“St. Patty’s” Colcannon

March 8, 2011 by 8 Comments
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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