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.
