Colcannon recipe
This potato dish is a little bit like bubble and squeak. Serve it with any meat dish.
Ingredients:
- 2kg potatoes
- ½ small cabbage
- 1 onion
- 125ml milk
- 75g butter
- Salt and pepper
Method of Preparation:
Peel and roughly chop the potatoes. Place them into a pan of cold water and bring them to the boil. Cook them for around 15-20 minutes or until tender, and then drain them and set them to one side.
Whilst the potatoes are cooking, chop the onion and the cabbage finely. Fry them in a little bit of butter until golden and softened.
Once the potatoes are cooked, mash them with the milk and salt and pepper. Once smooth, fold in the cooked cabbage and onion. Beat the butter through the colcannon before serving.
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| Conversions | |
|---|---|
| 125ml | about ½ cup (0.5283 cups based on 236.59 mililitres in a US cup) |
| 75g | about 3 oz (2.645475 oz based on 0.035273 ounces in a gram) |
Data:
Published: May 3, 2011