“St. Patty’s” Colcannon

For St. Patty’s Day I’m sharing a yearly favorite that I make for my hubby’s club when they have their annual Corned Beef Dinner; it’s called…Colcannon.  Of course we serve the usual Cabbage, Carrots and Boiled Red Potatoes to go along with all the Corned Beef but this dish brings absolute raves from everyone.  I whip up fairly large quantities to serve the 60+ people who attend this dinner and there is never a drop left.

I’m talking 4 huge serving trays full here…these people can eat!

 

                                   

This is also a great way to get kids to eat veggies they might otherwise turn their little noses up at, especially with the gobs of butter and bacon added to the dish.  My recipe uses Cabbage but Kale, Spinach or other green veggies can be worked in, also, using a low-fat milk as well as margarine or other butter substitute…just use plenty. 
If you want the full-blown, to-hell-with-the-calories version, go for it!

                          
                                    

Ingredients…..

  • 3 pounds potatoes scrubbed well, not peeled ...I prefer Yukon Gold for their buttery taste.
  • 2 sticks butter…Trust me, I don’t measure, the more butter, the better!
  • 1 1/4 cups hot milk ...or more, as needed when mashing potatoes
  • Freshly ground black pepper
  • 1 head cabbage, cored and finely shredded.
  • 1 pound Bacon (or Chopped Ham) or both, cooked the day before…I save some of the drippings, not healthful but tasty
  • 4 scallions, finely chopped
  • Chopped parsley leaves, for garnish
Next…..

Cut potatoes into quarters and boil until very tender…scrubbed with skins left on!

Mash thoroughly to remove all the lumps. Add 1 stick  (or more) of butter in pieces.

Gradually add hot milk, stirring all the time.  Remember that when adding the buttery Cabbage to this mixture, it will thin out the mashed potatoes; in a too-thin emergency, just add some instant mashed potato flakes to thicken.

Season with a few grinds of black pepper.

Core the Cabbage and slice into fine, fine shreds.

Gently simmer until it turns a darker color, drain well and return to saucepan.

Add 2 tablespoons butter, bacon and/or ham drippings, simmer gently, to tenderize it. Cover with lid for 2/4 minutes.

Add shredded, cooked, cabbage, scallions, and Bacon (and/or Ham) to mashed potatoes, stirring them in gently.

Serve in individual soup plates. Make a little well on the top by swirling a wooden spoon.

Put 1 tablespoon of butter into each indentation.

Sprinkle with parsley.

Enjoy!!

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Comments

  1. Yum! I am not usually a fan of the ingredients separately, but all together this looks delish!! I can't believe St. Patty's day is right around the corner 🙂

  2. b. lee says:

    this dish screams my hubs * oh yum! really like that blue dish too 😉

  3. shah wharton says:

    Oh this looks yummy – I pretty much love anything with mash pots. Pots give me cramps but I eat them – they're worth the pain. ;D Thank you for stopping by my blog and leaving a comment – always appreciated. Shah .X

  4. Vic says:

    i should totally make this! my kids would love to pitch in and eat this yum! xo

  5. Vic says:

    oh and btw: yes that was biosilk- love it! thanks for the tips doll:) have a super fab day!

  6. Ms. Blasé says:

    !!This looks unbelievably delicious!!And 60+ people!!!! I stress out when cooking for just 20+ folks!! Honestly, if I had to cook for THAT many mouths, I'd just throw in the towel… literally… for real.

  7. traci says:

    Yeah, yeah, yeah…blah blah blah….the woman can cook, however, because she needed to shop and cook for all those people, she missed work and i missed her!
    Happy St. Patrick’s day Patty!

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