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Colcannon

Colcannon
PREP TIME
15 min
COOK TIME
1h 45 min
YIELDS
6 servings

Recipe courtesy of Christabel Rossiter.

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Ingredients

3
lb(s) potatoes, scrubbed
2
sticks butter
1 ¼
cups milk, hot
Freshly ground black pepper
1
head cabbage, cored and finely shredded
1
(1-lb) piece ham or bacon, cooked the day before
4
scallions, finely chopped
Chopped parsley leaves, for garnish
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Directions

Step 1

Steam the potatoes in their skins for 30 minutes. Peel them using a knife and fork. Chop with a knife before mashing. Mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper.

Step 2

Boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning it to the pan. Chop into small pieces.

Step 3

Put the ham in a large saucepan and cover with water. Bring to the boil and simmer for 45 minutes until tender. Drain. Remove any fat and chop into small pieces.

Step 4

Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.

Step 5

Serve in individual soup plates. Make an indentation on the top by swirling a wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle with parsley.

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