Celtic Cookery Colcannon – a delicious recipe with potatoes, cabbage, onions, milk, butter, salt. Easy to follow and perfect for any occasion.
Serves 4
General
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1
Peel the potatoes and cook till tender.
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2
Finely chop the cabbage and cook in a little boiling water till tender.
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3
Chop the spring onions, the green and the white both, and boil them gently in the milk.
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4
Drain the poatoes, then mash them, seasoning well, using plenty of white pepper (start with 1/2 teaspoon).
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5
Add some salt.
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6
Beat the onions into the potato until they are soft and fluffy.
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7
Melt 2 oz of butter and toss the cabbage in it.
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8
Blend this into the potato mixture until all is a pale green fluff.
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9
Dish it up as it is, or it can be fried on both sides in butter or bacon fat until crisp and brown.
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10
Delicious served with bacon.
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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