Recipe: Colcannon

Grosse Pointe’s SideStreet Diner whips up an Irish favorite — colcannon
2058

MEGHAN SPICER and her cousin Sheila Taylor are the talents behind the cozy SideStreet Diner in Grosse Pointe. Their Irish heritage is often on display, especially in March, when they offer Irish dishes all month in honor of St. Patrick. Here’s their recipe for the delicious Irish peasant dish called colcannon.

Photograph by Joe Vaughn

> Colcannon

(10-plus servings)

2 pounds potatoes with skin on (Yukon gold or redskin), washed and cubed (egg noodles may be used in place of potatoes)
1 large head green cabbage, sliced into ribbons
(purists use kale)
4 leeks, cleaned well and chopped
1 cup butter (Kerrygold, if available)
2 cups heavy whipping cream (or milk)
Salt and pepper to taste
Pinch of mace (optional)

 

Boil potatoes in salted water until tender and ready to mash. Sauté leeks and cabbage in 1/2-cup butter until tender and somewhat translucent.

Add salt and pepper to taste. Drain and mash potatoes with remaining ingredients to desired consistency.

Add leeks and cabbage. Adjust seasonings.
Note: Add some boiled beef (corned beef), and the dish becomes Bubble and Squeak.


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