Colcannon
This is a great use of leftovers from St. Patrick’s Day! This is Ireland’s delicious contribution to comfort food. From the traditional Irish tune, Colcannon (The Skillet Pot):
Did you ever make Colcannon made with lovely pickled cream,
With the greens and scallions mingled like a picture in a dream?
Did you ever make a hole on top to hold the meltin’ flake,
Of the creamy flavored butter that our mothers used to make?
- 3 lbs. of red potatoes, (peeled, if you like)
- bundle of leeks (white part only), or substitute onions
- l large clove garlic, minced
- head of cabbage, cored, sliced thinly or shredded
- 2-3 tablespoons of unsalted butter for sautéing vegetables
- ½ cup unsalted butter, melted
- 1½-2 cups hot milk
- leftover corned beef, cut into pieces (about 1 lb.)
- salt
- freshly ground black pepper
- 2 tablespoons parsley, chopped
In a large pan, sauté the garlic and leeks in the butter. Set aside. In the same pan, melt 2-3 tablespoons of butter and sauté the cabbage until softened.
In a large pot of water, cook the potatoes until tender; drain. Mash or smash the potatoes to your liking with the melted butter, hot milk and SchoolHouse Kitchen® SweetSmoothHot Mustard. Add the garlic and onions, and lastly stir in the cabbage and corned beef. Season dish with salt and pepper to taste. Spoon Colcannon into a serving dish; make an indentation, and top with a pad of butter and sprinkle with parsley.
Serves 8
