In honour of St. Patrick’s Day later this week, there will be various celebrations in Irish communities around the world, and various forms of “Irish food”. From green beer and yes, I’ve even been served green orange juice before (!) to corned beef and cabbage to Guinness cupcakes, for one day, just about everyone claims to be Irish.
We’ve gone for a simple, traditional dish that makes a great dinner side at any time of year. Colcannon is a mix of mashed potato, cabbage and butter. Sometimes, you also see onions, bacon, and/or cheese added, and this can be a great way to sneak extra veggies in when the little ones are refusing to eat anything green. If you want to go for a creamier, more whippy style of potato you can. However, we prefer ours mashed by a good old hand masher.
Colcannon (serves 6)
2 lbs potatoes
6 tbs butter
1 onion, chopped
1/2 head of cabbage
milk
freshly ground pepper
Peel the potatoes and cut into large chunks. Cook in boiling water for 20 minutes or until soft.
While the potatoes are cooking, melt the butter. Cook the onion for 5-10 minutes until soft and starting to brown. Add the cabbage and, if using unsalted butter, a good sprinkling of salt. Cook for at least 5 minutes, until the cabbage has softened.
Drain the potatoes and return to the pan. Warm the milk for a few minutes over a low heat and then add to the potatoes. Mash to your preferred consistency, adding more milk or butter if necessary. Stir in the cabbage, onion, and butter mix. Serve with a good sprinkling of fresh ground pepper.
This makes a great side dish and we especially like it with traditional Irish bangers.
And so, as we celebrate St. Patrick’s Day…
May you always have
Walls for the wind,
A roof for the rain,
Tea beside the fire,
Laughter to cheer you,
Those you love near you,
And all your heart might desire!