Total Time
Prep 20 mins
Cook 20 mins

A lovely way to serve mashed potatoes for St Patrick's Day. Then another night serve the leftovers as potato pancakes, with a difference.

Ingredients Nutrition


  1. Peel and cube potatoes and place in boiling water.
  2. Cook until tender, as for mashed potatoes.
  3. In a large skillet, saute the garlic, onion and cabbage until the cabbage is limp, but not brown.
  4. When potatoes are done, mash with seasonings, butter and milk per your taste.
  5. Add the sauteed onions, garlic and cabbage and mash until well mixed, there will be pieces of cabbage, but that's okay.
  6. Serve as you would mashed potatoes.
  7. For the potato pancakes, use the leftover Colcannon and add beaten eggs, flour and baking powder to them.
  8. In a skillet with oil place hand shaped potato pancakes and cook until brown on one side and then carefully flip and brown on the other.
  9. Serve with applesauce and sour cream.
Most Helpful

This was really good! I can't wait to see how the potato pancakes turn out later this week. I put cheese on top because I have a picky picky 5 year old who might have had an issue with the green cabbage if she could see it. But she ate every bit. I really liked how while it smelled kind of . . .cabbagey, it tasted great. Thanks.

CraftScout March 20, 2007