BY KATIE MAXEY, MS, RD
When people think of cooking an Irish staple on St. Patrick’s Day, they tend to think of corned beef and cabbage or soda bread. And, while these are familiar dishes, many have not heard of colcannon, which is a staple for people that live in Ireland. Are you wondering what colcannon is? It includes cabbage, but it’s a combination of shredded cabbage and mashed potatoes which is served alongside traditional Irish meats. If a cook does not have cabbage, other greens are substituted using what is on hand. Interestingly enough, this dish is actually associated with Halloween, but you’ll find this dish year-round as well, including St. Patrick’s Day celebrations.
Ingredients:
2 pounds potatoes, peeled and cubed (Yukon gold and Russet work well)
½ head cabbage, chopped
1 large onion, chopped
½ cup milk
2 T butter
¼ cup butter, melted
Salt
Pepper
Directions:
- Cook the peeled and cubed potatoes in a saucepan and cover with water. Bring to a boil, cook for 20 minutes until tender. After they are cooked, drain the potatoes and mash them with milk. Season with salt and pepper. Set aside.
- Melt 2 tablespoons of butter in a skillet, add cabbage and onions. Cook until softened. It may help to cover the cabbage and onions with a lid to cook faster, stirring occasionally.
- Once the potatoes, onions and cabbage are done, fold the onions and cabbage into the potatoes and transfer to a serving bowl.
- Top it all with melted butter by making a well in the center of the potato mixture, and pour in the butter.
- Serve immediately.
