Colcannon

Colcannon

  • 1 Medium head cabbage (about 2 pounds), shredded, kale can be substituted
  • 4 Pounds medium potatoes (about 8), peeled and quartered
  • 2 cup Whole milk
  • 1 cup Chopped green onions
  • 1.5 tsp Salt
  • 1/2 tsp Pepper
  • 1/4 cup Butter, melted
  • Minced fresh parsley
  • Crumbled cooked bacon
  • Chopped fresh chives for garnish

Directions

  1. Cook cabbage in 2 cups boiling salted water until tender, about 10 minutes.
    Drain, reserve liquid. Place liquid back in pot. Set cabbage aside.
    Cook potatoes in reserved liquid, adding more water to cover, until tender 15 minutes or more depending on how large you cut them up.
    Warm milk, green onions, salt and pepper in saucepan to just under a boil. Remove from heat, cover and keep warm.

    When potatoes are done, drain, and mash. Add milk mixture as you mash until you like the consistency. (I like it a little lumpy). Stir in the cabbage.

    Place in serving bowl. Make a well in the middle and add butter, parsley and bacon. Stir in just before serving. Top with fresh chives.

Optional Baking Idea

  1. If you want easy serving for a crowd, fill buttered muffin tins with the mixture and bake 15-20 minutes at 350F. Top with cheese and bacon before putting in oven.

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