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.

Robb Walsh
Source: EatingWell Magazine, April 2019


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

226.5 calories; protein 5.3g 11% DV; carbohydrates 34.3g 11% DV; exchange other carbs 2.5; dietary fiber 3.1g 12% DV; sugars 3.5g; fat 8.4g 13% DV; saturated fat 5.1g 26% DV; cholesterol 22.1mg 7% DV; vitamin a iu 364.8IU 7% DV; vitamin c 17.7mg 29% DV; folate 37.9mcg 10% DV; calcium 73.7mg 7% DV; iron 1.9mg 11% DV; magnesium 46mg 16% DV; potassium 802.2mg 23% DV; sodium 244.6mg 10% DV.