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Colcannon
Preparation info
- Serves
4–6
- Difficulty
Easy
Appears in
By Mark Hix
Published 2005
Colcannon is a perfect match for rich stews and boiled meats. It originates from Ireland, like its cousin, champ, which is flavoured with blanched spring onions but not cabbage.
Ingredients
1 kg 2¼ lb 350 g 12
Method
- Put the potatoes in a saucepan, cover with cold water and add salt. Bring to the boil and simmer for about 15 minutes until tender. Drain the potatoes and return to the pan over a low heat for a minute or so to dry out.
- Meanwhile, cook the cabbage in boiling salted water until tender; drain well and chop. Blanch the spring onions briefly in boiling water to sof
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