Colcannon with Prawns

Preparation info

  • Difficulty


  • Serves

    4 to 6

    as a starter

Appears in


  • 500 g (1 lb) potatoes, peeled and diced
  • 500 g (1 lb) leeks, trimmed, and sliced rinsed, or 2 bunches of spring onions, prepared in the same way
  • 150 mls (¼ pint) milk
  • 250 g (½ lb) shredded cabbage
  • handful of rocket or watercress, chopped
  • 150 g (5 oz) butter
  • 1 teaspoon lemon juice
  • freshly ground black pepper
  • 200-300 g (7-10 oz) peeled prawns


Boil the potatoes in water until soft, and then drain.

Simmer the leeks or spring onions in the milk. Strain the milk into the potatoes and mash them, and then stir in the leeks.

Cook the cabbage in a little boiling salted water until just done, adding the rocket or watercress for the last minute or two. Drain and beat into the potato and leek mixture, with a little butter, if you like.

Melt the rest of the butter and add the lemon juice and a little pepper, and in it beat the prawns. Divide the colcannon between four plates, make a well in each heap, and spoon in the buttery prawns.