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colcannon

(3 ratings)
chefbunyan avatar
Recipe by
Paul Bushay
@chefbunyan
Mesa, AZ

OK, This ain't mine and it ain't diabetic! I grabbed this recipe for Colcannon off of the Food Network website. This dish is so Irish I think there's a chunk of the Blarney Stone in it! Recipe courtesy Christabel Rossiter

(3 ratings)
yield 6 serving(s)
prep time 15 Min
cook time 1 Hr 45 Min
method Stove Top

Ingredients For colcannon

  • 3 lb
    red rose potatoes, scrubbed
  • 2 stick
    butter
  • 1 1/4 c
    hot milk
  • freshly ground black pepper
  • 1
    1 head cabbage, cored and finely shredded
  • 1 lb
    piece ham, cooked the day before
  • 4
    scallions, finely chopped
  • chopped parsley leaves, for garnish

How To Make colcannon

  • 1
    Steam the potatoes in their skins for 30 minutes
  • 2
    Chop with a knife before mashing
  • 3
    Mash thoroughly to remove all the lumps
  • 4
    Add 1 stick of butter in pieces
  • 5
    Gradually add hot milk, stirring all the time
  • 6
    Season with a few grinds of black pepper.
  • 7
    Boil the cabbage in unsalted water until it turns a darker color
  • 8
    Add 2 tablespoons butter to tenderize it.
  • 9
    Cover with lid for 2 minutes.
  • 10
    Drain thoroughly before returning it to the pan
  • 11
    Chop into small pieces
  • 12
    Put the ham in a large saucepan and cover with water
  • 13
    Bring to the boil and simmer for 45 minutes until tender.
  • 14
    Drain
  • 15
    Remove any fat and chop into small pieces
  • 16
    Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.
  • 17
    Serve in individual soup plates.
  • 18
    Make an indentation on the top by swirling a wooden spoon
  • 19
    Put 1 tablespoon of butter into each indentation.
  • 20
    Sprinkle with parsley
  • 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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