This Colcannon recipe is our take on a traditional Irish dish. Simple ingredients, a little seasoning and easy preparation makes a tasty meal.
The inspiration for this recipe arose from a pub lunch in Dublin, Colcannon and Guiness. Like many things from that weekend break, the memory of this dish stayed with me and I just had to try and reproduce it.
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:
100g Green Cabbage, shredded
1 Spring Onion, chopped
25g Cheddar Cheese, grated
Nutmeg, Salt & Pepper, to taste
Around 260 KCal per serving;
Cheddar Cheese suitable for vegetarians is easily available in most supermarkets, just look for cheese labelled as made with non-animal rennet. The Vegetarian Society has some guidance here.
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. Plenty of nutmeg and not too much pepper is how we like it.
Put the mixture into a shallow ovenproof dish. Make two hollows with the back of a spoon each big enough to hold an egg 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 Cheddar 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. That was nice, but this recipe is better!