Colcannon

St. Patrick's Day is not a holiday we at the Little Pink House typically celebrate.  It's not that we don't like Ireland or the Irish.  I quite like their crystal and Engineer likes their beer, but what we both really enjoy are Irish potato dishes.  Mmmmm.....

In England, we didn't much speak of the Irish (Brits are still a little touchy about the subject.)  But even the staunchest of St. George's Cross wavers have to admit that they have been influenced by the Irish, if for nothing else but the traditional cabbage and potato dish Colcannon.  Of course, the English had to take that lovely melodic name and transform it into something silly - Bubble-and-Squeak - but essentially, it's the same thing.

This is a wonderful dish made with leftovers.  Good ol' Irish, that lot never misses a trick.  You mash up leftover cabbage, onions, and potatoes, heat it up, and put a big pat of butter on top.  Hearty, easy, and yummy.  No luck, Irish or otherwise, is needed to make this recipe a success.

In honor of St. Patty's Day, here is my recipe for Colcannon and a little Gaelic blessing before you eat it:

May the road rise up to meet you.
May the wind be always at your back.
May the sun shine warm upon your face;
the rains fall soft upon your fields and until we meet again,
May God hold you in the palm of His hand.

Colcannon

Leftover Cabbage
Leftover Mashed Potatoes
Leftover Roasted Onions (or use scallions)
Leftover Ham, Bacon, or Sausage (optional)
1c. Milk
Salt & Pepper to Taste
Butter

Warm about a cup of milk on the stove.
Chop up cabbage, meat, and onions.
Heat up the meat in a pan with a little bacon grease.
Once it's hot, mix with the mashed potatoes, veggies, and warm milk.
Put the mixture back in the pan and heat through.
Season with salt & pepper.
Serve with an indention on the top and place a pat of butter in the indention.

This is part of FPT.