Colcannon

Colcannon

By
From
Encyclopedia of Food and Cookery
Serves
4-6

The splendid Irish relation of bubble and squeak.

Ingredients

Quantity Ingredient
4 old potatoes, peeled and quartered
salt and freshly ground black pepper
1 onion, finely chopped
190ml milk
60g butter
300g cabbage, finely chopped and lightly cooked
parsley, finely chopped, to garnish

Method

  1. Cook potatoes in boiling water until tender. Drain them, return to saucepan and shake over low heat until they are dry and mealy. Mash them and season well.
  2. Put chopped onion and milk into a saucepan and bring to the boil; beat into potatoes until they are soft and light. Melt butter and toss cabbage in it. Fold into potato mixture and check seasoning. Transfer to a heated serving dish and sprinkle with parsley.

Variations

  • Colcannon is often served with bacon rashers, or a little cooked bacon can be chopped and added with the cabbage. If desired, colcannon can be fried. Press it in an even layer into a frying pan containing a little hot bacon fat or butter. Cook until brown and crusty underneath, then cut into pieces and turn over.
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