Fried Potato and Cabbage Medley (Irish Colcannon)
Tasty & Tough Colcannon: A Scrumptious Mash-up of Potatoes, Cabbage, and Onions
Welcome, food lovers, to a tantalizing step-by-step recipe that'll knock your socks off! This delectable twist on the traditional Irish Colcannon brings together buttery onions, crispy caramelized potatoes, and crunchy cabbage. Are you ready to embark on a mouthwatering journey?
Recipe Highlights:- Primary Ingredients: 3 pounds of potatoes, 1/2 medium head of green cabbage, 8 ounces of unsalted butter, and 1 large yellow onion.- Cooking Style: Two-stage pan-frying for a golden, crispy finish.- Serving Suggestions: Enjoy as a side for corned beef, boiled ham, roasted chicken, or steak, or go meatless by adding eggs to the center and baking in the oven.
Ingredients (7):- 3 pounds butterball or Yukon Gold potatoes- 1 1/2 tablespoons plus 1 teaspoon kosher salt- 1/2 medium head of green cabbage, cored- 8 ounces unsalted butter (2 sticks)- 1 large yellow onion, medium dice- 5 tablespoons grapeseed or canola oil- 1/2 small bunch of flat-leaf parsley, coarsely chopped
Cooking Steps:1. Boil Those Potatoes: Heat a large soup pot filled with cold water, potatoes, and 1 1/2 tablespoons kosher salt. Bring to a boil, reduce heat, simmer until tender, and cool on baking sheets.2. Cabbage Prep: Cut the cabbage into 3/4-inch slices, sweating it in a large sauté pan with melted butter, onions, and the remaining teaspoon of kosher salt until softened and wilted.3. Butter Up the Potatoes: When the potatoes are cool, halve them and heat a cast-iron skillet with oil over medium-low heat. Sear the potatoes, undisturbed, until a nice crust forms, about 15 minutes.4. Barbarian Mashing: Add the onion and cabbage mixture to the partially smashed potatoes in the skillet, folding in slices of butter and parsley before crisping on both sides in the skillet.
Enjoy this delightful dish brimming with flavors of the emerald Isle! Farewell, dear foodie, and happy feasting!
Fun Fact: The term "colcannon" comes from the Irish word "cail cenMaghunn," meaning white-headed cabbage. The dish is traditionally served on All Hallows Eve to ward off evil spirits!
- For those seeking more culinary adventures, here's an uncategorized recipe for a unique variation of Colcannon, including potatoes, cabbage, and onions, which focuses on baking and folding techniques.
- This recipe, while mainly focused on potatoes, cabbage, and onions, also boasts a surprising nutritional twist with the addition of butter and parsley.
- Should you find yourself with leftover ingredients, consider experimenting with dough folding techniques to create a delightful pastry using the remaining potatoes, cabbage, and onion mixture.
- As you bid farewell to this Irish-inspired dish, remember to embrace the dnl (do not litter) philosophy and dispose of any waste responsibly.
){kind=link}