I keep pestering Tai to ask his family if they have any traditional Irish recipes that they could share with me, but between work and preparing for vacation that has understandably fallen to the back burner. So I did some research and found a few recipes that were more than just boiled cabbage and potatoes. I decided to make an Irish Colcannon which is essentially a glorious blend of mashed potatoes, cabbage, scallions and as an option ham or bacon. SO GOOD!
How traditional is this dish? Do Irish people actually eat it? You know, I’m not too sure. Maybe it’s like how our version of Chinese sesame chicken doesn’t even exist in China. I mean, I hope that’s not the case, but if it is we’ve got to alert the food bloggers and pinterest users of the world! A bit extreme? Yes.
One thing I can say for sure; My Irishman definitely loved it 🙂
Irish Colcannon
Ingredients
- 1-2 Pounds of Russet Potatoes
- 1 Green Cabbage
- 1 Cup Chopped Scallions Greens Included
- 2 Tbsp Olive Oil
- 1 Cup Milk
- 2 Tbsp Unsalted Butter
- 1/4 Tsp Nutmeg
- Salt Pepper
Instructions
- Begin by boiling potatoes until soft and cooked through. Drain and let cool.
- Core and chop cabbage, shredding the leaves as you do so.
- In a large skillet cook cabbage and scallions until they soften and begin to become transparent. Season with salt and pepper to taste.
- Mash potatoes in a large bowl. Add milk and butter and mix through. Add cabbage and scallions and blend fully into the potato mixture. Transfer mix to a baking dish and broil until the top begins to brown. Then put a dollop of butter on the top and enjoy!
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