**We’ve entered the month of March and the next celebration on the horizon is St. Patrick’s Day. Try this delish Irish side dish posted a few years ago to make your meal even for festive!**
Colcannon. (Col-cannon) Come again? Well, once you’ve tasted this incredible dish, you won’t forget the name. I promise. The Irish know how to prepare their spuds!
Colcannon. Have you heard of this dish? So…….been browsing through some “distinctive” Irish dishes to prepare myself for this upcoming beautiful holiday in a few days. Aaahh……no worries. Make no mistake!! There will be Irish stew at our house. It’s the hands down favorite Irish dish around here, but…….I have been curious. Been doing a little research and trying out some other traditional dishes. Let me tell ya, this side dish is unbelievably tasty and I will have it on our farm table often. I LOVE IT! And it was a hit with Mr. Farmer, as well.
The word colcannon is from the Gaelic term “cal ceannann” which means white-headed cabbage. It is also believed to be a derivative of the old Irish “cainnenin” translated as garlic, onion, or leek. In Ireland, colcannon is served as a special treat with ham or Irish bacon.
This Iowan served up the wonderful specialty dish with grilled salmon. I have to say it was a delightful meal. Some Irish call it “colcannon mash.”
While the “spuds” are boiling, there is a little sauteing to do.
This recipe called for hand mashing, so that’s just what I did. Then I folded in the saute’d cabbage and onions into the spuds.
Best “mashed potatoes” I’ve had in a long time! Hope you give this dish a try.
Colcannon
Ingredients
- 4-6 potatoes peeled and quartered.
- 1/8 to 1/4 C milk to mash potatoes
- 4-6 chopped green onions or leeks
- 1 small package of shredded cabbage or 1/2 head green cabbage shredded
- 4 T butter divided
- Salt and pepper to taste
- 1/4 t dill weed optional
Instructions
- As the potatoes are comfortably boiling in a sauce pan (for about 15-20 min), melt 2 T butter into a skillet. Add onions and saute' for 5 minutes. Add cabbage to the onions and cook, browning veggies just a bit, to bring out the flavor.
- Drain water off the potatoes when they are done and hand mash or whip with electric mixer. Fold into the potatoes the cabbage/onion mixture and serve immediately.
- Garnish with 2 T butter and dill weed.
If you want to feel 100% Irish, this dish is a must for St. Patrick’s Day. And….while you’re at it, remember St. Patrick truly was a saint who loved Jesus very much and wanted all of Ireland to know about his Lord and Savior and receive Him into their lives, too (John 1:12). Read more about him here!https://www.theginghamapron.com/who-was-st-patrick-and-grandma-bettys-irish-soda-bread/ I love celebrating “holy-days.”
