Health & Medical Eating & Food

How to Make Colcannon

  • 1). Peel the potatoes, cut them into large chunks, and boil them in salted water until tender (10 to 15 minutes).

  • 2). While the potatoes are cooking, melt the butter in a large skillet over medium heat. Add the leeks and salt and pepper to taste; cook for a few minutes, until the leeks begin to soften.

  • 3). Add the cabbage and cook until tender but not flabby, about 5 minutes. Remove from heat.

  • 4). Drain the cooked potatoes, return them to their pot, and mash with the milk, plus salt and pepper. Stir in the leeks and cabbage. You could eat the colcannon now, but it's better when baked in the oven for a bit - the flavors blend together.

  • 5). To bake, place the colcannon in a greased casserole dish and sprinkle sweet paprika over the top for garnish.

  • 6). Bake in a 400 degree F oven until the top is golden and browned in a few places, about 15 to 20 minutes.

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