Colcannon
 This Colcannon recipe is our take on a
traditional Irish dish. Simple ingredients, a little seasoning and easy
preparation makes a tasty meal. Like most of our recipes, this is
intended for two servings, but it is easy to scale it up for 4 or 6
servings.
To make 2 servings:
Boil the potatoes until they are soft enough to mash. Also boil the shredded cabbage until it is tender but still crunchy. Drain the cabbage and add it to the mashed potato, along with the chopped onion and the butter. Season the mixture with freshly grated nutmeg and pepper. Put the mixture into a shallow ovenproof dish. Make two hollows with the back of a spoon and crack an egg into each hollow. If you are worried about getting eggshell in the dish just crack the egg into a cup first and then pour it into a hollow. Cook the dish for 10 to 15 minutes, long enough for the eggs to set. Remove from the oven, sprinkle on the grated chaddar cheese and serve. When we were little we used to eat left-over
potatoes and cabbage fried up together and known as Bubble and Squeak.
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