How To make Colcannon
Ingredients
1
pound
potatoes, sliced
2
each
parsnips, peeled, sliced
2
each
leeks
1
cup
potato, or soy milk
1
pound
kale, or cabbage
1/2
teaspoon
mace, optional
2
each
garlic, cloves, minced
1
salt, to taste
1
pepper, to taste
2
tablespoon
butter, or margarine
1
each
parsley, fresh, bunch
Directions:
Cook the potatoes and parsnips in water until tender. While these are cooking, chop leeks (greens as well as whites) and simmer in the milk until soft. Next, cook the kale or cabbage and have warm and well chopped. Drain the potatoes, season with mace, garlic, salt and pepper, and beat well. Add the cooked leeks and milk (be careful not to break down the leeks too much). Finally, blend in the kale or cabbage and margarine. The texture should be that of a smooth-buttery potato with well distributed pieces of leek and kale. Garnish with parsley.
Colcannon is also made by cooking layered vegetables, starting with potatoes, in a slow-cooker during the day. Drain vegetables, blend with milk and margarine as above and garnish with parsley.
How To make Colcannon's Videos
Tyler Florence's Irish Colcannon (THROWBACK IN IRELAND) | Tyler's Ultimate | Food Network
Tyler learns how to make Colcannon, a traditional Irish side dish made with cabbage and mashed potatoes!
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Colcannon
RECIPE COURTESY OF CHRISTABEL ROSSITER
Level: Intermediate
Total: 2 hr
Prep: 15 min
Cook: 1 hr 45 min
Yield: 6 servings
Ingredients
3 pounds potatoes, scrubbed
2 sticks butter
1 1/4 cups hot milk
Freshly ground black pepper
1 head cabbage, cored and finely shredded
1 (1-pound) piece ham or bacon, cooked the day before
4 scallions, finely chopped
Chopped parsley leaves, for garnish
Directions
Steam the potatoes in their skins for 30 minutes. Peel them using a knife and fork. Chop with a knife before mashing. Mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper.
Boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning it to the pan. Chop into small pieces.
Put the ham in a large saucepan and cover with water. Bring to the boil and simmer for 45 minutes until tender. Drain. Remove any fat and chop into small pieces.
Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.
Serve in individual soup plates. Make an indentation on the top by swirling a wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle with parsley.
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Tyler Florence's Irish Colcannon (THROWBACK IN IRELAND) | Tyler's Ultimate | Food Network
Colcannon Hash Recipe - Potato, Spring Onion & Kale Breakfast Hash
Learn how to make a Colcannon Hash Recipe! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this Potato, Spring Onion & Kale Breakfast Hash recipe!
Colcannon | Irish Colcannon easy recipe :)
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Welcome back to What’s For Tea. Today I made Colcannon! Also known as Irish mashed potatoes. Absolutely delicious and so easy to make, and a great side for almost anything :)
Having done a wee bit of research there’s seems to be no set ‘recipe’ and no two people make colcannon the same way. Some people use cabbage, others say you should use kale :) Some say not to use butter or cream because traditionally this would have been too expensive to use back in the day. Then there’s the bacon argument…use it it don’t use it, its’ up to you! But I think it’s adds a lovely flavour and much needed texture. However you end up making it, I hope you enjoy.
I’ve listed everything I used below…in case you want to give it a go for yourself.
Thanks for stopping by and until I see you next, take care x
-Cheryl
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Here’s what I used (serves 4-5 people as a side)
2 lbs / 1kg Potatoes - peeled and cut into large chunks
120g /4.2 oz Kale or cabbage - roughly shredded
6 Bacon rashers - roughly cut into bite size pieces
1 Medium brown onion - Thinly sliced
Butter for frying
A splash of single cream
Salt & pepper to taste
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Colcannon
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Irish Colcannon
✅ Full recipe
Real Irish Colcannon is made with Irish butter and cheddar cheese, cabbage and spring onion. It doesn’t get more Celtic than this. This is naturally green comfort food and a St Patrick’s Day favorite.
Mary Berry's heavenly slow-roast pork w/ Colcannon mash - BBC
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Watch the BBC first on iPlayer ???? The hand and spring is the upper part of the pig’s foreleg. It is usually sold boned and rolled as a joint, and is less expensive than the major roasting joints, such as leg and loin. Here it is cooked on the bone, slowly braised until really tender. You can also cook pork belly this way.
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Mary Berry explores the wonderful world of simple comfort food, bringing fuss-free recipes that can warm the cockles and lift the spirits.
Mary visits Ireland, where humble comfort food is at the heart of the local cuisine - as Mary discovers at Cork’s local food market, which is jam-packed with culinary delights, from fresh fish and steaming stews to beautiful breads and the famous Boxty potato pancake.
Cork was once the centre of the world’s butter exchange, so Mary sets off in a sidecar to explore Cork’s famous butter roads. She stops along the way to sample some of Ireland’s famous butter before going in search of a traditional Irish cake that is said to tell your fortune.
Mary’s Irish adventure is interspersed with making simple, warming recipes, including a salmon and fennel one-pot wonder, a bubbling lamb and haricot bean casserole that is full of flavour, slow-roast pork with the perfect crackling and a side of buttery Colcannon mash and an irresistible coffee and praline cake that is perfect for any family celebration.
Mary Berry's Simple Comforts | Series 1 Episode 3 Ireland | BBC
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