Rob's birthday is on St. Patrick's Day, which means guaranteed party!! It also means a good recipe that serves a small army comes in handy, though outside of a potluck situation I'd say this serves twelve. There are a couple things you could substitute, like cooked ham for the bacon, kale for cabbage or leaks for green onions. This is also one of those times when I don't use flat leaf parsley because it just doesn't look as festive! Whatever you do, just be sure to season generously.
Colcannon
(serves 12)
2 1/2 c milk, heated
6 lbs potatoes (Yukon Gold)
4 sticks butter
2 lbs bacon, cooked and chopped
2 cabbages, cored and coped into strips
8 green onions, chopped fine
parsley, chopped
salt and pepper
1) Set a pot of water to boil. Peel and quarter the potatoes and boil until fork tender in salted water. Drain and mash.
2) Add in two stick of butter in pats, then gradually add the heated milk.
3) Heat some more water to a boil and add the chopped cabbage and 2 tbs of butter. Cover and leave for two minutes, then drain and combine with potatoes.
4) add the scallions, chopped bacon and remaining butter to the mixture then season generously. Top with chopped parsley and serve warm.
No comments:
Post a Comment