Traditionally Irish Colcannon is made from leftover ingredients, but if you do not have a ton of leftover ingredients you could obviously be stuck without enjoying the delicious mixture you can make it from scratch. If you do have a lot of leftovers you can streamline the preparation by using our Leftover Colcannon recipe. It does taste better if you make the individual ingredients - or even the whole thing in advance, and if you have some of the ingredients as a leftover you can of course substitute them for the freshly cooked. Other greens can be substituted for the cabbage, such as kale or Swiss chard, and ham is a traditional substitute for the corned beef. Leeks are another common ingredient, and you can add them in addition to or in place of the scallions as long as you make sure to allow for their much longer cooking time.
1-1 1/2 pounds corned beef brisket
3 pounds red potatoes
1 large head shredded cabbage
1/2 cup butter
1 bunch sliced scallions, white and green parts separated
2 cloves minced garlic
1 1/2 cups milk
Place the corned beef in a large pot and cover with water. Bring to a boil, cover, and reduce the heat to medium-low. Simmer for two hours, or until the brisket is tender and falls apart. While the brisket is cooking, begin preparing the rest of the ingredients. Wash and quarter the potatoes and place in a large pot. Add enough water to cover the potatoes completely and bring to a boil. Reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are fork tender. Drain and set aside. Using the same pot if desired, add the cabbage and enough water to cover. Bring to a boil, then cover and reduce the heat to medium and simmer for 30-35 minutes or until the cabbage is very soft and tender. Drain and set aside. Once the brisket is cooked and tender, begin finishing the last steps for the dish. Melt the butter in a large pot over medium heat. Add the white parts of the scallions and saute for 2-3 minutes or until tender. Add the garlic and saute for a minute or two more, or until fragrant. Add the milk and drained potatoes and cook until hot. Once hot, mash the mixture evenly. Mix in the drained cabbage and keep the mixture over low heat. Drain the corned beef and shred into bite-sized pieces and add to the potato mixture. Season to taste with salt and pepper and garnish with the green parts of the scallions and additional butter if desired. Serve hot or warm.
Makes 8 servings
Preparation Time: 10 minutes
Cooking Time: 2 hours, 20 minutes
Total Time: 2 hours, 30 minutes