose the cloves and drizzle with a bit of olive oil. Wrap the garlic in foil and roast for about 30-35 minutes, until the cloves are soft and golden.
2. Peel and chop the potatoes, then cook them in a large pot of salted boiling water for about 20 minutes, or until tender.
3. While the potatoes are cooking, heat the olive oil or butter in a large skillet over medium heat. Add the cabbage and cook for 7-10 minutes, until softened.
4. Once the garlic is roasted, squeeze the soft garlic cloves out of their skins and mash them with the cooked potatoes.
5. Drain the potatoes and mashed garlic, then stir in the milk or cream until smooth.
6. Fold in the sautéed cabbage and green onions, and mix in the grated Parmesan cheese.
7. Season with salt and pepper to taste and serve with extra Parmesan on top.

The roasted garlic and Parmesan bring a sophisticated richness to this colcannon, transforming it into a more indulgent dish. The sweetness of the roasted garlic balances perfectly with the tangy, salty Parmesan, creating a decadent side that complements any St. Patrick’s Day main course.

Colcannon with Mushrooms and Kale

This hearty colcannon incorporates earthy mushrooms and nutrient-rich kale, adding both depth and a pop of color to the dish. The mushrooms provide a savory umami flavor that pairs beautifully with the cabbage and potatoes, while the kale adds a fresh, leafy element, making this version a deliciously healthy twist on the classic recipe.

Ingredients:

• 2 pounds of potatoes (Yukon Gold or Russet)
• 1 cup sliced mushrooms (cremini or button)
• 2 cups kale, chopped
• 4 tablespoons butter or olive oil
• 1 cup milk or plant-based milk
• 1 small head of cabbage, shredded
• 3 green onions, chopped
• Salt and pepper to taste

Instructions:

1. Peel and chop the potatoes, then cook them in a large pot of boiling salted water for about 20 minutes, or until tender.
2. In a skillet, heat the butter or olive oil over medium heat. Add the sliced mushrooms and cook for about 5 minutes, until softened and browned.
3. Add the chopped kale to the skillet and cook for an additional 3-4 minutes until wilted.
4. Add the cabbage to the skillet and sauté for 5-7 minutes, until the cabbage is tender.
5. Drain the potatoes and mash them with the milk or plant-based milk until smooth and creamy.
6. Stir in the sautéed mushrooms, kale, and cabbage, then add the chopped green onions.
7. Season with salt and pepper to taste and serve with an extra sprinkle of green onions for garnish.

The earthy mushrooms and hearty kale make this colcannon a more substantial, wholesome dish. It’s a fantastic way to incorporate more vegetables into your St. Patrick’s Day meal while still honoring the comforting, creamy nature of this traditional Irish side dish.

Colcannon with Caramelized Onions and Balsamic Vinegar

This variation of colcannon brings a sweet and tangy twist to the traditional recipe with caramelized onions and a touch of balsamic vinegar. The richness of the caramelized onions, combined with the depth of balsamic vinegar, balances the creamy potatoes and cabbage perfectly, creating a more complex flavor profile that will intrigue and delight your guests.

Ingredients:

• 2 pounds of potatoes (Yukon Gold or Russet)
• 2 large onions, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 4 tablespoons butter or plant-based butter
• 1 cup milk or plant-based milk
• 1 small head of cabbage, shredded
• 3 green onions, chopped
• Salt and pepper to taste

Instructions:

1. Peel and chop the potatoes, then cook them in a large pot of salted boiling water for about 20 minutes, or until tender.
2. In a skillet, heat olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, for about 10-12 minutes, until the onions are golden brown and caramelized.
3. Stir in the balsamic vinegar and cook for an additional 2 minutes until the vinegar reduces and the onions absorb the tangy flavor. Remove from heat and set aside.
4. In another skillet, melt butter over medium heat and sauté the cabbage until soft, about 5-7 minutes. Add the green onions and cook for another 2 minutes.
5. Drain the potatoes and mash them with milk or plant-based milk until smooth and creamy.
6. Fold in the sautéed cabbage, green onions, and caramelized onions, mixing everything well.
7. Season with salt and pepper to taste and serve with extra caramelized onions on top for garnish.

The sweetness of the caramelized onions, combined with the tangy balsamic vinegar, adds a sophisticated and savory element to this colcannon. It’s a refined twist on the traditional Irish dish, perfect for those seeking a more complex flavor profile with their St. Patrick’s Day meal.

Colcannon with Roasted Beets and Feta

This vibrant version of colcannon incorporates roasted beets and crumbled feta cheese, creating a bold, colorful dish that offers a delightful balance of earthy, creamy, and tangy flavors. The beets add a rich sweetness that contrasts beautifully with the creamy mashed potatoes and the tangy feta, making this a memorable St. Patrick’s Day side dish.

Ingredients:

• 2 pounds of potatoes (Yukon Gold or Russet)
• 2 medium beets, peeled and chopped into cubes
• 2 tablespoons olive oil
• 4 tablespoons butter or vegan butter
• 1 cup milk or plant-based milk
• 1 small head of cabbage, shredded
• 3 green onions, chopped
• 1/2 cup crumbled feta cheese
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the chopped beets in olive oil, then spread them out on a baking sheet. Roast for 25-30 minutes, or until tender, turning halfway through.
2. While the beets are roasting, peel and chop the potatoes, then cook them in a large pot of salted boiling water for about 20 minutes, or until tender.
3. In a skillet, melt butter over medium heat and sauté the cabbage for 5-7 minutes until it softens. Add the green onions and cook for an additional 2 minutes.
4. Drain the cooked potatoes and mash them with milk or plant-based milk until smooth and creamy.
5. Fold in the roasted beets, sautéed cabbage, and green onions. Stir in crumbled feta cheese for a tangy contrast.
6. Season with salt and pepper to taste and serve with extra feta on top for garnish.

The earthy sweetness of roasted beets, combined with the creamy mashed potatoes and tangy feta, gives this colcannon a new level of flavor and color. This vibrant dish is a showstopper on any St. Patrick’s Day table, offering a unique twist on the classic Irish recipe.

Colcannon with Sweet Corn and Peas

This variation of colcannon incorporates sweet corn and peas, adding a burst of color and sweetness that pairs beautifully with the creamy mashed potatoes and cabbage. The subtle sweetness of the corn and peas enhances the traditional flavors, making this version of colcannon a delightful and refreshing twist.

Ingredients:

• 2 pounds of potatoes (Yukon Gold or Russet)
• 1 cup frozen sweet corn kernels
• 1 cup frozen peas
• 4 tablespoons butter or plant-based butter
• 1 cup milk or plant-based milk
• 1 small head of cabbage, shredded
• 3 green onions, chopped
• Salt and pepper to taste

Instructions:

1. Peel and chop the potatoes, then cook them in a large pot of salted boiling water for about 20 minutes, or until tender.
2. While the potatoes are cooking, blanch the frozen sweet corn and peas in a separate pot of boiling water for about 3 minutes, then drain and set aside.
3. In a skillet, melt butter over medium heat and sauté the cabbage for 5-7 minutes until softened. Add the green onions and cook for another 2 minutes.
4. Drain the cooked potatoes and mash them with milk or plant-based milk until smooth and creamy.
5. Gently fold in the sautéed cabbage, green onions, sweet corn, and peas. Stir until everything is well combined.
6. Season with salt and pepper to taste and serve with extra green onions on top for garnish.

The sweet corn and peas bring a light, refreshing contrast to the richness of the mashed potatoes and cabbage. This colcannon variation is a wonderful option for those looking for a colorful and slightly sweeter version of the classic dish, making it a perfect addition to your St. Patrick’s Day spread.

Colcannon with Roasted Garlic and Bacon

This indulgent version of colcannon brings the savory flavors of roasted garlic and crispy bacon into the mix, creating a rich and smoky dish. The roasted garlic adds a mellow, sweet flavor, while the bacon contributes a satisfying crunch and depth of flavor, making this colcannon a hearty and delicious side dish perfect for a festive occasion.

Ingredients:

• 2 pounds of potatoes (Yukon Gold or Russet)
• 1 head of garlic
• 4 slices of bacon, chopped
• 4 tablespoons butter or olive oil
• 1 cup milk or plant-based milk
• 1 small head of cabbage, shredded
• 3 green onions, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the top off the garlic head, drizzle with olive oil, and wrap it in foil. Roast for about 30 minutes until soft and fragrant.
2. While the garlic is roasting, peel and chop the potatoes. Boil them in salted water for about 20 minutes, or until tender.
3. In a skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon and drain the fat, leaving a small amount in the skillet.
4. Add the shredded cabbage to the skillet and sauté for 5-7 minutes until tender. Set aside.
5. Drain and mash the potatoes, adding the roasted garlic (squeezed from the cloves) and milk or plant-based milk to make them creamy.
6. Fold in the sautéed cabbage, green onions, and crispy bacon. Season with salt and pepper to taste.
7. Serve hot, garnished with additional bacon if desired.

The combination of roasted garlic and bacon adds a smoky richness to this colcannon, transforming it into a comforting, savory dish that’s sure to be a crowd-pleaser. The soft potatoes blend perfectly with the crispy bacon and sweet roasted garlic, making this version of colcannon irresistible.

Colcannon with Brussels Sprouts and Mustard

This modern take on colcannon incorporates Brussels sprouts and a tangy mustard sauce, providing a fresh, slightly bitter flavor that balances the creamy mashed potatoes and cabbage. The Brussels sprouts add texture and earthiness, while the mustard adds a sharp, zesty kick to the dish.

Ingredients:

• 2 pounds of potatoes (Yukon Gold or Russet)
• 1 cup Brussels sprouts, trimmed and halved
• 1 tablespoon Dijon mustard
• 4 tablespoons butter or olive oil
• 1 cup milk or plant-based milk
• 1 small head of cabbage, shredded
• 3 green onions, chopped
• Salt and pepper to taste

Instructions:

1. Peel and chop the potatoes, then cook them in a large pot of boiling salted water for about 20 minutes, or until tender.
2. In a skillet, heat the butter or olive oil over medium heat. Add the Brussels sprouts and sauté for 5-7 minutes, until lightly browned and tender.
3. Add the shredded cabbage to the skillet with the Brussels sprouts and cook for another 5 minutes, until both are softened.
4. Drain the potatoes and mash them with milk or plant-based milk until smooth and creamy.
5. Stir in the Dijon mustard, sautéed Brussels sprouts, cabbage, and green onions. Mix everything well.
6. Season with salt and pepper to taste, and serve with extra mustard on the side if desired.

The addition of Brussels sprouts and mustard gives this colcannon a unique, tangy twist that’s sure to add variety to your St. Patrick’s Day menu. The slightly bitter Brussels sprouts contrast nicely with the creamy potatoes, while the mustard provides a zesty finish that enhances the flavor.

Colcannon with Sweet Potatoes and Kale

For a nutritious and vibrant twist on colcannon, this recipe swaps regular potatoes for sweet potatoes and adds hearty kale. The sweet potatoes bring a natural sweetness and a vibrant color, while the kale provides a boost of nutrients and a slight bitterness, making this a healthier and colorful version of the traditional Irish dish.

Ingredients:

• 2 pounds sweet potatoes, peeled and chopped
• 1 small bunch kale, chopped
• 4 tablespoons butter or olive oil
• 1 cup plant-based milk (such as almond or oat milk)
• 1 small head of cabbage, shredded
• 3 green onions, chopped
• Salt and pepper to taste

Instructions:

1. Peel and chop the sweet potatoes, then cook them in a large pot of boiling salted water for about 15-20 minutes, or until tender.
2. In a skillet, heat the butter or olive oil over medium heat. Add the kale and sauté for about 5 minutes, until wilted. Remove from the pan and set aside.
3. In the same skillet, sauté the cabbage for 5-7 minutes, until softened.
4. Drain the cooked sweet potatoes and mash them with plant-based milk until smooth and creamy.
5. Stir in the sautéed kale, cabbage, and green onions. Season with salt and pepper to taste.
6. Serve hot with extra green onions or a drizzle of olive oil for garnish.

Sweet potatoes and kale give this colcannon a healthy, vibrant twist, adding depth and richness to the dish. The natural sweetness of the sweet potatoes pairs perfectly with the earthiness of the kale, making this version a nutritious and flavorful option for St. Patrick’s Day or any day.

Note: More recipes​ are coming soon!