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In Ireland we are famous for eating potatoes. We eat them as much as Japanese people eat rice! Most Irish people can prepare potatoes in many different ways. Today I’d like to introduce some to you.

Colcannon: this is a traditional Irish recipe. It can be eaten hot or cold, as a main course or as a side dish.

🍳Ingredients:
Potatoes (4 large or 6 small)

1 cup of milk

1/2 cup of spring onions

3 cups of kale/green cabbage (or any other leafy vegetable)

2 cloves of garlic (optional)

🍳Method：
Peel and chop the potatoes into cubes, place in a pot, bring to the boil and allow to simmer until cooked through. When finished drain thoroughly.

While the potatoes are cooking in a saucepan add the garlic and the spring onions to the milk and bring to the boil reduce the heat and allow the milk to simmer gently. Be careful not to burn the milk at this point.

Add the cabbage to the milk and simmer for about five minutes or until the cabbage has cooked.

When everything has finished cooking, transfer the cabbage and spring onions into the potatoes using tongs of a slotted spoon.

Begin mashing the potatoes while slowly adding the milk a little at a time. The finished consistency should be similar to potato salad. 

Add salt and pepper to taste.

If you add too much milk then you can fix it by cooking a few more potatoes and adding them in!

The amounts given for the Colcannon can be adjusted to taste (more/less cabbage etc. you have a free choice to make it as you like it!)

Colcannon is traditionally served with a piece of boiled bacon and extra cooked cabbage, but feel free to experiment!

Special bonus recipe! Colcannon cakes.

In the rare situation that you’ve managed to not eat all the colcannon in one go. Leftovers can be refrigerated, when they’ve chilled they can then be shaped into croquettes, dipped in flour and pan-fried until golden and crispy. Yum!