Colcannon is a traditional Irish dish which is ideal for a cold blustery wintry day. Shape leftover colcannon into potato cakes, then dust in flour and fry in a little butter and oil until golden and crisp. Serve with crispy bacon and eggy bread.
Ingredients
- 700g floury potatoes, such as King Edward or Maris Piper, peeled
- 50g butter
- 1 small onion, finely chopped
- 2 sprigs fresh thyme, leaves picked
- 1/2 small savoy cabbage, shredded
- 50ml milk
- 4 x 225g pork loin chops, fat snipped
- 1 tbsp wholegrain mustard
Method
- 1. Cut the potatoes into even chunks, put into a large pan of cold water. Bring to the boil, then simmer for 15-20 minutes, until tender. Drain and return to the pan. Put over the heat for 1 minute, shaking the pan occasionally to drive off the excess moisture. Set aside. Preheat the grill.
- 2. Meanwhile, melt half the butter in another pan over a medium heat. Add the onion and thyme and cook, stirring, for 6-8 minutes until softened. Add the cabbage and a splash of water, cover and cook for 8-10 minutes, until soft. Drain, add to the potatoes with the remaining butter and milk, season, and mash together. Cover and set aside.
- 3. Meanwhile, brush the chops with mustard and season. Place under a grill for 4-5 minutes each side, until golden and just cooked through.
- 4. Divide the colcannon between 4 serving plates and serve each with a chop.
- To make the perfect plain mash…
- Cook the potatoes as above, then pass through a potato ricer for a really smooth mash, or use a potato masher. Melt 50g butter with 50ml milk and add to the mashed potatoes with plenty of seasoning and beat well.
Nutritional info
Per serving: 663kcals, 25.8g fat (11.7g saturated), 75.8g protein, 33.8g carbs, 3.6g sugar, 1.2g salt