Everything Newfoundland & Labrador with its Culture, Cuisine and Traditions


Colcannon is an Irish word, meaning (“white headed cabbage”). It is a traditional Irish dish made from mash potatoes, cabbage (or kale), butter, salt and pepper. You can add other ingredients such as milk, cream, leeks, onions, chives, garlic, boiled ham or bacon.

It was an inexpensive, year-around staple food found in many Newfoundland and Labrador communities. An old Irish tradition was to serve colcannon with prizes of small coins concealed in it, as the English do with Christmas pudding. This tradition is still done today and small amounts of money are place in the potato.



  • 6-8 med potatoes
  • 4 tbsp butter (divided)
  • 1/3 cup milk (or cream)
  • 2 tbsp pork fat (or vegetable oil)
  • 1 med onion (chopped)
  • 3 scallions (chopped)
  • 3 cups cabbage (shredded)
  • Salt and pepper to taste


Boil potatoes until tender. Drain; add two tbsp butter and milk. Mash.

In a skillet, med heat, sauté onions and scallions in pork fat until onions and become golden brown. Add shredded cabbage and cook covered for 10 minutes. Season to taste. Fold in cabbage mixture with mash potatoes. Top with the remaining butter.


  • Substitute margarine for butter
  • Par-boil cabbage 10 minutes and drain prior to frying

a single line may have two hooks – a dual purpose


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