Colcannon is a traditional Irish dish made up of mashed potatoes with bits of kale or cabbage incorporated. The word “colcannon” comes from the Gaelic term “cal ceannann” translated to: white-headed cabbage. It is also believed to be a derivative of the old Irish “cainnenin” translated as: garlic, onion, or leek.
Colcannon with Kale and Cheddar
Cook's notes: Recipe adapted from cuisineathome.com April 2016 and serves 4-6.
- 1-1/2 lbs. Yukon Golds, halved and cubed
- 1 cup diced green cabbage
- 1 cup finely chopped kale
- 2 tablespoons butter, divided
- 3/4 -1 cup sweet onions, diced
- 1/2 cup warmed half and half
- 1-1/2 cups shredded white cheddar cheese
- 1 tablespoon dried parsley flakes or 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- Cover potatoes with water and cook until fork tender about 15 minutes.
- In a fry pan melt 1 tablespoon butter and saute onions, cabbage and kale until limp but not too soggy, stirring frequently.
- Drain potatoes and return back to pan. Add sauteed mixture, half and half, cheese, parsley flakes and 1 tablespoon butter.
- Use a hand mixer and beat until smooth. May need to add more cream. Salt and pepper to taste.
Cook's notes: Recipe adapted from closetcooking.com
- 6 slices bacon, cut into 1 inch pieces
- 1 cup sweet onions, diced
- 1/4 cup Draught Guinness. room temperature
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 teaspoon parsley flakes
- 1 cup heavy cream
- 4 large eggs, lightly beaten
- 1 cup aged white cheddar, shredded
- Cayenne, salt and pepper to taste
- 1 pie crust, rolled out and fitted to a pie plate, chilling in the fridge until filling is added
- Cook the bacon in a fry pan over medium heat until crispy. Set aside on paper towels to drain reserving 1 tablespoon grease in the pan.
- Add the onions to the fry pan and saute until tender, about 5-7 minutes.
- Add in 1/4 cup Guinness and simmer until the liquid has mostly evaporated, about 15 minutes.
- Remove from heat and whisk in the mustard, 1 teaspoon parsley flakes and Worcestershire sauce.
- In a blender add Guinness mixture, cream, beaten eggs and 1/2 of the cheese. Season with cayenne, salt and pepper and mix well.
- In the bottom of the chilled crust, sprinkle cooked bacon pieces and pour the mixture evenly over the top. Sprinkle with the remaining cheese.
- Bake in a preheated 375 degrees or until golden brown on top and set in the center, about 25-30 minutes.
Cook's Notes:Recipe makes 1 large mug
- 1 ½ oz. of Irish whiskey e.g. Jameson
- 5-7 oz. hot coffee or 2 shots of espresso
- 1 teaspoon brown sugar
- Fresh whipped cream
- Add brown sugar to mug
- Pour in whiskey
- Add coffee or espresso, leaving room at top for whipped cream
- Stir until sugar is completely dissolved
- Set whipped cream on drink
- Do not stir (drink stays warmer longer with the cream sitting on top)