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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Colcannon Recipe

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This recipe for Colcannon is from Wyer Family cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 small cabbage
2 to 3 cups reserved ham stock
1/4 cup butter
1/2 cup minced onion, leek or green onions
1/2 cup milk
2 cups cooked, mashed potatoes
Directions:
Directions:
Cut small cabbage into quarters and remove core. Place in saucepan along with reserved ham stock. Cook, covered tightly, 20 min. Drain well. Chop cabbage.

Melt butter in skillet. Add onion and saute until soft but not brown. Add milk and warm until heated through. Stir in mashed potatoes and cooked cabbage and beat until mixture is fluffy. Transfer mixture to large, wide serving bowl.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
If desired, follow old tradition and hide a ring, button, coin and thimble in colcannon before serving. (Be sure to sterilize trinkets in boiling water first and warn guests about their presence.)

 

 

 

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