Colcannon: A Comforting Irish One-Pot Dish
Colcannon is a traditional Irish dish, perfect for those cozy, chilly evenings. This hearty meal combines tender potatoes, savory cabbage, and the richness of butter and cream, creating a dish that’s as satisfying as it is flavorful. Colcannon can be enjoyed on its own or as a side dish to accompany your favorite protein, making it versatile for any occasion.
In this recipe, we’ll guide you step-by-step on how to create this soul-warming dish that serves four people.
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes (peeled and diced) | 950g |
| Cabbage (shredded) | 340g |
| Spring onions (finely chopped) | 115g |
| Extra virgin olive oil | 60g |
| Whole milk | 200g |
| Salt | To taste |
| Black pepper | To taste |
| Butter | 60g |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 4g |
| Carbohydrates | 40g |
| Fat | 18g |
| Fiber | 4g |
| Sodium | 380mg |
Instructions
-
Prepare the Potatoes:
Begin by peeling the potatoes and cutting them into chunks of about 3 cm each. Place them in a large pot and cover them with water. Bring the water to a boil and cook the potatoes for about 10 minutes, or until they are tender. Once done, drain the water and set the potatoes aside. -
Prepare the Cabbage and Spring Onions:
While the potatoes are cooking, clean the cabbage by removing any tough, dark outer leaves. Cut off the base and then shred the remaining cabbage leaves into thin strips. You’ll need about 340g of shredded cabbage. Next, trim and finely chop the spring onions. -
Cook the Cabbage and Onions:
In a large saucepan, heat the olive oil over medium heat. Once hot, add the shredded cabbage. Sauté it for about 10 minutes, stirring occasionally, until it softens but remains vibrant in color. Add the chopped spring onions to the pan and continue cooking for an additional 5 minutes, letting them soften and blend with the cabbage. -
Add Milk and Mash the Potatoes:
Lower the heat and pour in the milk, stirring gently to combine. Next, add the cooked potatoes directly into the pan. Use a potato masher to mash the potatoes into the cabbage mixture, creating a creamy, lump-free consistency. Continue cooking over low heat for a few more minutes, allowing the flavors to meld together. -
Finish with Butter and Seasoning:
Create a well in the center of the mash and drop in the butter. Stir it through as it melts, creating a rich, silky texture. Season the colcannon with salt and black pepper to taste. -
Serve and Enjoy:
Once the colcannon is fully cooked and seasoned, transfer it to a serving dish and enjoy while it’s still warm. It’s a comforting dish, perfect on its own or paired with roasted meats or sausages for a heartier meal.
Tips for the Perfect Colcannon:
- For a Creamier Texture: You can substitute some of the milk with cream for an even richer colcannon.
- Adding Bacon: For a smoky, savory twist, try adding crispy bacon bits to your colcannon for an extra layer of flavor.
- Make It Ahead: Colcannon can be made a day ahead and stored in the refrigerator. Simply reheat it gently on the stove with a little extra milk to restore its creamy texture.
Enjoy this traditional Irish dish and share its warmth with family and friends. It’s the perfect way to make any meal feel like a celebration!
