Colcannon, also known as bubble and squeak for the sound the cabbage makes while cooking, is a terrific way to enjoy both potatoes and cabbage.
It may be completely made ahead and gently reheated at serving time.
Yield: Serves 8 to 10
Ingredients:
- 4 tablespoons butter
- 1 cup sliced green onions (apx. 8)
- 4 medium potatoes, peeled, cooked and mashed (apx. 2 pounds)
- 3/4 cup whole milk
- 1 small cabbage (apx. 1 pound), cooked, drained, and chopped
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
Preparation:
Heat butter in a skillet set over medium heat and sauté green onions until softened but not browned, about 2 minutes. Add potatoes and stir to combine. Add milk and gently stir over low heat. Add cabbage, salt and pepper, reduce heat to low, and stir until heated through.
See other Irish recipes that are favorites in Cajun Country and in New Orleans:
Queen of PuddingsCorned Beef, Home-Cured
Irish Rarebit with Tomatoes
Irish Stew
Irish Soda Bread
For delightful stories on 'Irish in Louisiana' see:
When Nana Cooked for St. Pat's DaySt. Patrick's Day- -Irish in Louisiana
St. Patrick’s Day Parades in Cajun & Creole Louisiana
More St. Patrick's Day Food
Top Corned Beef RecipesLeftover Corned Beef Recipes
A Variety of St. Patrick's Day Recipes
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