Irish Colcannon Bites

Recipes for colcannon are everywhere! There are lots of interesting and fun ways to make this traditional Irish recipe. However, these little colcannon potato bites are one of my favorite ways to make this classic Irish colcannon into a fun St. Patrick’s Day recipe for parties. I also love these colcannon nuggets too. It’s a toss-up really.

The cutest recipe for colcannon you've ever made! Mini colcannon bites made with baby potatoes and traditional Irish colcannon ingredients but with a healthy twist. Finger foods make the best St. Patrick's Day recipes! This recipe is created by an Irish mum living in Dublin. #irishrecipes #stpatricksdayrecipes #stpatricksday #colcannon #babyledweaning #babyledfeeding #partyfood #appetizers

The best part of this recipe for colcannon bites is that it requires NO PEELING of potatoes. Don’t get me wrong, I’m an Irish girl, I peel my fair share of potatoes. Let’s get real though, who really “loves” peeling potatoes? I’ve lost many a fingernail to that darn potato peeler! Much of the time I like to just leave the skins on for the nutrients, but in classic colcannon recipes, I typically prefer a smoothness you can only get without the peel (or just a tiny bit).

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This little appetizer is made with boiled baby potatoes. Baby potatoes have a much softer skin that does not need to be peeled. This recipe also requires you to leave the skin intact in order to create your tiny potato “cups” to hold your colcannon mixture. Baby potatoes, when boiled correctly (long enough), are safe for baby as long as they are cut properly. If your potatoes are on the bigger size, be sure to cut the colcannon bite one more time lengthwise.

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To make your colcannon mixture, you’ll just need to scoop out the bulk of the boiled potato and toss it in a bowl. Once you add the remaining ingredients, you’ll mash the potato with a fork or a potato masher like this one. After the mixture is nice and mashed/mixed you can place it in the potatoes with a spoon. For a more “fancy” bite, you can spoon the mixture into a freezer bag and cut a small opening in the corner (large enough for the mixture to pass through) then pipe it into the little half potato-skins. Drizzle all the bites with a little oil then bake until the potato is golden (about 25min).

For decoration, I like to add a little shredded carrot or green onion. 

I’d love to see how they go for you! PLEASE share your photos with me on Instagram and Facebook @babyledfeeding! 

Happy St. Patrick’s Day from this Irish Country Girl to you!

Aileen

xoxo

This recipe is sponsored by Dunnes Stores and all of the ingredients can be purchased in your local store.

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The cutest recipe for colcannon you've ever made! Mini colcannon bites made with baby potatoes and traditional Irish colcannon ingredients but with a healthy twist. Finger foods make the best St. Patrick's Day recipes! This recipe is created by an Irish mum living in Dublin. #irishrecipes #stpatricksdayrecipes #stpatricksday #colcannon #babyledweaning #babyledfeeding #partyfood #appetizers

 

      • PREP TIME
      • 15 minutes
      • COOK TIME
      • 25 minutes
      • TOTAL TIME
      • 35 minutes
      • SERVES
      • 24 Bites

What goes in...

  • 1kg baby potatoes boiled
  • 100g (1 cup) cooked cabbage finely chopped
  • 2 teaspoons soft butter
  • 4 sprigs thyme leaves
  • 2 tablespoons milk
  • A drizzle of rapeseed oil
  • Finely grated carrot to serve

How to make it...

1. Pre-heat oven to 180ºC ( 350ºF)

2. Cut the baby potatoes in half and gently scoop out the potato into a bowl leaving the outside shell intact. Place all the potato skins on a baking tray lined with parchment paper and set aside.

3. Add the butter, thyme leaves and finely chopped cabbage to the bowl along with the milk and mash well until it is fully combined.

4. Place the mixture into a piping bag or freezer bag and cut a corner to make your own piping bag, then pipe the mixture into the potato skins until it is all used.

5. Drizzle over a very small amount of rapeseed oil, then place in the oven for 25 minutes until the potato is golden.

6. Top with a little finely grated carrot to serve.

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