Traditional Irish Colcannon

Although I never knew what this dish was called during my childhood, I do remember having it regularly. In fact whenever we had a piece of boiled bacon or bacon ribs, this dish, which I now know as Colcannon was always served. As I’ve told you before, all our cooking was done on the open fire outside and I can see Mother now as she took out the lump of bacon or the bacon ribs (which had been simmering away most of the afternoon), she would drop the whole unpeeled potatoes into the same liquid the bacon had been cooked in.

Once the potatoes were cooked, she would rub the skins off then in would go the greens, now these were whatever we could get at the time, in actual fact, they were whatever was growing in the field near where we were camped!!. The greens I liked best was the Savoy cabbage with it’s dark green crinkly leaves. The greens were only in the pot a couple of minutes before being added to the mashed potatoes together with spring onions if we could get any, otherwise the green stalks from ordinary onion fine chopped.

You may be surprised to know, after all these years, as I cure my own bacon, I have this meal at least every other week and it tastes as good now as it did 70 years ago.

You can enjoy this with bacon, Ham, Sausage, Gammon, etc. Try it and I’m sure you’ll love it.

Prep 5 min
Cook 30 min
Serves 4

Ingredients

700g floury potatoes (eg, golden wonder, kerr’s pink, rooster or, if none of those are available, maris piper. Remember they MUST be floury NOT New Potatoes like Jersey Royals, Etc.)
150g kale or savoy cabbage (any greens will do really)
6 spring onions
75g butter, plus extra to serve
125ml whole milk, or single cream
Salt and black pepper

Method

Scrub the potatoes clean but leave them whole, place them into a large saucepan of cold water, do not add any salt at this stage, bring to a boil, once boiling add your salt, then simmer for about 15 minutes, until just soft but not cooked right through. Now empty out about two-thirds of the water, cover and simmer gently until the potatoes are cooked through – keep an eye on the pan to make sure it doesn’t boil dry.

Blanch the greens in salted, boiling water, until tender but not overly soft. Drain and finely chop with the spring onions (or blitz briefly in a food processor until chopped, but not pureed).

Once the potatoes are cooked, drain and put them back in the hot pan. Place a clean tea towel over them and leave for about 5 minutes. In the meantime, melt the butter and bring the milk or cream to a simmer; keep both warm. Warm your serving dish either in a warm oven or fill it with boiling water.

 Now peel the potatoes, holding them either with an oven glove or in a tea towel to protect your hands, then mash the however you normally mash your potatoes. Beat in the melted butter, followed by the milk, until the mash is of a consistency you prefer.

 Now stir in the greens and season to taste.

Spoon into the warmed serving dish, top with a big knob of butter and serve immediately.

You can if you wish add

• 4 rashers smoked streaky bacon , fried and cut into 2cm slices

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Category: Main Courses, Recipes, Soups, Salads, Side Dishes & Sauces, Vegetarian,, Vegan & Free From