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Irish Colcannon

Potato and Cabbage Colcanon with Irish Whiskey Steak

For a truly Irish experience, try Colcannon a blend of mashed potatoes and cabbage, topped with Irish Whiskey Steaks.
Course Beef
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 -8 Servings
Calories 1965kcal


For the Cabbage

  • 3 Tbsp butter
  • 2 white or yellow onions diced
  • 2 carrots peeled and minced
  • 2 celery stalks minced
  • 1 bay leaf
  • 1 clove garlic peeled and minced
  • 1 pound green cabbage shredded
  • Dash ground nutmeg
  • Salt and pepper for seasoning

For the Mashed Potatoes

  • 5 lbs red skinned potatoes cut into even pieces
  • 2 cups sour cream or buttermilk
  • 8 oz butter
  • Salt and pepper for seasoning

For the Colcannon:

  • Cabbage Mixture
  • Mashed Potatoes
  • 1 bunch green onions thinly sliced
  • 1 pound bacon cooked until crisp and crumbled, save a bit for garnish.

For the Whiskey Steak Marinade

  • ½ cup brown sugar
  • ½ cup whiskey
  • 3 Tbsp olive oil
  • ½ Tbsp garlic powder
  • ¼ cup soy sauce
  • 1 Tbsp salt
  • 1 Tbsp pepper
  • 2 lb beef Ribeye steaks


To Make the Mirapoix

  • Melt the butter over medium heat in a large skillet. Add the onion, carrot, celery and bay leaf to the pan.
  • Saute until the vegetables are tender and translucent; approximately 10-15 minutes.
  • Add the garlic and saute another minute; remove the bay leaf.
  • Add the shredded cabbage and saute until tender but still crisp.
  • Add the nutmeg and season with salt and pepper to taste.

To Make the Mashed Potatoes

  • Boil the potatoes in salted water until tender (depends on size; start checking at 15 minutes by piercing with a fork; it should easily penetrate the potato). Drain thoroughly.
  • Add sour cream and butter and mash to desired consistency (I like mine rustic so I leave the skin on and smash more than mash).

To Make the Colcannon

  • Fold the cabbage mixture, green onions and bacon into the mashed potatoes.

To Make the Steak

  • Put all the ingredients except the steak into a small saucepan and warm until the sugar is melted.
  • Put steaks and marinade into an airtight bag or container and massage marinade into steak; refrigerate for 2-6 hours.
  • Remove steaks from marinade and either pan fry in a combination of olive oil and butter or cook on the grill.
  • Allow to rest for 5 minutes if slicing.

To Serve

  • Place large serving of Colcannon on plate and garnish with bacon. Serve steak slices on the side.


Serving: 1Serving | Calories: 1965kcal | Carbohydrates: 93g | Protein: 43g | Fat: 156g | Saturated Fat: 71g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 62g | Trans Fat: 1g | Cholesterol: 306mg | Sodium: 2311mg | Potassium: 2556mg | Fiber: 10g | Sugar: 31g | Vitamin A: 5150IU | Vitamin C: 65mg | Calcium: 208mg | Iron: 7mg