Colcannon is a traditional Irish dish, often served alongside the classic corned beef meal on St. Patrick’s Day, but makes a great lunch. Try this recipe from the Washington Tavern, an Albany institution. 

Photography By Brie Passano | March 16, 2017

About this recipe

The Washington Tavern is an Albany staple year-round but is an especially merry place to be around St. Patrick’s Day. Established in 1884, the tavern has offered a place for Irish-Americans and those who love them to dine on old-world delicacies like shepherd’s pie. Colcannon is a traditional Irish dish, often served alongside the classic corned beef meal on St. Patrick’s Day, but makes a great lunch. 

Instructions

Serves 4

12 slices bacon (locally raised and thick cut work best for this recipe)
2 sticks butter, ideally grass-fed
2 1⁄2 pounds potatoes, peeled, boiled and then mashed
1⁄2 head cabbage, cooked and chopped
1 cup carrots, chopped and cooked
1 1⁄2 cups chicken or beef broth, or brine from corned beef if available
Salt and pepper, to taste

Fry bacon, set aside and chop when cooled. Using the same pan, melt butter over medium-high heat, then add cooked potatoes, cabbage, carrots and chopped bacon. Mix well and add broth or brine. Simmer for 20 minutes until liquid has evaporated. Serve with a dollop of butter on top, an extra grind of pepper and a dash of salt.

The Washington Tavern is at 250 Western Avenue, Albany. 

Subscribe
Build your own subscription bundle.
Pick 3 regions for $60