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Ingredients
| russet potatoes: 2 lbs |
| green cabbage: 0.75 lb |
| green onions - spring or scallion: 8 whole onions |
| 2% milk: 1/4 pt |
| salted butter: 4 oz |
| salt: 1/2 tsp |
| white pepper (ground): 1/2 tsp |
Celtic Cookery Colcannon
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
0 min -
Servings
5 serving(s)
Tags
- Peel the potatoes and cook till tender.
- Finely chop the cabbage and cook in a little boiling water till tender.
- Chop the spring onions, the green and the white both, and boil them gently in the milk.
- Drain the poatoes, then mash them, seasoning well, using plenty of white pepper (start with 1/2 teaspoon).
- Add some salt.
- Beat the onions into the potato until they are soft and fluffy.
- Melt 2 oz of butter and toss the cabbage in it.
- Blend this into the potato mixture until all is a pale green fluff.
- Dish it up as it is, or it can be fried on both sides in butter or bacon fat until crisp and brown.
- Delicious served with bacon.