Skip to content
  • by

Irish Colcannon with Dulse


This lovely Irish dish is perfect for a St. Patrick’s Day feast. Serve with your favorite vegetarian entree.

Serves 4.


  • 3 medium potatoes, peeled, cut in 1 inch pieces
  • 4 c kale, roughly chopped
  • 1 tsp salt
  • 3 Tbsp butter (divided use)
  • 1 c red onion, chopped
  • 1/3 c whole milk
  • 1 Tbsp dulse flakes
  • 1/4 tsp crushed black pepper


  1. In a large pot, stir together the potatoes, kale and salt. Add water to cover. Place over high heat; bring to boil.
  2. Reduce heat, cover, and simmer 12 minutes or until potatoes are fork tender.
  3. While the potatoes/kale are cooking, melt one tablespoon of the butter in a large skillet. Add onion and saute 8-10 minutes.
  4. When potatoes/kale are done, use a slotted spoon to remove most of the kale to a holding plate. (Kale will be floating on top).
  5. Strain the potatoes, put them back in pot, and use a potato masher to rice them.
  6. Add the milk and remaining 2 tablespoons of butter; stir them into the potatoes.
  7. Fold in the kale, onions, dulse, and pepper. Fold in a pinch more salt if needed.
  8. Serve hot.

Leave a Comment

Your email address will not be published. Required fields are marked *