Irish Bangers and Colcannon

March 8, 2020

We’re in the homestretch to Spring and I don’t know about you but I am ready. It’s been a cold, snowy and wet start to 2020 here in Maine and I’m looking forward to longer days, higher temps, and signs of green.

Speaking of green, one of my favorite holidays is coming up, Saint Patrick’s Day! I wanted to do an Irish theme all month with our cooking but Andrew gets potatoed out way easier than me. I have Irish heritage on both sides of my family and I’ve never met a potato I didn’t like.

One of my favorite dishes to cook is Colcannon. It’s basically mashed potatoes with cabbage or kale mixed in. In the past colcannon was made with little charms mixed in and was eaten on Halloween. If you found a button it meant you would remain single, a ring meant you’d get married and a coin meant that you would come into wealth.  Crazy superstitions.

We’ve played with the recipe over the years; mixing in spicy sausage to make it a casserole, as a side dish to a roast, or to accompany some Irish bangers. It’s the ultimate comfort food on a cold wintry evening in my opinion.

You can find Irish Bangers at most grocery stores or even your local butcher. Trader Joe’s has some really good ones and I usually end up buying a few packs before they’re gone!

Kalloch Colcannon

2-2 ½ lbs of potatoes

4-6 tablespoons butter, salted or unsalted

1 small head of green cabbage, finely chopped

3-4 green onions, minced

2 cloves of garlic, minced

1 cup milk or ½ cup milk and ½ cup sour cream

¼ cup of fresh parsley, chopped

Bring a medium pot of salted water to a boil, leaving enough room to add your potatoes. I’m a dare devil and add my potatoes into the hot water but I’m sure you know how to make mashed potatoes so do what works for you!

Boil until the potatoes are fork tender, 15 to 20 minutes. Drain in a colander.

Meanwhile, steam the cabbage until it starts to get soft, about 10 minutes. Melt some butter in a large pan, sauté garlic until fragrant and add cabbage to pan. Cook the greens for 3-4 minutes, add the green onions and cook 1 minute more.

Mash the potatoes with milk/sour cream and butter. Add salt and pepper to taste.

I like to use my potato masher for this. Once potatoes are mashed to your liking, stir in the cabbage mixture and parsley.

Bake in a well buttered casserole dish at 350 degrees F for 30- 40 minutes or until slightly browned on top.

Serve with your favorite bangers, Guinness gravy, and top with parsley.

If you’re interested in the Guinness gravy recipe let me know!

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