St. Patty’s Day Colcannon – Classic Irish Fare You Don’t Want to Miss

This St. Patrick’s Day, we are forgoing the crowds and celebrating from the road.  Amidst all of the anxiety over COVID-19, what better way to celebrate than in your private Regency RV!  So, we’re meeting some friends at one of our favorite state parks and cooking up a mouthwatering Irish feast.  No St. Patty’s Day meal is complete without a hefty helping of Corned Beef and Cabbage.  However, my friend and neighbor, Meg, who moved to the States from Ireland about 20 years ago said that Corned Beef was never really a thing where she and her husband grew up.  It’s more of an Irish-American tradition.  What I did learn from my neighbor was the art, and sheer magic, of the Colcannon – a true Irish staple that’s become our family’s favorite on St. Patrick’s Day.

So, I’ll be cooking up our classic fare of Corned Beef and Cabbage in the Instant Pot as well as Meg’s Colcannon.  For those of you who haven’t had colcannon, the heavenly Irish concoction of potatoes, butter and usually kale or cabbage is even more delicious than it sounds.  Meg ups the ante in her recipe with small chunks of corned beef along with some pot juice; this takes the recipe from good to simply unforgettable.  The first time I cooked this for my predominantly Irish husband, we both concurred, while corned beef may be the star of St. Patrick’s Day, the Colcannon turns out to be the character actor that steals the show!


  • 5 golden potatoes, peeled and diced
  • 1 garlic clove, minced
  • ¼ a head of cabbage, chopped into ½ inch pieces
  • ½ cup corned beef, chopped into ½ inch pieces
  • 2 T juice from corned beef – to taste
  • 2 T unsalted butter


Place the peeled, diced potatoes in salted boiling water and leave until soft. While the potatoes are cooking, chop the garlic, cabbage and corned beef. Strain the potatoes when they ready then mix with the chopped ingredients until evenly distributed. Pepper to taste. Pour juice from the corned beef in and mix until creamy, but before the potatoes turn into a full mash. Scoop with an ice cream utensil and plop onto an oiled baking sheet. Broil these little balls of heaven on high for about ten minutes, depending on your oven.  Serve alongside Corned Beef and Cabbage then enjoy.

Happy St. Patrick’s Day from our Regency RV family to yours.  Sláinte!!!