Irish in origin (Colcannon) and adopted by the Scots, this hearty winter side has several variations. Best enjoyed with a good quality Haggis or perfect with some fantastic pork sausages and gravy.


  • 1/2 kilo boiled potatoes

  • 1/2 kilo boiled turnip

  • 2 boiled carrots

  • 1/2 head of boiled cabbage

  • 1 sliced sauteed leek (white part only)

  • 1/2 cup sliced eschallots/green onion

  • 1/4 cup cream

  • 50g butter

  • Salt and Pepper to taste


  • 1.

    Roughly mash together the potatoes, turnip and carrots with the butter and enough cream to get a good mash consistency.

  • 2.

    Stir through the leek, cabbage and eschallots and season to taste.

  • 3.

    Can be mashed in the saucepan over a low heat to keep piping hot until ready to serve.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 223kj
  • Fat Total 10g
  • Saturated Fat 6g
  • Protein 4g
  • Carbohydrate 30g
  • Sugar 8g
  • Sodium 718mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Originally this dish was mostly just potatoes and cabbage but I've tried to evolve it a bit to incorporate extra vegetables to make it healthier, also I love leeks and potato together.
The purists will hate me for this but I've recently begun roasting my Haggis as opposed to boiling it. Using Drambuie as a glaze I find the flavour to be deeper and extremely satisfying, be sure to toast with a good singly malt whisky for a true Highland experience. slĂ inte mhath (Good Health)

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Posted by Philippa WightmanReport
We love colcannon, will definitely give this a try! Should imagine the mix would also make pretty amazing rosti.
Posted by eatdrinkMIReport
Rosti's would be a great idea, there's always leftovers the next day so next time I'll give it a go.