Crispy Colcannon
Recipe: #20489
August 07, 2015
Categories: Side Dishes, Cabbage, Potatoes, Irish, 5 Ingredients Or Less, One-Pot Meal, St Patricks Day, Gluten-Free, No Eggs, Heavy Cream, more
"I love Colcannon- what's not to love about cabbage and mash? This particular version, by Hugh Fearnley-Whittingstall, is unusual in that you'll end up with a crispy top, a crispy bottom, and a crispy middle layer! The recipe calls for "floury" potatoes, because they have less moisture content. A floury potato is a baking potato."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (226.2 g)
- Calories 152.9
- Total Fat - 4.7 g
- Saturated Fat - 2.3 g
- Cholesterol - 14.7 mg
- Sodium - 163.3 mg
- Total Carbohydrate - 23.6 g
- Dietary Fiber - 4.7 g
- Sugars - 2.9 g
- Protein - 5.6 g
- Calcium - 73.3 mg
- Iron - 1.8 mg
- Vitamin C - 48.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Mash the potatoes and mix with the cabbage and cream. Season well with salt and pepper.
Step 2
Fry the onion in the fat over a moderate heat until it is soft and beginning to brown.
Step 3
Using a spatula, press half the potato and cabbage mixture in an even layer on top of the onion and fry for 4-5 minutes until it is well browned and crispy underneath.
Step 4
Cut the mixture into 4 quarters with the spatula or palette knife and turn them over carefully so that the crispy bit is on top.
Step 5
Press the remaining potato and cabbage mixture on top of the crispy layer, and fry it for a few more minutes, then cut and turn it again.
Step 6
When the bottom is again browned, you will have a crispy top too, a crispy bottom, and a crispy layer in the middle. Serve immediately.
Tips
No special items needed.
0 Reviews
You'll Also Love
