Colcannon
Total time: 40 minutes
Mashed potatoes with cabbage, bacon and butter... In poorer times this would have been a meal, rather than a side dish. We'll have it as a side dish for 2 meals; first mashed, then fried.
Ingredients:
- 4 medium potatoes
- 2 cups shredded cabbage
- 1 onion
- 2 slices bacon
- 2 tbs chicken stock
- 2 tbs butter
- 1/2 cup (4oz, 125ml) milk
Instructions:
- Peel the potatoes and cut in large chunks.
- Cook in boiling, salted water until tender.
- While potatoes cook:
- Shred cabbage by cutting slice off of head, lay the slice cut side down and cut into 4ths, then, cutting across, slice 1/8 inch thick. Do not use the core of the cabbage - you'll recognize it when you see it. One 'side' of the cabbage will probably be enough for the 2 cups. Save the rest for later.
- Chop the onion.
- Sauté the bacon.
- When the bacon is crisp, remove and crumble.
- Add the onions to the pan and sauté briefly, scraping up in brown bits from the bacon.
- Add the cabbage and stir well.
- Add the chicken stock, cover, reduce heat and cook until cabbage is tender, 10 - 15 minutes.
- When the potatoes are done drain and mash.
- Add the butter and milk. Mash together. Consistency should be of soft mashed potatoes. Add more milk if needed.
- Stir in the bacon and cabbage. Mix well and serve.
And for the leftovers....
Fried Colcannon
Total time: 25 minutes
Similar to Mashed Potato Cakes, but easier and quicker to make.
Ingredients:
- leftover colcannon
- 3 tsp butter
Instructions:
- In a medium nonstick skillet melt 1 tsp butter over medium-high heat.
- Add half of the colcannon and pat it down evenly. Let sauté for 6 - 7 minutes until crisp and brown on the bottom.
- Using a spatula, turn the colcannon over carefully so the crispy side is up. It's not necessary to keep it together; do it in sections.
- As you are turning it put 1 tsp butter underneath the sections.
- Once it's all turned pat it back together.
- Put the remaining half of the colcannon on top of the browned side in the pan, spreading it out and patting it down.
- Let sauté for 6 - 7 minutes until bottom is crispy and brown.
- Now turn this over, adding the remaining tsp of butter and doing it in sections.
- Pat it together and let sauté 6 - 7 minutes.
- When done on the bottom again, slide it onto a plate and serve.