Advertisement
Colcannon
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
By Gary Rhodes
Published 1994
This is lovely as a totally vegetarian dish – perhaps with a poached egg on top – or a great accompaniment for Boiled Bacon with a parsley sauce or Home-made Pork Sausages with Onion Gravy. You can use kale, or white or green cabbage.
Ingredients
Method
Boil the potatoes in salted water until cooked, about 20–25 minutes depending on size. Drain off all the water and replace the lid. Shake the pan vigorously which will start to break the potatoes, then mash them until light and fluffy. Blanch the shredded kale or cabbage in boiling water for 2–3 minutes until softened but not coloured. Drain well. Fry the chopped leeks or spring onion tops in <