Colcannon is a traditional Irish recipe made with mashed potatoes and kale or cabbage. I found out about it a year ago when I came across a Denver band named Colcannon, wondered about the name, and looked it up. So totally random!
I am always more of a fan of using a recipe from one of my books before turning to the internet, and of course I ended up finding a recipe for Colcannon in the world’s most versatile vegetarian cookbook to go off. Their recipe includes cooking some eggs on top, which seems to be a variation from the traditional dish.
I’ll be honest, I kind of slacked on this one. In fact it took me 2 weeks to get to it. We were both getting home late from work and had a lot of craziness going on, and I kept pushing it off so I could make “easier” recipes. But I did finally get to it, and it was really easy and delicious (and healthy! Holy cow one serving gives you 127% of your daily recommended Vitamin A!). I guess it was a good thing I waited so long to make this dish, because it calls for scallions, which we got in our CSA for Week 4!
- 5 medium-large russet potatoes cut into pieces
- 8 0z kale, shredded
- 4 scallions, chopped
- 1 tbsp butter, melted
- 4 large eggs
- 3 0z mature cheese (I used Gruyere)
- Boil the potatoes until they are tender (easily can stick a fork through them)
- Drain potatoes and mash well
- Boil the kale for a few minutes, then drain
- Preheat the oven to 375F
- Mix the kale with mashed potatoes, scallions, and butter
- Season with salt & pepper to taste
- Spoon mixture into shallow baking dish
- Make four hollows in the mixture and crack an egg into each hollow
- Bake for around 12 minutes, or until eggs are set
- Serve sprinkled with the cheese