I came across this dish while on the search for a vegetarian version of my Irish heritage. I think we’ve all said ‘potatoes’ in a lepricaun voice and if you deny this, I may have to call you a lier. Piiitatoes. Haha. Never gets old. ‘Gromit, we forgot the crackers’ usually follows as my variations of accents is well below average.
I am not sure of the original colcannon recipe but I am pretty sure that this is not it – If you are looking for traditional, look away. I was so excited about receiving this cabbage from Pops garden. He tells me it’s a sugar cabbage though for your reference if you are looking to create this comfort dish.
I have now also decided that I can snack on raw cabbage, but only home grown. The ones that you buy from the supermarket are so old and tough that they only disappointed me. I will be checking at the local produce markets for cabbage from now on!
The thing that really gets me about home grown vegetables is the difference between them and store bought. I get so excited when I get a delivery from Pops garden. Everything just tastes . . . better. I have been a bit slack getting to the produce markets lately and will have to get back into it. There really isn’t anything like an early trip to the markets in the morning. I pick up my coffee and my gozleme. Buy a few extra lemons for the gozleme. I can’t get enough!
Everything with this recipe can be done in the same pot if you like but I do prefer to saute my cabbage and onions in a frypan so I don’t end up with sweaty cabbage. Blergh. You can add any fresh herbs or cheese that you like, I just prefer my combo here. Mint freshens everything up!
Now I’m headed back to the kitchen to cook up some dinner for tonight. I have been waiting all week to visit Nan and Pop and sit in front of their fire with a cold beer and a hot meal. Have a great weekend everyone <3
Follow my lead. . .
- 60g butter
- 1 brown onion, thinly sliced
- 2 cloves garlic, minced
- 800g potatoes, peeled, diced
- 1/2 cup pure cream
- 2 tsp flaked salt
- 2 tbsp mint leaves, roughly chopped
- 2 spring onions, thinly sliced
- Place the potatoes into a large pot and cover with cold water. Simmer over a medium heat until just cooked through. Drain, place back into the pot and set aside.
- In a frypan, heat the butter and saute the onion and garlic until golden brown. Place into the pot with the potatoes along with the cream, salt, mint and spring onions and mash using a potato masher.