Colcannon

A hearty traditional Irish dish made from potatoes, cabbage and spring onions. Often served with boiled ham it also makes a great Bubble & Squeak with the leftovers.

Serves 4 people


 

  • 700 grams floury potatoes
  • 225 grams Savoy cabbage
  • 70 grams butter
  • 75 mL hot milk
  • 12 spring onions (scallions)

 

  1. Peel the potatoes and cut into large chunks.
  2. Place in pan and cover with boiling water and simmer until absolutely tender (25mins)
  3. Meanwhile finely shred the cabbage and steam for 5 minutes until soft and tender.
  4. In a frying pan melt 25g butter and saute the chopped Scallions.
  5. Add the steamed cabbage and set aside.
  6. Drain the potatoes and allow the moisture to evaporate for 2 minutes.
  7. In a large bowl mash the potatoes until smooth adding the hot milk and buremaining butter.
  8. Mix in the cabbage and scallions and season with black pepper and salt to taste. Serve hot.

Method

  1. Peel the potatoes and cut into large chunks.
  2. Place in pan and cover with boiling water and simmer until absolutely tender (25mins)
  3. Meanwhile finely shred the cabbage and steam for 5 minutes until soft and tender.
  4. In a frying pan melt 25g butter and saute the chopped Scallions.
  5. Add the steamed cabbage and set aside.
  6. Drain the potatoes and allow the moisture to evaporate for 2 minutes.
  7. In a large bowl mash the potatoes until smooth adding the hot milk and buremaining butter.
  8. Mix in the cabbage and scallions and season with black pepper and salt to taste. Serve hot.

Ingredients

 

  • 700 grams floury potatoes
  • 225 grams Savoy cabbage
  • 70 grams butter
  • 75 mL hot milk
  • 12 spring onions (scallions)

 


Other options: Try using kale instead of cabbage as it is packed full of nutrients

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