Colcannon with Fried Leeks

In Main Dishes, Recipes by the dirty hippie and the bohemian girl11 Comments

When you think “Irish food” potatoes usually come to mind. Traditionally, Irish Colcannon is made with mashed white potatoes and cabbage. Americans usually think of it as the perfect dish for St. Patrick’s Day – though in Ireland, it’s served more often in the fall. Go figure! This dish dates back to pre-Roman times in Ireland and was popular because ingredients were readily available, inexpensive and filling. Some recipe variations include beans, garlic or chives.

This vegan and gluten-free version of Colcannon is a hearty and comforting savory side dish. Instead of traditional cabbage, brilliant green kale and fiber-rich brussels sprouts will bring you the luck of the Irish. For a touch of decadence, top the dish with fried leeks

Colcannon with Fried Leeks
Serves 4
This vegan and gluten-free version of Colcannon is a hearty and comforting savory side dish.
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1170 calories
76 g
243 g
95 g
13 g
60 g
638 g
744 g
5 g
4 g
28 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 1170
Calories from Fat 831
% Daily Value *
Total Fat 95g
Saturated Fat 60g
Trans Fat 4g
Polyunsaturated Fat 4g
Monounsaturated Fat 24g
Cholesterol 243mg
Sodium 744mg
Total Carbohydrates 76g
Dietary Fiber 11g
Sugars 5g
Protein 13g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 leek, trimmed, rinsed and sliced
  2. 2 Tbl. grapeseed oil
  3. 3 lbs. yukon gold potatoes, peeled and cubed
  4. 1 tsp. salt
  5. 1 cup unsweetened, plain non-dairy milk (we used soy)
  6. 4 Tbls. vegan butter (like Earth Balance) or olive oil
  7. 3 cups brussels sprouts, shredded/chopped
  8. 2 cups kale, shredded/chopped
  9. salt and pepper and additional Earth Balance, to taste
  1. Slice leek into thin rings. Clean well by soaking leeks in a bowl of water to remove dirt and grit from layers. Grit will sink to the bottom and leek rings will float to the top. Try it, it's fun! Just don't stir the water too much, or the dirt will mingle back into the leeks.
  2. Heat grapeseed oil in a heavy bottom pan and add leeks. Saute over high heat until leeks are crisp and browned, about 2 to 5 minutes. Set aside to drain on a towel.
  3. Bring a large pot of water to a boil. Add peeled and cubed potatoes with 1 teaspoon of salt. Boil about 20 to 25 minutes, until you can mash the potatoes against a side of the pot easily. The potatoes should be soft and creamy. Drain potatoes and mash by hand or with an electric mixer in a large bowl with 4 tablespoons of Earth Balance and non-dairy milk. The potatoes can be smooth or lumpy - whatever you prefer for your mashers.
  4. Using the same pot from the potatoes, steam the sliced kale and brussels sprouts over high heat. When the greens are soft and limp, but not yet browned from overcooking, pull them from the pot, drain and add to the mashed potatoes. This will only take 2 or 3 minutes. Combine greens into mashers and top with fried leeks. Serve warm with salt, pepper and more Earth Balance, to taste.
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the dirty hippie and the bohemian girl

the dirty hippie and the bohemian girl

the dirty hippie and the bohemian girl are working artists based in Baltimore. They write an eco-aware, flower power, neo-hippie, vegan blog that features travel profiles, original recipes and candid book & product reviews. They are excited to join forces with Sister Eden!

To visit the dirty hippie and the bohemian girl's website, click their byline. To read the rest of their posts on Sister Eden, click their tag at the top of the post.
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  2. This sounds delicious! I do have a question though – can you substitute a more standard oil for grapeseed? If yes, what would you recommend?

    1. Author

      Hi Suze – We used grape seed oil because it’s neutral and doesn’t add much flavor; it’s also a highly sustainable oil, as it’s a by-product of the grape/wine industry. Canola is also neutral, but we rarely use it because it’s commonly a GMO crop. If you want to use canola, it will work well – adding no flavor of its own. Olive oil will work too, but it does add the signature olive oil flavor. You can use coconut oil if you like the taste, but it will also add the signature sweetness of coconut oil. 🙂 Hope this helps! ~ Boho Girl

      1. Thanks! Did not know that about grapeseed oil, so I may end up trying that anyway! But good to know I can use canola, just in case. 🙂

  3. Pingback: Colcannon with Fried Leeks | the dirty hippie & the bohemian girl

  4. This looks so good!!! I can’t wait to add it to my recipe box!!! 🙂

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