A classic Irish side dish, colcannon is typically a mound of mashed potatoes mixed with crumbled bacon, wilted cabbage and scallions, with a crater full of butter in the middle. For this seaweed variation, salty, umami-rich dillisk (the Irish name for dulse) take the place of bacon in this healthy side dish recipe. Look for dried dulse in well-stocked supermarkets. Source: EatingWell Magazine, April 2019

Robb Walsh


Ingredient Checklist


Instructions Checklist
  • Place potatoes in a large pot and cover with cold water. Bring to a boil and add 2 tablespoons salt. Reduce heat to maintain a simmer and cook until fork-tender, 13 to 15 minutes. Drain. Transfer to a large bowl and mash with a potato masher.

  • Meanwhile, place dulse in a medium bowl and cover with cold water. Let soak until soft and pliable, about 15 minutes. Rinse and finely chop.

  • Melt butter in the pot over medium-high heat. Add the dulse and cabbage. Cook, stirring occasionally, until the cabbage is wilted, 2 to 5 minutes. Add scallions and cook, stirring constantly, for 1 minute more. Reduce heat to low. Add the mashed potatoes, milk and the remaining 1/2 teaspoon salt. Stir until well combined.

Nutrition Facts

227 calories; 8.4 g total fat; 5.1 g saturated fat; 22 mg cholesterol; 245 mg sodium. 802 mg potassium; 34.3 g carbohydrates; 3.1 g fiber; 4 g sugar; 5.3 g protein; 365 IU vitamin a iu; 18 mg vitamin c; 38 mcg folate; 74 mg calcium; 2 mg iron; 46 mg magnesium;