Colcannon Bites

This is a vegan colcannon recipe like you have never seen before. Made with collard greens and topped in filo shells. Great appetizer for your St. Patrick’s Day menu

Did you know that colcannon is referred to as Irish soul food?

I had no idea until I researched the traditional recipe and absolutely loved reading it.  Soul food makes me happy, and it makes everyone happy.

Originally published on March 16, 2017 at 12:15 am. Click here to see why this recipe was updated.

What is colcannon?

Colcannon is a traditional Irish dish made with mashed potatoes and leafy greens. It’s a side dish served with a brisket and savoy cabbage. Irish colcannon uses collard greens, but in-season leafy greens can also be used.

“Cal Ceannann” is a Gaelic term which, loosely translated, means “white-headed cabbage,” which I think is pretty cool. Cál is cabbage, which would make for a nice pet name, right?

This dish is normally made with dairy products like butter and/or cream, ham, bacon, and sausage. However, this is a no-no for vegans. That doesn’t mean vegans can’t enjoy it. Substituting the ingredients can make it vegan-friendly.

Why I love this recipe

Being short, I am all about mini foods.  If I can convert a recipe into a bite-sized brunch recipe, you know I will do that. 

Why eat in a bowl with a spoon when you can grab and pop them in your mouth?!

These bites are perfect for parties because they act like hors d’oeuvres and look fancy. Yet, they are super easy to make.

Plus, they are a mess, no fuss, no cleanup recipe. It also tastes so crunchy and buttery.

🌿 Leafy greens for colcannon

• Collard greens
• Kale
• Spinach
• Mustard greens
• Veggie tops

❓ Answering Common Questions

The perfect potato to use

Traditionally, russet potatoes are used to make colcannon. Don’t like russets? You can also use Yukon gold potatoes and even red-skinned potatoes. Idaho potatoes will work, too.

Want to go even bolder? Make it with sweet potatoes or purple sweet potatoes.

What is your favorite way to celebrate St. Patrick’s Day?

Other ingredients to add

• The scallions added just a hint of spice and a little crunch. If you don’t like green onions, use fresh chives.
• Leeks will add a nice flavor to these bites.
• Vegan sausage is a good substitute for regular sausage.

Leftovers and Storage

You can make the colcannon ahead of time and store it in an airtight container. Put it in the refrigerator until about 30 minutes before serving. Fill up the cups when you are ready to serve them.

Leftover colcannon bites should be stored in an airtight container, too, and refrigerated for no more than 7 days. Do not freeze them.

How to make them

1) Preheat the oven to 350 degrees.

2) Melt ½ a stick of vegan butter.  Take 10 Phyllo shells and lightly brush the butter on them.  Place them on a baking tray and put tray in the oven for about 7 minutes.  Remove and set aside.

3) On a stove, place a large pot filled ¾ of the way with water.

4) Wash 2 potatoes thoroughly and add them to the water. Bring the water to a boil by cooking for about 25 minutes on high heat.

5) Check if the potatoes are fork tender. Turn off the heat and drain the water. Set aside to cool.

6) While the potatoes are cooking, prepare the collard greens.  Remove the tough stems and fold them tightly.  Cut them into ribbon shapes and set aside.  I used 3 collard green leaves for this recipe and had about 2 cups (lightly packed) when cut into ribbon shapes.

7) In a small pan, add 2 Tbsp of oil. I prefer avocado oil, but you can use what you have on hand.

8) Add the onions and garlic.  Stir and cook until the onions are translucent.

9) Add the greens and set the heat to medium.  Let it sit for a few minutes and then stir.

10) Add 1 tsp of salt and green onions. Continue stirring until the greens are half their size. Add ½ cup of water.

11) Keep stirring until all the water has burnt off and the greens are slightly crispy.   Stir in lime juice, then turn off heat and set aside.

12) In a bowl, peel the potatoes and add ½ tsp of salt, ½ tsp of black pepper, and vegan yogurt.

13) Use a potato masher to mash them until silky smooth. 

14) Add the cooked collards and mix well.

15) Butter a baking tray and place the phyllo cups on it. Gently brush the tops of these cups with butter and set aside.

16) Bake the colcannon bites for about 7 minutes

17) Take one 12″ decorating bag and add Wilson Tip 1A to the bottom of the bag.  Leave about 1 inch from the bottom of the bag.

18) Fill the bag with the potato mixture and remove any air bubbles.  Cut the bottom 1″ from the bag and push the tip to the bottom.

19) Twist the bag and gently fill the phyllo shells in an ice cream cone shape.

20) Drizzle with the melted vegan butter on top of the potatoes and gently place in the oven.

21) Bake the colcannon bites for about 7-10 minutes.

Gently remove from the oven and let them cool for about 2 minutes before serving.

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Version 1

From time to time, I will go through old recipes to update the content. Sometimes, I update just the images and sometimes, I give the recipe a complete makeover

This time, I kept the recipe as is, but I had to change the text of the whole post. It was very dated and filled with confusing sentences. Hopefully, it’s much easier to read and make this recipe now.

Click here to see the original post with all the confusing sentences.