[FONT="]Ron,[/FONT]
[FONT="]I also like Colcannon as a side with Corned Beef or Pastrami...
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[FONT="]Colcannon[/FONT]
[FONT="]Makes 8 - 10 servings[/FONT]
[FONT="]Directions:[/FONT]
[FONT="]This is a traditional Irish potato and cabbage dish that goes very well with corned beef. While a traditional Irish dish it is a staple of Irish Halloween – but it works well during St Patty’s Day meal. [/FONT]
[FONT="]Tip: [/FONT]
[FONT="]Combined leftover colcannon with diced corned beef to make a superb corned beef hash. Substitute stock from corned beef instead of water to increase the flavour. [/FONT]
[FONT="]3[/FONT]
[FONT="]Lbs russet potatoes, peeled, and diced.[/FONT]
[FONT="]1[/FONT]
[FONT="]Small head cabbage, cored, and finely shredded[/FONT]
[FONT="]1[/FONT]
[FONT="]Lb smoked ham or Irish bacon, cooked, cooled, and diced.[/FONT]
[FONT="]½[/FONT]
[FONT="]Lb, Irish butter, divided.[/FONT]
[FONT="]3 or 4[/FONT]
[FONT="]Scallions, finely chopped[/FONT]
[FONT="]1 ¼[/FONT]
[FONT="]Cups, hot milk[/FONT]
[FONT="]Salt and pepper to taste[/FONT]
- [FONT="]Add diced potatoes to large sauce pan, cover with cold water add salt. Bring to a boil.[/FONT]
- [FONT="]Boil potatoes until soft, about 15 to 20 minutes.[/FONT]
- [FONT="]Drain potatoes, return to sauce pan, shake lightly to remove all water.[/FONT]
- [FONT="]Mash or rice potatoes, add half butter in pieces, slowly add hot milk stirring to incorporate. Season with a bit of salt and pepper.[/FONT]
- [FONT="]Boil cabbage in water for about 15 to 20 minutes, drain and chop coarsely, and return to pan.[/FONT]
- [FONT="]Gently fold diced cabbage, ham, and scallions, to mashed potatoes. Add salt and pepper to taste. Garnish with parsley and serve immediately. If making to serve later, turn out colcannon into baking pan, keep warm in oven at 170 degrees.[/FONT]