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Colcannon

Fall Session 2014: Week 6
Colcannon

(Heather L.)

Dark winter mornings call for hearty fare and this recipe fits the bill. Colcannon is a traditional Irish dish made from potatoes and kale or cabbage. It is comfort food at its finest. While this dish can be served as a side dish at dinner, we like to have it for breakfast with sliced bacon and a fried egg. When you’re cooking the potatoes, be sure to place them in the pot right away so they come to a boil with the water. This ensures they cook through evenly without being crumbly on the outside and hard on the inside. This recipe is written to serve two as a hearty breakfast but feel free to increase the quantities as needed.

Ingredients:

4 medium potatoes, peeled and cut into large pieces
2 large kale leaves, stripped from stem and cut into smaller pieces
2 tablespoons half and half
1 tablespoon butter
1 teaspoon Dijon mustard
Salt and pepper to taste
2 slices of bacon, cooked and cut into smaller pieces
2 eggs, fried

Method:

  1. Place potatoes in a pot with water to cover by about an inch, add a good pinch of salt and bring to a boil.
  2. When potatoes can easily be pierced with a fork, toss the kale into the pot and cook for 30 seconds to a minute.
  3. Strain the potatoes and kale and return to the pot. Use a potato masher or fork to mash the mixture, adding in the half and half, butter and Dijon. When it’s reached a texture you like, dish it onto plates and top with bacon and fried egg. A grind of fresh pepper and you’re ready to eat!

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