Colcannon

Colcannon

1 Hr(s) 45 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
3 lb potatoes, scrubbed
2 sticks butter, divided
1 1/4 cups hot milk
Freshly ground black pepper
1 head cabbage
1 piece (1 lb.) ham or bacon, cooked the day before
4 scallions, finely chopped
Chopped parsley leaves, for garnish
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Let's Make It
1
Steam potatoes in skins 30 min, peel using knife and fork. Chop with knife before mashing. Mash thoroughly to remove lumps. Add 1 stick butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper.
2
Boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 min. Drain before returning to pan. Chop into pieces.
3
Put ham in large pan and cover with water. Bring to boil and simmer for 45 min until tender. Drain, remove any fat and chop into small pieces.
4
Add cabbage, scallions and ham to mashed potatoes stirring them in gently. Serve in individual soup plates, make and indentation on top by swirling a wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle with parsley.
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