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Colcannon Recipe

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This recipe for Colcannon, by , is from Cooking on the Hook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Cathy Stewart


• 8 Red potatoes, peeled and cut in 1” cubes
• 3 Large Carrots, peeled and cut in Ύ” slices
• ½ head Cabbage, chopped in large pieces
• ½ Yellow onion, diced large
• 4 T Butter (for traditional)
• Up to ½ cup Milk (for traditional)
• Salt and pepper to taste

The amount of each ingredient is really according to your taste. I put the proportions I use, but feel free to adjust.

There are two ways to do this. I will share both.

o Boil the potatoes and carrots in a large pot until fork tender. Drain, but don’t rinse, and return to the pot
o Add 2 T of the butter
o Mash with a hand masher, adding milk a little at a time to get a creamy (but lumpy) consistency
o Sautι the cabbage and onions in the remaining butter until soft. Add, along with the butter, to the potatoes and carrots
o Stir well and heat through
o Add salt and pepper to taste

VERSION TO USE IF COOKING MY GUINNESS CORNED BEEF (the recipe is in the meat section)
o When the corned beef is done, remove it to a platter and loosely cover with foil
o Remove the vegetables that were cooked with the beef and discard
o Add the raw diced potatoes, carrots, cabbage, and onions to the Guinness broth and return the heat to high. If your crockpot is slow to heat, transfer everything to a pot and bring it to a boil.
o Cook at a low boil until the potatoes and carrots are fork tender
o Drain and serve

Personal Notes:
Personal Notes:
Colcannon is a traditional side dish in Ireland.

Both of these versions are good. The Guinness version has a robust flavor, while the traditional is mild. In either case, a Guinness is the recommended accompaniment if you want that Irish feeling.




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