Colcannon

Recipe courtesy Christabel Rossiter

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Picture of Colcannon Recipe Photo: Colcannon Recipe
Rated 5 stars out of 5
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  • Read 135 Reviews
Total Time:
2 hr 0 min
Prep
15 min
Cook
1 hr 45 min
Yield:
6 servings
Level:
Intermediate
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Ingredients

  • 3 pounds potatoes, scrubbed
  • 2 sticks butter
  • 1 1/4 cups hot milk
  • Freshly ground black pepper
  • 1 head cabbage, cored and finely shredded
  • 1 (1-pound) piece ham or bacon, cooked the day before
  • 4 scallions, finely chopped
  • Chopped parsley leaves, for garnish

Directions

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.

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Beer Suggestion for This Recipe

Dark Beer

Dark Beer

Toasty, bracing beer

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Newest Ratings and Reviews

Read all 135 reviews

  • on May 15, 2013

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    Tasteless! What a waste of my time! I spent the better part of a day making this dish, and then I had to add all kinds of things including salt, pepper, stone-ground mustard, celery seeds, Worcestershire sauce, butter, cream; you name it, I tried it. This stuff was similar to wallpaper paste. I know the Brits have more taste buds than this! Jeez!

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  • on April 21, 2013

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    This recipe was yummy. Although peeling already cooked potatoes was a pain. Also the scallions were a bit overpowering. Next time I will use less and prolly sauté them with the ham bits. My good friend can't eat pork so I used turkey ham sautéed in a little bit of olive oil.

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  • on March 20, 2013

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    This recipe was amazing!! The only thing I found was that there was so much cabbage that I actually used part of it in the Colcannon and dished up the rest with some bacon as another side dish!

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