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colcannon

(1 rating)
jwcooper avatar
Recipe by
Jolayne Cooper
@jwcooper
Americus, GA

Last year I was looking for a St. Patrick's Day recipe that was a little different from my normal corned beef and cabbage. I found a few that looked interesting, but I decided to make this and liked it enough to include it again this year. You get your cabbage, but in a different way. Everyone seemed to enjoy it, hope you do as well. I got the recipe from food.com. It said the recipe came from a Jane Brody cookbook.

(1 rating)
yield 4 serving(s)
prep time 30 Min
cook time 1 Hr
method Stove Top

Ingredients For colcannon

  • 1 lb
    potatoes, red or yukon (i used russet)
  • 4 c
    shredded green cabbage
  • 1 c
    chopped onions
  • 1/4 c
    milk
  • 1 Tbsp
    butter
  • 3 oz
    cheddar cheese or 3 oz. hard cheese, grated
  • salt and pepper, to taste

How To Make colcannon

  • 1
    Boil potatoes in lightly salted water until tender.
  • 2
    Drain, reserving the liquid, and set them aside to cool. Using the reserved potato water, boil the cabbage and onion for about 5 minutes. Drain and set aside.
  • 3
    Mash potatoes with milk, butter, and salt and pepper to taste.
  • 4
    Add the reserved onion and cabbage mixture.
  • 5
    Mix 2/3 of the cheese with the potatoes and transfer to a greased casserole or shallow baking dish.
  • 6
    Sprinkle with remaining cheese on top.
  • 7
    Heat in a moderately hot oven and let cheese on top brown slightly. (I used a 350 degree oven)
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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