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How We Survived ... Colcannon
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79 Reviews
kathleen
March 22, 2018
I made this and it was wonderful, very rich and comforting. I added shallots to the cabbage. I also split this in half and made a vegan version with coconut milk and olive oil that was very good. It was also great as left overs and reheated.
wutsfasupa
January 2, 2015
Colcannon is fabulous with kale instead of cabbage.
Mary H.
January 5, 2015
Curly kale as we call it was what we always use. It makes us laugh how hip kale has become and are amazed that kale crisps are a "thing"! We've always felt that kale was really only palatable when wrapped up in lots of creamed potato and salted butter
Barbara O.
November 1, 2014
Oh how funny I see I already wrote about about this 8 months ago, my almost 80 year old memory forgot
Barbara O.
November 1, 2014
I'm very excited to see this, in March I will be 80. My dad was an early immigrant from Ireland and he tried to tell my mother ( who was from Kansas) how to cook this potatoes dish. He called it something that sounds like this "Bruchen" I have always wondered if that was a Gaelic translation. My mom used to cook what I will call mashed potatoes that had garlic salt, pepper butter
Barbara O.
November 1, 2014
And cream,I have always thought it had scallions in it but I was a kid . She would put the potatoes in our bowel then a knob of butter and the warmed milk/cream. I have never met anyone who had this kind of memory. I am assuming my dad may not have known about the cabbage, or maybe it was me too young too recognize it.... Anyhow thanks for a dish that brings me back to Donegal and my dad.
linda
January 17, 2016
There is an Irish mash/scallion dish, called Champ... Different from colcannon but equally good.
Miranda N.
November 1, 2014
doesn't authentic colcannon from Ireland have bacon or ham in it? I saw an episode where Tyler Florence was in Ireland and I'm pretty sure the girl used bacon
Mary H.
January 5, 2015
In Ireland we generally eat colcannon as a side dish with boiled bacon - an everyday dish made with streaky bacon in a piece - green, not smoked - and cut from the belly. Cheap and delicious.
Victoria B.
March 20, 2014
I remember having a festival of sorts where everyone had to cook an ethnic dish for our residents to enjoy. I prepared 'Rumpeldythumps', a Scottish dish, which comprised russet potatoes boiled, mashed with butter and half & half. Sautéed cabbage and onions were added to this, placed in individual ramekins and sharp Cabbots cheddar was shredded and placed on top before placing under a broiler. Tasty!
CookOnTheFly
March 17, 2014
Made this tonight for my doubting British-heritage boyfriend. He is now a convert. He had no idea how yummy cabbage and potatoes could be together.
deanna1001
March 17, 2014
Making this tonight to serve along with corned beef. I will be expecting raves! Thanks again for a great recipe!
Ellen F.
March 17, 2014
I used to make colcannon when my kids were at home, but I confess I topped it with grated cheddar. thanks for the reminder; I think I'll make it tonight, sans cheese.
walkie74
March 12, 2014
How is this recipe on gas? My Irish blooded friend threatened to, um, stinkbomb my house if I served cabbage, due to its effects.
Mary H.
March 11, 2014
When you know that the staple diet in 19th century Ireland was potatoes cooked in their jackets and tumbled out onto the table top, dressed only with salt & butter - if you had a cow - you will understand that this version of colcannon is unutterably luxurious! The colcannon I was brought up with was mashed potato mixed with chopped scallions and kale, long before it got fashionable! Definitely some butter, but absolutely no cream. The moisture from the kale was/is enough to keep it soft. And, yes, there was always a little pool of melted butter in a hollow made by the wooden spoon as the finishing touch! We'll probably have some on St Patrick's Day this coming weekend. With the leftovers of the baked ham chopped and stirred into little potato cakes (no egg) fried gently in butter the following day. Lá Féile Pádraig sona daoibh!
[email protected]
March 7, 2014
Do you think I can make this ahead and reheat? Perhaps more cream & butter?
fiveandspice
March 8, 2014
I think it could work. Adding just a touch more cream and butter would help loosen it back up as it warms.
Barbara O.
March 6, 2014
Oh I forgot to add I will use your recipe and Kerry gold irish butter, this will be a great recipe to add to my irish heritage, thanks.
Barbara O.
March 6, 2014
My father was an Irish immigrant and one of the dishes my mother used to
attempt to make for him was similar she would cook russet potatoes and mash them with butter and cream along with chopped scallions, S&P. In another pot she would warm half, and divide the potatoes in to three bowls put a divot in the middle of the mound , which we were told to bury the hunk of butter i the mound and then she poured the warmed milk over. There was'nt any cabbage in it and my dad called it something that sounds like this "bruchen"
attempt to make for him was similar she would cook russet potatoes and mash them with butter and cream along with chopped scallions, S&P. In another pot she would warm half, and divide the potatoes in to three bowls put a divot in the middle of the mound , which we were told to bury the hunk of butter i the mound and then she poured the warmed milk over. There was'nt any cabbage in it and my dad called it something that sounds like this "bruchen"
jthelwell
March 6, 2014
The first time I had Colcannon, it was served spread on a baked ham steak. Have to try that this weekend.
Barbaralhomme
March 5, 2014
The McKenna/Galvin family has been enjoying colcannon for years. thank you for sharing .
Lorenza
March 5, 2014
Slain the, indeed!
This will be a perfect accompaniment to our St. Paddy's Day corned beef. A great change up from the expected boiled cabbage,carrots, and potatoes.
This will be a perfect accompaniment to our St. Paddy's Day corned beef. A great change up from the expected boiled cabbage,carrots, and potatoes.
froggie
March 5, 2014
nutmeg is a lovely addition, lorenza. :-) i added 1/3c roughly shredded fresh brussel sprouts (in the carmelizing step) and a few nubs of farmer's cheese + 1%milk in place of the cream. still pretty rich tasting, but w/ less fat. ps - if you give it a few "pats o irish butter" up top then that kind of cancels out the making it healthier part. ahhh well. we are a funny people. slainte!
Lorenza
March 5, 2014
And I cannot help myself from adding a bit of grated nutmeg to the milk/cream infusion. Plan to serve as a hearty side with meatloaf. Thanks for your lovely memory and recipe.
Madelaine L.
March 5, 2014
Colcannon is one dish I do not lighten up, you just can't! I always buy Irish butter for it!
Jack G.
March 5, 2014
Not sure why you consider having to "survive" colcannon, but whatever.
It's excellent and inexpensive and can be vegan using earth balance soy butter and coconut milk, or any other vegan milk
It's excellent and inexpensive and can be vegan using earth balance soy butter and coconut milk, or any other vegan milk
Kt4
March 4, 2014
Very good! I didn't have quite enough white potato for the amount of cabbage so I added 1 sweet potato. Also, I love garlic so chopped up what got infused in the milk and added it to the mixture. It's just me so there is plenty leftover for pancaking :D Lol
Andrea C.
March 1, 2014
The smørøye! Absolutely needed! (& in all oatmeal)
My dad fed us his version of Colcannon every single time he was in charge of feeding the kids. He always added smoked trout on top to "make it a meal". Absolutely one of my favorites then and now.
My dad fed us his version of Colcannon every single time he was in charge of feeding the kids. He always added smoked trout on top to "make it a meal". Absolutely one of my favorites then and now.
fiveandspice
March 8, 2014
Yes!!!!!! The smørøye!!!! I love that you know about it too. :) Definitely essential for any porridge as well.
9stein
February 27, 2014
We never had Colcannon growing up, but my German father showed us how tasty mashed potatoes were with sauerkraut. ;)
Nomnomnom
March 17, 2013
This recipe is excellent. Sure to be in regular rotation from now on. Thank you!
Madhuja
March 12, 2013
I have never made colcannon before, but this recipe is going to change that! :)
boulangere
March 7, 2013
I remember everything about this vividly. Your headnote still stands in memory as the quintessential food story. It's lovely to see it again.
fiveandspice
March 8, 2013
Thank you so much B! You have no idea how flattered I am that you would say that.
creamtea
March 7, 2013
So glad you submitted again. Looks so good, and the leftover patties sound scrumptious.
Amanda.b
December 9, 2011
I made this last night, and it was super good! beleive it or not, it was my first time ever cooking or eating cabbage!
I thought I was going to have some leftover to fry today like you suggest, but my boyfriend must've gotten up in the middle of the night and eaten all the leftovers! At least I know he really liked it ;)
I thought I was going to have some leftover to fry today like you suggest, but my boyfriend must've gotten up in the middle of the night and eaten all the leftovers! At least I know he really liked it ;)
fiveandspice
December 10, 2011
Wow! I'm so glad you had a good first experience cooking cabbage! It's a winter staple around here. And, I love that your boyfriend ate it in the night. That's hilarious, and totally something my husband would do (and has done)!
petrichor
November 12, 2011
I have been oddly craving cabbage lately and this recipe (especially the idea of potato-cabbage cakes from leftovers) sounds amazing. Can't wait to try this out!
fiveandspice
November 13, 2011
Thank you! I hope you like it. (And personally, I don't think it's odd to crave cabbage at all! Though, I suppose most people would.)
kiki-bee
October 26, 2011
The very first Dutch dish I learned to make on moving to the Netherlands was stamppot, which is mashed potatoes and leafy green vegetables. The Dutch love to mash their veg and potatoes together, and we eat it all winter long; my favorite is with curly kale, and escarole comes in close second. We add diced bacon and smoosh a nice chunk of smoked sausage into the top of the pile, or serve it with a baseball-sized meatball. Best winter dish ever. I will certainly give this one a go next time I have a craving for stamppot (hmm, maybe tonight...)!
fiveandspice
October 26, 2011
That's so cool to hear about! I think many countries across Northern Europe developed similar dishes, under similar conditions. A baseball sized meatball perched right in the center sounds awesome! I'm going to try that some time too!
kiki-bee
October 29, 2011
Just made this last night, and it was even better than my favorite stamppot! It was just what I was craving, something warm and creamy and comforting to help soothe a nasty cold. Also, I really love the infused cream. I think it would be delicious by itself as a sauce over sauteed cabbage, sans potatoes.
fiveandspice
October 29, 2011
I am absolutely thrilled you liked it so much! And I love the idea of making an infused cream sauce and pouring it over sautéed cabbage. That would be fun to try, especially for anyone trying to keep their carbs down.
deanna1001
October 7, 2011
I have the ingredients. And the will. And the desire. Think I'll pop a poached egg into that depression rather than more butter and call it supper tonight! Perfect!
fiveandspice
October 9, 2011
I hope you liked it! I loooove the idea of plopping a nice poached egg on top. Delicious!
deanna1001
October 9, 2011
Oh yeah....that worked. Ridiculously delicious! Thanks again. New winter fave...
babytiger
May 27, 2011
I made this dish with some adjustments, like adding a little ham I had in the fridge. It's such a comforting dish. I made more than we needed so I could use the leftover as handpie filling for the next day.
fiveandspice
May 28, 2011
Mmmmmmm. I totally love the idea of stuffing leftovers into hand pies! That is something I shall definitely have to try!
boulangere
May 27, 2011
I love everything about this - your thoughtful story, your beautiful photo, your simple ingredients, and the thread of love running through all. I look forward to trying it.
fiveandspice
May 27, 2011
Thank you so very much boulangere! You're a dear. Also, I feel the exact same way about your 'use the good china eggs.'!
Midge
May 24, 2011
This sounds so comforting and delicious, and super cheap in a good way!
fiveandspice
May 24, 2011
Thank you. If only there were more things that were "cheap in a good way"! :)
wssmom
May 23, 2011
Must. Have. Now.
fiveandspice
May 24, 2011
Haha! Thanks! It may be spring but I'm already hankering after it again, even though it's only been a few days.
boulangere
May 20, 2011
I love your detour into what is considered dirt cheap at what point in time and in various geographical areas.
boulangere
May 20, 2011
Comfort food doesn't begin to describe this.
fiveandspice
May 20, 2011
Haha, yes. This is definitely a super cozy meal (which is good right now because we've been having nasty rain in New England!).
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