This easy & traditional Irish-style Colcannon mash potato recipe is an essential St Patrick’s Day staple or a comforting side dish anytime of year.
600 g potatoes, peeled and quartered
400 g cabbage, washed, trimmed and finely shredded
2 tsp sunflower oil
6 spring onions, washed and finely sliced
150 g PEPPADEW® Sweet Piquanté Peppers Hot Slices or Mild Chopped
25 g butter, cubed
Sea salt & freshly ground black pepper
4 large eggs
Oil for frying
Chopped chives to garnish
- Put the potatoes in a saucepan and cover with cold water. Bring to the boil, then reduce the heat to a simmer and cook for 18-20 mins or until tender.
- Meanwhile, fill a second pan with water, bring to the boil and cook the cabbage for about 3 mins until just tender. Drain in a colander, run under cold water to refresh, then drain again.
- Ten mins before the potatoes are ready, heat the oil in a large non-stick frying and sauté the spring onions and cabbage.
- Half-fill the pan used to cook the cabbage with water, bring to the boil, then reduce to a very gentle simmer. Meanwhile, drain the potatoes in a colander, then return them to their pan. Add the butter and seasoning, and crush roughly with a potato masher. Stir the cabbage, onions, and PEPPADEW®
- Sweet Piquanté Peppers Hot Slices or Mild Chopped lightly into the potatoes. Keep warm over a very low heat.
- Heat the oil for the eggs in the frying pan until very hot, crack the eggs into the hot oil and cook quickly until crispy on the edges. Spoon the colcannon onto 4 warmed plates. Remove the eggs from the frying pan with a slotted spoon and place on top. Season with black pepper and serve garnished with chopped chives.