Colcannon

 

Potato dishes are comforting and crowd pleasing. Potatoes are a great side and can be easily be turned into a main. This month it is timely to celebrate the tradition of Ireland with another favorite. 

This comforting traditional Irish dish of potatoes and cabbage was more or less created from the plentiful supply of potatoes and cabbage, originating in 18th century Cork, Ireland. Colcannon is similar to the English's bubble and squeak, only the potatoes are mashed. The other key ingredients were fresh milk, freshly churned butter and onion. This is a good side dish that can be made easily with leftover potatoes and cabbage. Serve with smoked ham or corned beef.

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Colcannon (potatoes with cabbage)

serves six-eight

chefgeorgehirsch.com | George Hirsch Lifestyle

2 pounds red skin potatoes, cut into small pieces

1 cup milk, hot 

6 Tablespoons butter

1 cup sweet onion, chopped

1/2 cup leeks, white and pale green only, chopped fine

6 cups green cabbage, finely shredded and braised in corn beef (or chicken) broth

Freshly ground pepper, to taste

Boil potatoes for about 15-20 minutes, or until tender. Drain and mash potatoes with skins on, adding the milk.

While potatoes are cooking, melt 3 Tablespoons of butter in a large saute pan add onion and leeks; cook until translucent. Add the cabbage and cover; cook for at least 5 minutes or until desired tenderness. *Combine cabbage and onion mixture into hot mashed potatoes. Season with fresh ground black pepper. Top each serving with a teaspoon of butter.

* OPTIONAL: add 1 cup cooked chopped corn beef or ham.

Another popular requested recipe from George Hirsch Lifestyle TV Series is my Mousseline Potatoes. Enjoy!