Wednesday, October 27, 2010

Colcannon | A Hearty Fall Meal

This is a hearty potato dish from Ireland. I was watching Food Network and saw this being made in Ireland. We have an abundance of fresh potatoes form the garden and we had one last head of cabbage waiting to be used up. In Ireland, this is pure comfort food! I knew my husband would like it and it is so fitting for fall.


15-20 small red or yellow potatoes
1 small head of green cabbage
1/2 of a Ham or Pork Roast (Roasted or Cooked in the Crock Pot)
1/2 stick Butter
1/2 cup milk, half & half, or cream
2 tsp Salt


Wash your potatoes thoroughly. Leave the skins on. Steam them in a steamer pot or place them in a large stock pot with only enough water to barely cover them. Let them steam until cooked through or all the water is almost gone. This helps maintain some of the nutrients from the skin by steaming them first. Remove them from the pot. Let them cool. Then using a small knife or your hands, gently peel them. The steamed skins should fall right off.

Shred the head of cabbage and lightly steam it in a water bath or steamer pot until bright green.

Shred your cooked pork roast or ham.

Return your peeled potatoes to the pot. Add 1/4 stick of butter and salt. Mash the potatoes. Add milk, half & half, or cream.

Mix in the steamed cabbage.

Mix in the shredded pork or ham.

Serve with a pat of butter and a dash of salt.

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