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    Published: Mar 10, 2014 · Modified: Apr 9, 2021 by Mary

    Irish Colcannon - Revisited

    Jump to Recipe - Print Recipe

    A couple of years ago I posted a recipe for colcannon, a traditional Irish dish of boiled potatoes and cabbage or kale. In that post I told you about colcannon and its history and lore. I even included the lyrics to a sing about colcannon. In case you missed that, here it is again.

    The song “Colcannon” also called “The Skillet Pot” is a traditional Irish song that has been recorded by many artists. It begins:

    Well did you ever make colcannon,
    made with lovely pickled cream
    With the greens & scallions mingled
    like a pitcher in a dream?
    Did you ever make a hole on top
    to hold the meltin’ flake
    Or the creamy flavoured butter
    that our mother’s used to make?

    Oh you did, so you did
    so did he and so did I
    And the more I think about it
    sure the nearer I’m to cry.
    Oh weren’t them the happy days
    when troubles we knew not
    And or mother made colcannon
    in the little skillet pot.

    Colcannonvertical

    With St. Patrick's Day just around the corner I thought I would make colcannon today and share the recipe again. This dish is as delicious as it is simple and I think that's what makes it special. Be sure to add a little melted creamy, bright yellow Irish butter on top. You'll be happy you did.

    Colcannon575

    Irish Colcannon - Revisited

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    Ingredients

    • 6 Yukon gold potatoes (peeled and cubed)
    • Salted water
    • 1 cup green cabbage (sliced into strips)
    • 3 scallions (diced)
    • 4 TBS butter
    • ¼ to ½ cup cream
    • Butter (salt and freshly ground black pepper to taste)
    Prevent your screen from going dark

    Instructions

    • In a medium saucepan, boil diced potatoes in salted water until fork tender. Pour into colander to drain. While the pot is till hot, add the 4 TBS butter and melt over low heat. Add the cabbage, scallion, salt and pepper to taste. Cook over medium heat until the cabbage is tender but still a bit crunchy. While the cabbage is cooking use a fork or potato masher to smash the potatoes, leaving some lumps. Pour the hot cabbage mixture into the potatoes and stir to combine. Add cream until you reach the desired consistency. Return to pot and reheat if necessary. Serve with a well in the center to hold a pat of butter. Season with salt and pepper.
    Previous Post: « Orange Sunshine Cake
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    Comments

    1. April says

      March 17, 2014 at 12:34 pm

      Yum, this looks delicious, I will have to try this, I bet my family would really enjoy this recipe! I would love to invite you to share your recipe at my linky party, Meal Planning Monday Recipe Link-Up. Happy St. Patrick's Day! 🙂 https://www.aprilshomemaking.com/2014/03/meal-planning-monday-recipe-link-up-2.html

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      I am Mary, the blogger behind "Oh That's Good!" I am a former nurse, former hobby farmer, former vintage shop owner and current food blogger. Join me while I find or create great recipes that will make you say, "Oh that's good!"

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