Colcannon (cabbage and potato)

A traditional Irish recipe, colcannon is a simple combination of mashed potatoes and cabbage.

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Step 1

In a medium pot of boiling water, cook the potatoes for 25 minutes, or until tender. When cool enough to handle, peel the potatoes and transfer to a medium bowl (optional, leaving the peels on adds extra fibre). With a potato masher, beat in the milk and 1.25ml of salt. Set aside.

Step 2

IF using bacon: Meanwhile, in a large frying pan, cook the bacon in 60ml of water over moderate heat for 7 minutes or until the bacon is crisp and has rendered its fat. With a slotted spoon, transfer the bacon to a plate.

Step 3

Add the onions and garlic to the pan and cook, stirring frequently, for 10 minutes or until the onion is golden brown and very tender (If not using baking use 10ml olive oil). Add the cabbage, pepper, the remaining salt (and bacon) and cook, stirring frequently, for 15 minutes or until the cabbage is tender but not mushy.

Step 4

Stir in the mashed potatoes and cook, stirring frequently, for 5 minutes or until the potatoes are piping hot.

Step 5

Transfer to a plate or serving dish, and garnish with parsley.