Irish Colcannon, 3/7/13 - KATV - Breaking News, Weather and Razorback Sports

Irish Colcannon, 3/7/13

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An Old Traditional Irish Recipe adapted by Chef Mark Abernathy,

               Loca Luna & Red Door Restaurants

 

6-8 Russet baking potatoes    peeled and cut into large chunks

1/2 head of cabbage chopped  or  4 cups chopped Kale

1 bunch scallions   chopped  whites & greens   

½ pound whole piece of ham or bacon

½ lb Irish Butter 

Parley chopped for Garnish

 

      In a medium sized covered pot cover the ham with by about 1" with lightly salted water and simmer for 1 hour. While the ham is cooking start your potatoes. Place the whole potatoes in a steamer for 30 minutes and keep warm.

      When the ham is done, remove it and add the cabbage to the boiling "ham water" and cook until just tender @ 8 minutes. Drain off the water but leave very wet. Add 3 tablespoons Irish butter and cook cabbage for 2 more minutes.

      In a large bowl, mash the hot potatoes with a 1cup of Irish butter. Shred the ham and mix into the potatoes. Stir in the hot cooked cabbage and the scallions. Taste and add salt if needed (the butter is salted). Keep the bowl in a warm oven until ready to serve or reheat contents in the microwave.          

      To serve, make a 3" diameter indention in the hot potato mixture and add 3 more tablespoons of butter to the "hole" to melt. Sprinkle with chopped parley.

 

Note: In Ireland they often substitute Kale for the cabbage. The ham is optional. This is great served with sliced corn beef and brown bread.

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