{"id":4129,"date":"2023-03-15T12:02:33","date_gmt":"2023-03-15T12:02:33","guid":{"rendered":"https:\/\/www.roguechef.com\/?p=4129"},"modified":"2023-03-15T12:02:35","modified_gmt":"2023-03-15T12:02:35","slug":"colcannon","status":"publish","type":"post","link":"https:\/\/www.roguechef.com\/?p=4129","title":{"rendered":"Colcannon"},"content":{"rendered":"\n
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As the “Wearing of the Green” approaches, with the required Corned Beef and Cabbage, I’ll do as I usually do, ignore the “tradition” and go for the traditional. <\/p>\n\n\n\n

Tradition calls for Corned Beef Brisket, Cabbage, Potatoes, Carrots, and the like to be dumped into a pot and boiled to oblivion. The results can be good, bad, or indifferent, not my pint of green beer.<\/p>\n\n\n\n

Traditional calls for a slow-cooked Corn Beef Brisket, sliced and sided with a heavenly mixture of mashed potatoes, sauteed onions, and green cabbage.<\/p>\n\n\n\n

For that extra flavor kick, I shall fry off some bacon, and crumple that as a mix in, but what I really want is several tablespoons of the drippings to sautee my onions and cabbage, along with other add-ins, a tsp of minced garlic comes to mind.<\/p>\n\n\n\n

I use a technique in this recipe called steam drying; in this one, pour the hot water and potatoes through a colander, place the pot back on the stove (heat off), and then place the colander over the hot pot. This allows the potatoes to drain well and dry, and dry potatoes mash very well, with less of the starch ruptures that make mashed potatoes gluey, the fat and dairy will blend better as well. (Stolen from a certain celebrity chef, who will remain namless and naked.)<\/p>\n\n\n\n

The leftovers, (leftovers?), can be pan fried the next morning as potato pancakes, or mixed with minced corned beef as a hash.<\/p>\n\n\n\n

From Wikpiedia:<\/p>\n\n\n\n

Colcannon is most commonly made with only four ingredients: potatoes, butter, milk and cabbage (or kale). Irish historian Patrick Weston Joyce defined it as “potatoes mashed with butter and milk, with chopped up cabbage and pot herbs”. It can contain other ingredients such as scallions (spring onions), leeks, laverbread, onions and chives. Some recipes substitute cabbage for kale. There are many regional variations of this staple dish. It was a cheap, year-round food. It is often eaten with boiled ham, salt pork or Irish bacon. As a side dish it goes well with corned beef and cabbage.<\/em><\/p>\n\n\n

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Colcannon<\/h2>\n
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A delectable combination of mashed potatoes, pan-fried cabbage and lightly seasoned with salt and black pepper. The perfect side for a corned beef roast., with that RogueChef Twist.<\/span><\/div>\n
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Prep Time <\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time <\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span><\/div><\/div>
Course: <\/span>PubGrub, Side Dish<\/span><\/div><\/div>
Cuisine: <\/span>American, British, Irish<\/span><\/div><\/div>
Calories: <\/span>772<\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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