With potatoes on the brain this morning, I remembered that I had a lovely Savoy cabbage in the fridge, as well as the aforepictured bag of el cheapo Tesco potatoes, and thought of the colcannon recipe I’d tagged recently from Onepot’s Blog. Because it sounded a bit posh – black beans, really? – I also worried it wasn’t the most basic or authentic, so I googled around a bit (my Google search now has a UK bias – who knew?). The first one I grabbed was from Hugh Fearnley-Whittingstall. These two could hardly have been more different; the main features in common were onions, cabbage, and potatoes. But the techniques were generic enough that I figured I could mush the approaches together, so I did.

I’ve learned recently that food pics look much better in natural sunlight, so because it’s a relatively sunny day I decided to take the seemingly involved step of documenting the process. (WordPress glitch – can anyone advise as to why the figure captions came out formatted differently, and one pic is bigger?) Enjoy…

Prep: chop an onion, a quarter of a Savoy cabbage, and two large potatoes.

Sauté sliced onions in olive oil, and boil potato chunks in salted water.

Braise cabbage in cooked onions - first sauté for a couple of minutes, add a little water, and put a lid on the pan to steam the cabbage for about 3 minutes. Salt and pepper to taste.

Drain the potatoes and mash them with a couple tablespoons of butter and a quarter cup of cream, plus salt and pepper to taste. Stir the cabbage into the mash. You could stop here and eat as is. What I did, though, was to heat up some oil in the frying pan and put the whole mixture in…

... because frying is more fun. So, once the colcannon starts to get brown on the bottom, invert a plate over it, flip it over, slide it back in and cook the other side.

final dish

Top with an egg, either fried (as shown) or poached (if you're good at that).



Filed under food

3 responses to “Colcannon

  1. Abs

    I’ve never heard of frying colcannon before – doesn’t that make it into bubble and squeak?

    Am I being just too British for you now?!

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