Colcannon

1. 1

   Bake or microwave the potatoes in their skins until done.

2. 2

   When cool enough to handle, peel, and coarsely mash.

3. 3

   Heat the oil in a large skillet.

4. 4

   Add the cabbage and saute, covered, over medium heat, stirring occasionally, until limp.

5. 5

   Add the scallions and saute, uncovered, until the cabbage begins to turn golden.

6. 6

   If the skillet becomes dry, add small amounts of water as needed.

7. 7

   Add the potatoes and milk, stir everything together, and turn the heat up to medium-high.

8. 8

   Cook without stirring until the bottom of the potato mixture gets nicely browned.

9. 9

   Fluff with a wooden spoon, season with salt and pepper, and serve.

10. 10

    Calories: 158

11. 11

    Total Fat: 4g

12. 12

    Protein: 3g

13. 13

    Carbohydrate: 26g

14. 14

    Cholesterol: 2mg

15. 15

    Sodium: 35mg

No additional tips available.