Colcannon
Wednesday, March 9, 2011 This comforting traditional Irish dish of potatoes and cabbage was more or less created from the plentiful supply of potatoes and cabbage, originating in 18th century Cork, Ireland. Colcannon is similar to the English's bubble and squeak, only the potatoes are mashed. The other key ingredients were fresh milk, freshly churned butter and onion. This is a good side dish that can be made easily with leftover potatoes and cabbage. Serve with smoked ham or corned beef.
Colcannon (potatoes with cabbage)
recipe by George Hirsch | serves six-eight
2 pounds red skin potatoes, cut into large pieces
1 cup milk
6 Tablespoons butter
1 cup sweet onion, chopped
6 cups green cabbage, finely shredded
Freshly ground pepper, to taste
Boil potatoes for about 15-20 minutes, or until tender. Drain and mash potatoes with skins on, adding the milk.
While potatoes are cooking, melt 3 Tablespoons of butter in a large saute pan and add onion; cook until translucent. Add the cabbage and cover; cook for at least 5 minutes or until desired tenderness. Combine cabbage and onion mixture into hot mashed potatoes. Season with fresh ground black pepper. Top each serving with a teaspoon of butter.
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