Jazzed Up Colcannon

I really wanted to give an Irish side dish a go for my St Patrick’s Day line-up and really liked the sound of Colcannon – it reminded me of a simpler Bubble & Squeak. Unfortunately, after I followed this recipe, the product I was left with didn’t bowl me over, so I decided to liven it up a bit.

I added a few very un-Irish herbs and gave it a crispy outside by frying and baking it. The result was something similar to a hash brown – which I love! This recipe is really versatile and you can add whichever herbs and seasoning you like. This recipe makes a lot of generously-sized portions – around six.

Jazzed Up Colcannon

Ingredients

450g potatoes

½ cabbage

1 onion

Salt and pepper

Seasonings as required

Recipe

1. Peel and dice the potatoes and chop the onion and cabbage.

2. Cover the bottom of the frying pan with potatoes and layer the onion and cabbage on top. Pour over enough water to cover everything then boil for 15 to 20 minutes until the potatoes are cooked.

3. Season with salt and pepper before mashing everything in the frying pan until you have a texture similar to mashed potatoes. (If the mixture is too thick, add some milk.)

4. A traditional colcannon is ready to serve now, but I thought it tasted really bland and added some seasonings – 1tsp each of onion powder, garlic powder, mustard powder, provincial herbs, parsley and 1tbsp of Worcester sauce. Feel free to add your own herbs and seasoning.

5. Divide the mixture into portions and fry in an oiled frying pan for 10 minutes each side. Place in the oven and bake for a final 20 minutes at around 200C/400F or until crispy and golden. 


Here are the link parties I take part in.
Come and join the fun!