Mark Hix

Colcannon

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Preparation info
  • Serves

    4–6

    • Difficulty

      Easy

Appears in
British Food
British Food

By Mark Hix

Published 2005

  • About

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) floury potatoes, peeled and quartered
  • 350 g (12

Method

  1. 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.
  2. Meanwhile, cook the cabbage in boiling salted water until tender; drain well and chop. Blanch the spring onions briefly in boiling water to sof