Happy St. Paddy’s Day! Where has the year gone? This year I was determined to either make something green for St. Patrick’s Day or make something Irish or both!
What’s Colcannon, you ask? It’s a traditional Irish dish consisting of potatoes and cabbage, cooked and kind of mashed together (along with some butter, milk and seasonings).
Not particularly pretty, but the result is a comforting and really good side dish. I’m sure it’s supposed to be served with corned beef or something more Irish than a roasted chicken, but it was perfect with chicken. I think it would be good with some grilled brats, too.
It’s a really easy dish to throw together and quick to cook – took me under 20 minutes total. I picked up a roasted deli chicken (the best ones are at Costo, but this one had to do for tonight’s dinner) and we had it along with the Colcannon. It warmed our tummies, although I have threatened to sleep with the windows open. Cabbage, you know.
I halved the recipe and it came out great – I just made sure to drain it really well before adding the butter, salt and pepper. Couldn’t resist adding this photo, too. My cat was outside looking longingly at the chicken on the tray, trying to figure out the trajectory he would have to take to jump and get it in one move.
****This one will be made over and over. Easy to throw together and a delicious comforting side dish. Adapted from Pam Kennedy of Lubbock, Texas from Taste of Home. Makes about 4 servings.
1 lb. medium red potatoes, cut into 1″ cubes
4 C. chopped cabbage
2 green onions, chopped
1/2 C. fat-free milk
1/4 C. butter
3/4 tsp. salt
1/2 tsp. pepper
Put the potatoes into a dutch oven or large pan and just cover with water. Bring to a boil, cover and cook over medium heat for about 10 minutes or until potatoes are almost tender. Add the cabbage during the last 5 minutes, stirring once or twice.
Meanwhile, in a small saucepan combine the green onions and milk, bringing to a low boil. Reduce the heat and simmer for 5 minutes until onions are soft.
Drain the potato/cabbage mixture well. Add the milk, butter, salt and pepper and mash lightly.
Tips and Stuff:
I kept the skin on the new potatoes. Up to you, but I liked the color in the dish; although, the skin did slide off of some of them when I mashed them.
We didn’t use the onions (of course), but I did warm the milk up before pouring into the vegetable mixture. I threw a few green onions on my serving (and I liked it!).
Some Colcannon recipes have you really mash the mixture well, but I very lightly mashed it because I wanted the potato texture. It was really very good!