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Published February 25, 2014, 03:02 PM

Halgrimson: Colcannon tasty any time of year

It seems appropriate that one of the best known Irish dishes is made of potatoes. Colcannon is one of my favorites, despite the fact that I’m not Irish.

By: Andrea Hunter Halgrimson, INFORUM

It seems appropriate that one of the best known Irish dishes is made of potatoes. Colcannon is one of my favorites, despite the fact that I’m not Irish.

I pass on the recipe as St. Patrick’s Day approaches, but colcannon is tasty almost any time of year.

It is often made with kale, which has loose, frilly leaves and has a less cabbage-like flavor. But I always make it with cabbage. It is also sometimes made with chopped, fried bacon, leftover diced ham and scallions or leeks rather than onions.

I usually serve it with corned beef.

And it’s not only appropriate on St. Patrick’s Day but also on Halloween when a charm was hidden in the colcannon and an unmarried girl who found one would put a spoonful – along with the charm – in a sock and hang it on the front door handle. She would marry the first male visitor.

Putting colcannon in a sock would be an awful waste.

Colcannon

1 pound russet potatoes, peeled and quartered

1 pound cabbage, roughly chopped, core discarded

1 large onion, chopped and sautéed in butter

¼ cup milk

Lots of butter (or bacon fat)

Salt and freshly ground pepper to taste

Boil potatoes. Steam cabbage until tender. Gently sauté onion until softened but not brown. Mash potatoes and add cabbage, onion, milk and butter. Mash together and add butter and salt and pepper to taste. Bake in a medium oven for about 15 minutes.

Note: If there are leftovers, form mixture into patties and fry in a well-greased pan until both sides are lightly browned. Mmm.

Readers can reach Forum food columnist Andrea Hunter Halgrimson at ahalgrimson@forumcomm.com

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