Colcannon is a traditional Irish recipe made with mashed potatoes and kale or cabbage.  I found out about it a year ago when I came across a Denver band named Colcannon, wondered about the name, and looked it up. So totally random!

I am always more of a fan of using a recipe from one of my books before turning to the internet, and of course I ended up finding a recipe for Colcannon in the world’s most versatile vegetarian cookbook to go off.  Their recipe includes cooking some eggs on top, which seems to be a variation from the traditional dish.

I’ll be honest, I kind of slacked on this one.  In fact it took me 2 weeks to get to it. We were both getting home late from work and had a lot of craziness going on, and I kept pushing it off so I could make “easier” recipes.  But I did finally get to it, and it was really easy and delicious (and healthy! Holy cow one serving gives  you 127% of your daily recommended Vitamin A!). I guess it was a good thing I waited so long to make this dish, because it calls for scallions, which we got in our CSA for Week 4!

Irish Colcannon


  • 5 medium-large russet potatoes cut into pieces
  • 8 0z kale, shredded
  • 4 scallions, chopped
  • 1 tbsp butter, melted
  • 4 large eggs
  • 3 0z mature cheese (I used Gruyere)


  1. Boil the potatoes until they are tender (easily can stick a fork through them)
  2. Drain potatoes and mash well
  3. Boil the kale for a few minutes, then drain
  4. Preheat the oven to 375F
  5. Mix the kale with mashed potatoes, scallions, and butter
  6. Season with salt & pepper to taste
  7. Spoon mixture into shallow baking dish
  8. Make four hollows in the mixture and crack an egg into each hollow
  9. Bake for around 12 minutes, or until eggs are set
  10. Serve sprinkled with the cheese