Colcannon Ingredients
(This will serve up to 4 people)
900g (2lb) of floury potatoes, peeled and cut into equal chunks
4 tbsp butter
1 Savoy cabbage
1 tbsp fresh parsley, chopped
1 small onion, finely chopped
A small pinch of salt
Freshly ground black pepper
How to cook Colcannon
1. Place the potatoes into a saucepan, cover with cold water and bring to the boil. Boil for about two minutes then drain, cover and place into the simmering oven for 20 minutes.
2. Remove from the oven and mash the potatoes.
3. Bring a pan of water to the boil.
4. Break off the outer cabbage leaves and discard them. Tear the remaining leaves into pieces and add to the boiling water.
5. Drain the saucepan, cover and place into the simmering oven for 10 minutes.
6. Melt the butter in a large frying pan and add the onion. Place onto the floor of the roasting oven for five minutes until they’re just soft.
7.Add the potatoes and cabbage and fry for another five minutes, stirring occasionally until it starts to brown around the edges. Stir in the seasoning and parsley and serve on its own, with a casserole or better still with grilled bacon and sausages.
Ok that's it! You have just made a very special serving of Colcannon.
