Irish simplicity – Colcannon

Happy Saint Patrick’s Day!

For the festivities… I offer a recipe for something quick, simple, and deliciously filling side dish – Colcannon. This dish is quick because you can make it in less than 25 minutes (10 minutes if you have left over mashed potatoes on hand). It is simple because it only takes four ingredients that many people already have on hand this time of the year: potatoes, hearty leafy greens: cabbage, kale, or chard, green onions, and butter (kosher salt and black pepper are a given).

Deliciously filling? Well, it just is – trust me on this.

colcannon w broiled grouper, parsley-dijon compound butter

Recipe: COLCANNON makes 4

4 med floury potatoes, peeling optional, cut into medium chunks
3 c leafy greens – cabbage, kale, or chard; finely chopped
4 – 6 green onions, finely chopped
3 – 4 T unsalted butter
kosher salt
cracked black pepper

Method:

Place potatoes in a large pot, cover with water, and boil until tender, approximately 10 – 12 minutes; drain and return potatoes to the pot to keep warm

Meanwhile, bring another sauce pan to boil with salted water; add chopped cabbage or kale and half of the finely chopped green onions; boil for 3 – 4 minutes until vegetables soften; strain in a separate colander

Add butter to warm boiled potatoes, season with kosher salt and cracked black pepper; mash potatoes; fold in cabbage or kale and remaining green onions until combined

Taste and correct seasoning to taste

Traditionally, colcannon gets a another knob of butter in the center just before serving and you can even add some warm milk; cream; or soymilk for a maximum creaminess and softness. It is also a tradition to serve it along side Irish bacon. Personalize this dish any way you want.

For dinner, I pressed the colcannon into a ring mold to create a pedestal for a piece of broiled fish topped with a simple parsley and Dijon mustard sauce. The next morning, I shaped the cold leftovers into patties; dusted them with a little flour; and pan-fried the patties in a little canola oil until the outsides develop a golden brown crust and the center of the patties were warm. I topped the patties with deli ham and a fried egg – add a ridiculous amount of hot pepper sauce and I am sure that this will make a perfect hangover breakfast after a night spent downing green beer.

always in good T.A.S.T.E – cause you gottatastethis!

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About tawannapatrice

...a native south floridian, i am an artisan baker, personal caterer, and sarcastic demented librarian chick who finds life unbearable without immersing yourself in your true passions…
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4 Responses to Irish simplicity – Colcannon

  1. Ayumi says:

    Great post however I was wondering if you could write a litte more on this topic? I’d be very grateful if you could elaborate a little bit further. Cheers!

    • tawannapatrice says:

      Hi Ayumi!

      Thanks for reading and for the positive compliments. I am not not sure what else you would like to tell you about colcannon… or are you referring to Irish food all together? Let me know and I would be happy to tell you everything I know and like to eat that is either authentic to Ireland or inspired by Ireland.

  2. Uncle Tony says:

    Wow this looks like trying out. Really like the versitility for the leftovers.Gotta taste that!!!

  3. Anita says:

    Looks and sounds delicious

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