Colcannon Recipe

Name: Colcannon Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 kg Potatoes (Peeled and cut into large chunks); 4 Cloves Garlic (Peeled and chopped (or use frozen preprepared as I do)); 200 g Butter; 300 g Cabbage (Finely sliced, I like Savoy but you can use whichever you prefer); 100 g Spring onions (Finely chopped, including the green parts); 100 ml Single cream; 20 g Fresh chives (Chopped finely); Plenty of sea salt flakes and freshly ground black pepper; A pat of butter and a sprinkling of fresh chives

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Prep Time: 10 minutes

Cook Time: 25 minutes

Total: 35 minutes

Servings: 6

Cost: $2.75 /serving

Author : Sarah Barnes

Ingredients

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1 kg Potatoes (Peeled and cut into large chunks)4 Cloves Garlic (Peeled and chopped (or use frozen preprepared as I do))200 g Butter300 g Cabbage (Finely sliced, I like Savoy but you can use whichever you prefer)100 g Spring onions (Finely chopped, including the green parts)100 ml Single cream20 g Fresh chives (Chopped finely)Plenty of sea salt flakes and freshly ground black pepperA pat of butter and a sprinkling of fresh chives

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Instructions

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Step 1

Boil the potatoes with the garlic for 15 - 20 minutes until cooked through.

Step 2

While the potatoes are cooking, melt 100g of the butter in a small frying pan and saute the cabbage and spring onions for 3 - 4 minutes until softened.

Step 3

Drain the potatoes and mash (leave the garlic in).

Step 4

Add the cabbage and spring onions (including the butter they were cooked in) to the potatoes.

Step 5

Meanwhile warm the remaining butter and cream until the butter is melted (I do this in the pan I fried the cabbage in). Add to the potato and cabbage mixture.

Step 6

Add the chives and plenty of salt and pepper and stir until throughly combined. Serve immediately with extra butter and chives to garnish.