Recipe Image

Seaweed Colcannon

  • 45 m
  • 45 m
Robb Walsh
“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.”


    • 3 pounds russet potatoes, peeled and cut into large chunks
    • 2 tablespoons salt plus ½ teaspoon, divided
    • 1 cup lightly packed dulse seaweed
    • 5 tablespoons unsalted butter
    • 2 cups finely chopped cabbage
    • 4 scallions, minced
    • 1 cup whole milk


  • 1 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.
  • 2 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.
  • 3 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 ½ teaspoon salt. Stir until well combined.
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