There are many regional variations of colcannon, Ireland’s best-known traditional potato dish. In some areas, green cabbage was added; in others, kale was preferred. In parts of Dublin, Wicklow, and Wexford, parsnip was added, and onions or scallions are featured in several of the versions.
|2 to 3||lb. (approximately 6 to 9) potatoes, such as Yukon Gold|
|1||small spring or Savoy cabbage|
|1||cup plus 1 Tbsp. boiling milk|
|~||Salt and freshly ground pepper|
|¼||cup (½ stick) butter|
Colcannon may be prepared ahead and reheated later at 350 degrees for about 20 to 25 minutes.
Any leftover colcannon may be formed into potato cakes or farls and fried in bacon fat until crisp and brown on both sides.
This content is from the book Irish Traditional Cooking by Darina Allen.
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