Catherine Brown

Colcannon

Preparation info
    • Difficulty

      Easy

Appears in
Broths to Bannocks: Cooking in Scotland 1690 to the Present Day
Broths to Bannocks

By Catherine Brown

Published 1990

  • About

Ingredients

  • ½ lb boiled cabbage.
  • ½ lb boiled potatoes
  • a piece

Method

  1. Mash altogether and season highly.
  2. Pack tightly into a greased pie-dish.
  3. Brush over with milk, if liked.
  4. Mark neatly on top.
  5. Bake in a hot oven till quite heated through.
  6. Serve at once.