Colcannon

Colcannon

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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

How to Make Colcannon

Step-by-Step

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

Printable Recipe Card

About Colcannon

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



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