Jane Carpenter's Cozy Colcannon Recipe: A Deliciously Warming Winter Dish
Our dear friend and dedicated supporter, Jane Carpenter, graciously shared her cherished St. Patrick's Day recipe with us. This delightful dish offers a wonderful way to make use of any leftover Corned Beef and Cabbage you may have on hand. Thank you, Jane, for this special culinary gift!
Ingredients:
- 3 pounds potatoes, scrubbed
- 1 stick butter
- 1 1/4 cups hot milk
- 1/2 tbsp Onion Chive blend (Optional)
- Butcher's black pepper
- 1 head cabbage, cored and finely shredded (savoy cabbage will give you more color)
- 1 (1-pound) piece ham or bacon, cooked the day before and chopped.
- 4 scallions, finely chopped or 1 cup chopped chives, include the flowers if you have them
- Chopped parsley leaves, for garnish
Instructions:
Peel and boil potatoes. Steam the cabbage wile the potatoes are boiling. Mash potatoes thoroughly to remove all the lumps. Add butter in pieces. Gradually add hot milk, stirring all the time. Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently. Season with Onion Chive blend and a pinch of Butcher's black pepper. Sprinkle with parsley.
Jane's family serves in individual soup plates. Make an indentation on the top by swirling a wooden spoon. Put 1 tablespoon of butter into each indentation.
