Colcannon Recipe

Colcannon

Prep: 0 15min0

Total: 0 2 0

Yield: 6 servings

Serving Size: 1 of 6 servings

Nutrition Facts: servingSize 1 of 6 servings, calories 646, Fat 39g, Saturated Fat 23g, Carbohydrate 56g, Fiber 11g, Sugar 10g, Protein 21g, Cholesterol 129mg, Sodium 934mg

Ingredients:

• 3 pounds potatoes, scrubbed
• 2 sticks butter
• 1 1/4 cups hot milk
• Freshly ground black pepper
• 1 head cabbage, cored and finely shredded
• 1 (1-pound) piece ham or bacon, cooked the day before
• 4 scallions, finely chopped
• Chopped parsley leaves, for garnish

Instruction:

1. Steam the potatoes in their skins for 30 minutes. Peel them using a knife and fork. Chop with a knife before mashing. Mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper.
2. Boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning it to the pan. Chop into small pieces.
3. Put the ham in a large saucepan and cover with water. Bring to the boil and simmer for 45 minutes until tender. Drain. Remove any fat and chop into small pieces.
4. Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.
5. Serve in individual soup plates. Make an indentation on the top by swirling a wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle with parsley.

Colcannon

Colcannon is a traditional Irish dish for St. Patrick’s Day. It’s everything you love about creamy mashed potatoes with the hearty twist of cabbage or kale.

Prep: 10min

Total: 35min

Yield: 4 – 6 serving(s)

Ingredients:

• 3 medium russet potatoes (about 2 lb.) scrubbed clean
• 2 tbsp. plus 1 tsp. salt, plus additional to taste
• 6 tbsp. butter, plus additional for serving
• 4 c. chopped green cabbage, kale, or a mixture of both
• 1/4 tsp. ground black pepper
• 1 bunch green onions, chopped and divided
• 3 garlic cloves, chopped
• 1 c. half-and-half

Instruction:

1. Peel the potatoes and cut them into 2-inch pieces. Add them to a Dutch oven and cover with 1 inch of water. Bring to a boil over medium-high heat and add 2 tablespoons of salt. Boil, stirring occasionally, until the potatoes are very tender, about 15 minutes. Drain the potatoes in a colander and set aside.
2. In the same Dutch oven, melt the butter over medium heat. Add the cabbage or mixture of greens, the remaining 1 teaspoon of salt, and the pepper. Cook, stirring often, until the cabbage mixture ;is softened, about 5 minutes.
3. Reserve 1/4 cup of the green onions for garnish and add the remaining green onion and garlic into the cabbage mixture. Cook, stirring often, until the garlic is lightly browned, about 2 minutes.
4. Reduce the heat to medium-low. Add the half-and-half and cook 2 to 3 minutes until warm. Add the potatoes, then mash and stir until the mixture is well combined. Season with additional salt and pepper, to taste.
5. Transfer the colcannon to a serving dish and top with more butter, if preferred. Sprinkle with the reserved 1/4 cup green onions.

Colcannon Recipe