This post may contain affiliate links. Please read my disclosure policy.
If you were fortunate enough to have had a good crop of brussels sprouts last fall, you might still be enjoying them, in which case this Brussel Sprouts Colcannon would be a very good idea. That was not the case for us however. We had a sort of brussels sprouts famine, with no idea why. That part of the garden seemed to be lacking the gumption to actually form the sprouts, though the plants were big and beautiful. It is not easy to switch a garden over to organic fertilizer, and we are still learning how best to replenish our soil. Fortunately, fresh brussels sprouts are very plentiful in the grocery store these days, and relatively inexpensive. Winter farmer’s markets often still have them as well.
Colcannon is a traditionally Irish dish, which is why I’m moving this post over from the old blog this week, with St. Patrick’s day coming up. It is typically made with cabbage, kale or other greens, but Brussels sprouts are just teensy cabbages, right? I think colcannon goes particularly well with smoked or cured meats like ham or corned beef, which also often appear on the table this time of year. We aren’t Irish, and after an unpleasant encounter with too much green beer about 30 years back, we don’t celebrate St. Patty’s Day like so many non-Irish do, by drinking too much. Instead, we prefer to celebrate with food, so the menu next weekend will definitely include this version of colcannon.
Brussels Sprout Colcannon
Ingredients
- 1/2 pound fresh brussels sprouts
- 2 pounds Yukon Gold or other yellow potato
- kosher salt & a few grinds black pepper
- 1 large clove of garlic
- 1/4 to 1/3 cup buttermilk
- 6 tablespoons butter divided
- chives or scallions
Instructions
- Wash the brussels sprouts and remove any tough outer leaves. Cut each sprout in thin slices. Set aside.
- If the potato skins are nice, just scrub the potatoes, or peel if you prefer - cut potatoes in 1 inch cubes.
- Place potatoes in a 3 quart sauce pan and fill with water, just until potatoes are covered.
- Add the garlic clove, smashed flat or lightly chopped and a teaspoon or so of kosher salt, plus some grinds of black pepper.
- Bring to a boil and simmer for around 15 minutes, until soft.
- While the potatoes are boiling, melt 2 tablespoon of the butter in a wide saute pan, and add sliced brussels sprouts, sprinkled with a bit of kosher salt and fresh black pepper.
- Saute about 5 minutes, stirring frequently to cook them evenly. They are done when they're getting a little soft, but are still bright green.
- Remove from heat and stir in a couple tablespoons of chopped chives or the green part of a scallion.
- When the potatoes are cooked through, drain off the water and return the pan to the heat, stirring gently for a minute or two to remove excess moisture.
- Mash the potatoes with 2 tablespoons of the butter, and the buttermilk - taste and add more salt if needed.
- Add 1/2 half of the brussels sprouts to the potatoes and fold together, gently.
- Mound the potato mixture in a serving bowl.
- Add the last two tablespoons of butter to the remaining brussels sprouts and stir together, then scatter over top of the potatoes in the serving bowl.
- Serve immediately
Notes
It really doesn’t get much simpler than that, and the result is just amazingly satisfying and delicious. 
It’s also probably a lot better for you than green beer, but you can still have a nice glass of porter or stout with dinner!
How to Cook a Fresh Pumpkin
The Best Turkey Gravy
Carrots with Rosemary and Thyme
Pasta with Fresh Tomatoes and Basil
Chive Bacon Ranch Dressing
Rutabaga Cheddar Mash
Goat Cheese Spread with Tomatoes
Zucchini Oat Bread
Sweet and Smokey Braised Cabbage
Spicy Zucchini “Fries”
Can’t say I am a sprout fan. May just try this though!
Hope you do HBM!
I think this just might be finding a place next to the corned beef next weekend!
I second that idea Bebe!
Now why haven’t I ever tried sprouts in place of cabbage in my Colcannon before? I don’t know but I see this in my future!
Let me know how you like it Julie!
looks SO so delish!
Donalyn,
I love Brussels sprouts but the rest of the family doesn’t. However, they do like cabbage, so I think this may be a happy medium for all of us.
This spring I’m going to treat my raised beds with the worm castings that have been piling up in the worm bin in my son’s closet over the winter, but I also stuffed a layer of shredded leaves and nearly-finished compost under the soil to get a head start replenishing the soil after my last harvest. I’m very surprised how much the soil has flattened over the winter, but it remains to be seen how well everything grows. My father is a long-time organic gardener and swears by composted horse manure, leaves, and kitchen compost as all his garden needs. Each time he moves he leaves a very happy plot in the community garden behind–years of nurturing the soil a shovelful of organic material at a time really does pay off in the end.
Thanks!
I agree Kirsten – and I am really itching to get myself out in the garden – if only the snow would melt!
Mmmm, now this I’m gonna try!
You will love it Eileen!
I made this for last night’s dinner but made a few revisions that were more in keeping with my original Colcannon recipe. I doubled the recipe (we all love our potatoes!) and then added half a package of crumbled bacon and a few scoops of sour cream to add even more tang to it. Finally, I poured it all into a casserole bowl and warmed it in the oven (30 minutes at 350 degrees) as I had made it ahead of time – and it was delicious! Everyone loved that it has the sliced Brussels Sprouts instead of the traditional cabbage.
Julie – there are few recipes on the planet that cannot be improved upon by the addition of some bacon, and I’m certain this is not one of them. Thanks for sharing your version!
Some info about brussels sprouts: Breeding research conducted by Syngenta in the Netherlands focusing on compounds known as glucosinolates found in Brussels sprouts has resulted in reduced bitterness and in improved health attributes. These improvements in reducing unpleasant taste through scientific breeding advances have been credited with spurring a “renaissance” and growth in production and consumption of Brussels sprouts hybrids.
Best wishes
Great recipe. It is st paddy’s day. NOT patty’s day