A traditional Irish way to use up leftover ingredients like corned beef or ham, potatoes, cabbages, leeks, scallions, and other vegetables, Colcannon is a delicious mix of tastes and textures. This recipe assumes you have a bunch of leftover ingredients to work with. If you are starting from scratch completely, see our recipe for Irish Colcannon. If you do not have one of the leftover ingredients, you can simply steam or boil your potatoes, saute your vegetables until tender, and/or cook your meat before adding to the mix. You can also use leftover vegetables like peas, Brussels sprouts, kale, spinach, other greens, bok choy, sweet onions, smashed potatoes, or baked potatoes. We frequently skip the meat (see our recipe for Vegan Colcannon), but have also experimented with other terrific meats like cooked bacon (see our recipe for Bacon Colcannon), any kind of sausage, or Canadian bacon. Our favorite - and wildly nontraditional combination - is actually potatoes, Swiss chard, and chicken sausage.
1/3 cup butter or margarine
1 bunch sliced scallions, white and green parts separated or 1 cup cooked onions or leeks
2 cloves minced garlic
4-5 cups cooked shredded cabbage
1 1/4 cups milk
6-7 cups mashed potatoes
3/4 - 1 pound coarsely chopped cooked corned beef or ham
Melt the butter or margarine in a large stockpot over medium heat. Saute the white part of the scallions for 2-3 minutes or until tender. Add the garlic and saute for a minute or two, or until fragrant. Add the cabbage and toss to coat with the butter and heat through. Add the milk, mashed potatoes, and corned beef and heat until piping hot, stirring occasionally. Season to taste with salt and pepper and garnish with the green parts of the scallions. Serve hot or warm.
Makes 8 servings.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes