Colcannon
17 Mar 2014
I’ve been having fun making some “green” recipes this week in honor of St. Patrick’s day, but I also wanted to try making something that was traditionally Irish– so I thought i’d have a go at making Colcannon for the first time ever. It’s basically just mashed potato with kale or cabbage mixed in — but I was kind of taken aback by how something so simplistic could be so clever, and SO delicious. You can also add bacon, but since I wanted to serve it with Corned Beef, I thought that would be a lot of salty meat, and a little too heavy on the calories, so I kept this recipe light, and creamy, and it complimented the corned beef perfectly! I really can’t believe I have never tried this before, but I can’t wait to make it every St. patrick’s!
Ingredients: recipe adapted from Ina Garten
{for the sautéed cabbage}
1-2 Tbsp olive oil
1 head white cabbage {about 2 1/2 lbs}
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
Slice the cabbage in half, cut out the core, and slice the rest as thinly as possible. In a large pan over medium-high heat, add the olive oil and the cabbage, season with salt and pepper, and sauté for 10 to 15 minutes, stirring occasionally, until tender.
Ingredients {for the potatoes}
2 pounds potatoes, peeled and cut into cubes
1/2 cup milk
2 Tbsp butter
kosher salt and pepper
Bring some water to boil, add the potatoes and simmer until fork tender, about 20-25 minutes. Drain in a colander.
{For the Colcannon}
Return the potatoes to the saucepan, or a large bowl. Add the salt, pepper, butter, and milk and mash until smooth, then stir in the sautéed cabbage.
For kitchen aid version {my favorite!} Add the potatoes, milk, butter, salt and pepper to the bowl of an electric mixer fitted with the paddle attachment, and mix on low speed for 4-5 minutes, until the potatoes are smooth and creamy. Taste and add more salt/pepper or butter if desired. Place the sautéed cabbage in the mixer, and mix for 1 minute until combined.
Garnish with butter and freshly ground black pepper.
Serve with Corned Beef Enjoy!
<3 Sarah
Corned Beef with Pineapple-Apricot Glaze
Mar 17, 2014 @ 10:47:41
[…] kind of traditional–so I decided to make a sweet glaze, and serve it with a classic irish colcannon. This recipe might sound a little weird, but it’s just one you’re going to have to […]
Mar 17, 2014 @ 11:35:26
Sarah — always wonderful recipes. This time I think there must have been some psychic connection in that I was playing with Colcannon over the weekend. Sometimes to the chagrin of some people I usually bring out all my KitchenAid appliances to bear on recipes! I wanted a mashed potato substitute. I also used Ina’s recipe as a starting place (another psychic thing going!). I cooked up the potatoes, sauteed the cabbage in bacon fat with a little onion. I also cooked some sliced carrots. Once cooked, I ran it all through the food processor with some crispy bacon (that’s where the bacon fat came from) and added it to the mashed potatoes in the KitchenAid mixer with a little extra butter. I use the wire whisk attachment rather than the paddle, and I blend the heck out of it. It resembled mashed potatoes with a little color, and the flavor was amazing! The bacon in the Colcannon (or should I call it Jim-cannon?) served along side the brisket wasn’t too much at all. I’ll definitely try the Pineapple-Apricot Glaze. I have used an Apricot/Mustard glaze which is also good. Geez, now I need to grab some lunch — HUNGRY!
Again, thank you!!
Apr 06, 2014 @ 22:00:24
Jim, thank you so much for your kind comment! Your colcannon sounded amazing! I just wish you had a food blog that I could follow. I am sorry for being slow to reply, but I thought I would let you know how much I appreciate having a nice “follower” like you, after a couple of nasty comments this week that made me want to quit! I feel as if we do have the same tastes… so I hope you’ll keep checking back and keep-up the comments, because it’s people like you that keep me going!
Marlena Derico
Aug 24, 2018 @ 18:28:09
Colcannon
[...]A couple of reasons.[...]