Colcannon Recipe

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Colcannon

Paul Bushay

By
@chefbunyan

OK, This ain't mine and it ain't diabetic! I grabbed this recipe for Colcannon off of the Food Network website. This dish is so Irish I think there's a chunk of the Blarney Stone in it!

Recipe courtesy Christabel Rossiter

Rating:
★★★★★ 3 votes
Comments:
Serves:
6
Prep:
15 Min
Cook:
1 Hr 45 Min
Method:
Stove Top

Ingredients

3 lb
red rose potatoes, scrubbed
2 stick
butter
1 1/4 c
hot milk
freshly ground black pepper
1
1 head cabbage, cored and finely shredded
1 lb
piece ham, cooked the day before
4
scallions, finely chopped
chopped parsley leaves, for garnish

Step-By-Step

1Steam the potatoes in their skins for 30 minutes
2Chop with a knife before mashing
3Mash thoroughly to remove all the lumps
4Add 1 stick of butter in pieces
5Gradually add hot milk, stirring all the time
6Season with a few grinds of black pepper.
7Boil the cabbage in unsalted water until it turns a darker color
8Add 2 tablespoons butter to tenderize it.
9Cover with lid for 2 minutes.
10Drain thoroughly before returning it to the pan
11Chop into small pieces
12Put the ham in a large saucepan and cover with water
13Bring to the boil and simmer for 45 minutes until tender.
14Drain
15Remove any fat and chop into small pieces
16Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.
17Serve in individual soup plates.
18Make an indentation on the top by swirling a wooden spoon
19Put 1 tablespoon of butter into each indentation.
20Sprinkle with parsley

About this Recipe

Course/Dish: Vegetables, Potatoes, Pork
Main Ingredient: Potatoes
Regional Style: Irish