mjolnir01
El Cañón de Latón
- Joined
- Jun 1, 2008
- Messages
- 2,709
This is one of my favorite foods, however because it's not exactly the most healthy dish, I try to limit it to once a year as a St. Patrick's Day treat. Most sources seem to list ham and regular green cabbage, but I learned it this way... feel free to substitute as you desire.
Colcannon- Traditional Irish Potato Dish
3-5 lbs potatoes (russet or yukon gold, whatever you prefer for mashed potatoes), peeled and coarsely chopped
1-2 sticks of butter (preferably Lurpak or Kerry Gold)
1/2- 1 lb bacon (good stuff, like Wright), chopped
1 onion, finely chopped
1 bunch of kale, stems removed and finely chopped
Milk as required
Kosher salt/black pepper as required
Boil potatoes in a large pot. Mash with your preferred method, adding milk and butter while seasoning with salt and pepper to taste.
Fry the bacon in a large pan to your preferred crispness. Add the bacon to the mashed potatoes. Reduce heat on the frying pan, add the onion and sweat until translucent. Move the onion to the mashed potatoes. Add the kale to the pan and cook to slightly soften, maybe 5-10 minutes. Empty the frying pan--kale and what's left of the rendered bacon fat--to the potatoes.
Fold it all together until well combined, then add some more butter for good measure.
Good as a main course or as a side dish--I like it as an accompaniment to grilled lamb chops or stout-braised short ribs. Pair it all with a good dry Irish stout, like Guinness.
Be sure to make plenty... the leftovers are fantastic.
Colcannon- Traditional Irish Potato Dish
3-5 lbs potatoes (russet or yukon gold, whatever you prefer for mashed potatoes), peeled and coarsely chopped
1-2 sticks of butter (preferably Lurpak or Kerry Gold)
1/2- 1 lb bacon (good stuff, like Wright), chopped
1 onion, finely chopped
1 bunch of kale, stems removed and finely chopped
Milk as required
Kosher salt/black pepper as required
Boil potatoes in a large pot. Mash with your preferred method, adding milk and butter while seasoning with salt and pepper to taste.
Fry the bacon in a large pan to your preferred crispness. Add the bacon to the mashed potatoes. Reduce heat on the frying pan, add the onion and sweat until translucent. Move the onion to the mashed potatoes. Add the kale to the pan and cook to slightly soften, maybe 5-10 minutes. Empty the frying pan--kale and what's left of the rendered bacon fat--to the potatoes.
Fold it all together until well combined, then add some more butter for good measure.
Good as a main course or as a side dish--I like it as an accompaniment to grilled lamb chops or stout-braised short ribs. Pair it all with a good dry Irish stout, like Guinness.
Be sure to make plenty... the leftovers are fantastic.
