Modern Colcannon Recipes

COLCANNON

Steps:

• Trim the cabbage, discarding tough outer leaves and the hard core. Cut it into quarters and steam the quarters until barely tender. Chop them fine and set aside.
• Meanwhile, steam or boil the potatoes until they are tender. Mash them and season them with salt and pepper to taste. Mix in the cabbage.
• In a large nonstick skillet, soften the onion in two tablespoons of the butter. Mix it with the cabbage and potatoes. Return the mixture to the pan and fry until it is browned on the bottom. Put a plate over the pan and invert to turn the mixture onto it like a pancake. Heat the remaining tablespoon of butter in the pan. Brown the potatoes and cover the cabbage mixture on the other side.

COLCANNON

Steps:

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

COLCANNON

Steps:

• Boil or steam cabbage until tender.
• Simmer leeks in enough milk to cover them, just until tender.
• Cook potatoes in boiling water for 20 minutes, or until done. Drain and mash well with salt, pepper, mace and remaining milk to keep them creamy.
• Fold in cooked cabbage and leeks and beat until fluffy.
• Divide into 4 to 6 servings, make a well in the center of each and pour in melted butter.

MODERN COLCANNON

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
• While potatoes are boiling, place cabbage into a pot with about an inch of water, bring to a boil, cover, and simmer the cabbage until tender, 10 to 15 minutes. Drain the cabbage, and set aside.
• In a large bowl, mash the potatoes and mayonnaise together, adding chicken broth by the tablespoon until you reach your desired consistency. Season the mashed potatoes with salt and pepper. Stir the cabbage into the mashed potatoes.
• Place the cooked ham into a skillet over medium-low heat, and cook and stir until the ham is hot, about 3 minutes. Stir the cooked ham into the colcannon, and serve.

COLCANNON

Steps:

• Place the potatoes (skins on) in a kettle and cover them with cold, salted water. Bring to a boil, lower the heat and simmer for 20 minutes. Remove from the heat and pour out all but 1 inch of the water. Lower the heat, cover the pot and steam the potatoes until very tender, about 20 to 30 more minutes
• Meanwhile, bring another kettle 2/3 full of salted water to a boil. Add the kale and cook for 5 minutes. Drain the kale and immediately plunge it into cold water to stop the cooking. Drain again and use your hands to wring out as much water as possible. Chop the kale and set it aside.
• When the potatoes are tender, drain. When cool enough to handle, peel away and discard the skins and transfer the potatoes to a large bowl. Place the milk and scallions in a saucepan and bring just to a boil. Using a potato masher, mash the potatoes while they are still warm. Stir in the hot milk. Add more milk if they are too stiff. Stir in the kale. Season to taste with salt and pepper.
• Preheat the broiler. Transfer the potatoes to a shallow, ovenproof casserole. Make an indentation in the center of the potatoes (to hold the butter later) and place under the broiler until brown on top. Remove from the oven, pour the butter into the indentation and serve.

MODERN COLCANNON

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
• While potatoes are boiling, place cabbage into a pot with about an inch of water, bring to a boil, cover, and simmer the cabbage until tender, 10 to 15 minutes. Drain the cabbage, and set aside.
• In a large bowl, mash the potatoes and mayonnaise together, adding chicken broth by the tablespoon until you reach your desired consistency. Season the mashed potatoes with salt and pepper. Stir the cabbage into the mashed potatoes.
• Place the cooked ham into a skillet over medium-low heat, and cook and stir until the ham is hot, about 3 minutes. Stir the cooked ham into the colcannon, and serve.

MODERN COLCANNON

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
• While potatoes are boiling, place cabbage into a pot with about an inch of water, bring to a boil, cover, and simmer the cabbage until tender, 10 to 15 minutes. Drain the cabbage, and set aside.
• In a large bowl, mash the potatoes and mayonnaise together, adding chicken broth by the tablespoon until you reach your desired consistency. Season the mashed potatoes with salt and pepper. Stir the cabbage into the mashed potatoes.
• Place the cooked ham into a skillet over medium-low heat, and cook and stir until the ham is hot, about 3 minutes. Stir the cooked ham into the colcannon, and serve.