colcannon

Irish bubble and squeak.

About 2 lbs floury potatoes
1 head of kale, finely chopped (or cabbage if you can't get kale)
Chopped scallions (spring onions)
Milk
Butter
Salt and pepper

Traditionally the potatoes are cooked in the skins for 30 minutes and then peeled. At the same time cook the kale by gently simmering it for 20 minutes. When ready mix all the ingredients together over a low heat to make a creamy mash.

My gran always simmered the kale in the water discarded from boiling a ham/bacon and indeed some colcannon recipes call for diced ham to be added.

1 comment to this

ramtops said on 20 Mar 2006 at 10:52:14:

my Irish grandmother did it exactly the same way (with the bacon water).