Colcannon – Irish Potato Cabbage is a classic country Irish comfort food. With simple cost efficient ingredients, this is a simple on pot dish.
In America and especially NYC, everyone is Irish on St. Patrick’s Day. NY has one of the largest Irish populations in America, except for maybe Massachusetts. On St. Patrick’s Day, Irish pubs are filled to capacity and everyone partakes in Shephard’s Pie, Corned Beef & Cabbage and green colored muffins and cookies. In fact, I even saw green milk in the supermarket this week.
I couldn’t let the holiday come without presenting at least one Irish dish. Colcannon is a traditional Irish comfort food using the ubiquitous potato, ever present in their diet. Traditionally, colcannon would include ham. There are so many people that do not eat pork now, whether it is for religious, ethical or health reasons. However, many who were previous pork eaters miss that smoked flavor that comes from bacon and sausages. For this reason, you can now find these smoked products made from chicken or turkey. I have found turkey pepperoni and for this recipe, I used smoked chicken sausage. You can also use turkey ham. *(if you’re vegetarian, you can use seitan)*
IN THE MAKING – HOW TOMAKE COLCANNON
A filling one pot meal! It is often served with additional cream and melted butter on top.
This is made with just a few ingredients that wont bust the budget, yet it is still delicious and so hard to resist with the creamy potato base.
This simple one pot meal is a perfect way to celebrate St. Patty’s!
Colcannon – Irish Potato Cabbage
- 2 lbs. potatoes
- 2 tablespoons oil
- 4 cups cabbage chopped
- 6 oz. chopped smoked chicken sausage or smoked ham
- 1 bunch finely chopped scallions
- 1/4 cup finely chopped parsley
- 2 tablespoons butter
- 2/3 cup heavy cream
- 1/3 cup lowfat milk
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- Boil potatoes until tender. Peel potatoes and place in the bowl of an electric mixer.
- Meanwhile, heat oil in a skillet.
- Add sausage and scallions. (Reserve a little scallion for garnish). Saute until sausage starts to brown. Add cabbage and saute until cabbage is cooked, about 5 minutes. Add parsley and stir to combine.
- Whip the potatoes with the butter, cream and milk until creamy. Add salt and pepper. Whip to combine.
- Using a rubber spatula, fold the cabbage combination into the potatoes.
- Garnish with chopped scallions and parsley.
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