Happy St. Patrick’s Day!!!
I was trying to decide what Irish dish to make. Luckily, I had a sack of potatoes (like a good Irish girl!), half a cabbage, and an onion.
Colcannon, of course!
So, get your green on and try this super easy dish. The full recipe is at the end of the post.
Simply peel, chop, and boil 1½ lbs of russet potatoes in salted water.
While that’s cooking, chop 3/4 cup onion and 2 cups green cabbage.
Saute onions and cabbage in 1½ T butter for 5 minutes. Add in 1/2 tsp salt.
When potatoes are easily pierced with a fork – they’re done. Save about 1 cup of the potato water.
Drain potatoes. Pour in 2 T melted butter and mash until smooth. Add in reserved potato water, as needed, to achieve a creamy texture.
Stir in the cabbage/onion mixture. Add in another 1/2 tsp salt.
You’ve now made colcannon!!!
COLCANNON – makes 6 cups
- 1½ lbs russet potatoes, skinned
- 3½ T butter, divided
- 3/4 cup onions, chopped
- 2 cups green cabbage, sliced thin
- 1 tsp salt, divided
Bring a pot of salted water to the boil. Cut peeled potatoes into pieces so they cook faster. Add to boiling water and cook until easily pierced with a fork. Reserve 1 cup of the potato water, then drain potatoes. Return potatoes to the empty pot.
While potatoes are boiling, melt 1½ T of the butter in a saucepan. Add in onions and cabbage, and sauté until softened – about 5 minutes. Stir in 1/2 tsp salt and set aside.
Melt the remaining 2 T butter and add to the hot, drained potatoes. Mash, using a potato masher or food mill. Pour in the cabbage mixture (heat, if it’s gone cold) and remaining 1/2 tsp salt. Add the reserved potato water, as needed, to achieve a creamy texture.
NOTE: Much as I love my food processor, DON’T use it to mash the potatoes – they’ll turn out like paste.
To bring leftover colcannon back to life as leftovers, add a bit of the reserved potato water (or, just plain water or milk if you threw it out) and microwave.
Be sure and check out my blog at VEGETARIAN COOKING FOR CARNIVORES BLOG.