3.85
Golden Colcannon PieColcannon, a classic Irish combination of mashed potatoes with cabbage or kale, is standard winter fare. If that sounds, well, boring, trust us, this version is anything but that. We freshen it up by cooking the potatoes and cabbage separately, then we make it easy to serve for a party by adding an egg and baking it in a pie pan, so that you can cut it into wedges.
  • 1/2 head small green cabbage (from a 1 1/2- to 2–pound whole cabbage), halved again and cored
  • 2 pounds large boiling potatoes, preferably Yukon Gold
  • 1/2 cup chopped scallions
  • 5 tablespoons unsalted butter, divided
  • 1 large egg, lightly beaten
  • Special equipment: a 9–inch pie plate, potato masher
servings:8
  1. Steam cabbage in a steamer set over boiling water, covered, until just tender, 15 to 25 minutes. Remove lid, and when cool enough to handle, finely chop leaves.
  2. Preheat oven to 375°F with rack in middle.
  3. While cabbage is steaming, peel and quarter potatoes. Generously cover potatoes with cold water in a 3– to 4–quart saucepan and add 1 teaspoon salt. Bring to a boil, then reduce heat, and briskly simmer, partially covered, until tender, 25 to 30 minutes.
  4. Drain potatoes well and mash in a large bowl with 3 tablespoons butter. Stir in cabbage, scallions, and salt and pepper to taste. Cool to warm and stir in egg.
  5. Melt remaining 2 tablespoons butter. Brush pie plate with some of butter. Spread potato mixture evenly in plate and brush with remaining butter.
  6. Bake until golden, about 35 minutes. Let stand 10 minutes before serving.
75 min75 min

Golden Colcannon Pie

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Colcannon, a classic Irish combination of mashed potatoes with cabbage or kale, is standard winter fare. If that sounds, well, boring, trust us, this version is anything but that. We freshen it up by cooking the potatoes and cabbage separately, then we make it easy to serve for a party by adding an egg and baking it in a pie pan, so that you can cut it into wedges.
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Ingredients

  • 1/2 head small green cabbage (from a 1 1/2- to 2–pound whole cabbage), halved again and cored
  • 2 pounds large boiling potatoes, preferably Yukon Gold
  • 1/2 cup chopped scallions
  • 5 tablespoons unsalted butter, divided
  • 1 large egg, lightly beaten
  • Special equipment: a 9–inch pie plate, potato masher

Directions

  1. 1Steam cabbage in a steamer set over boiling water, covered, until just tender, 15 to 25 minutes. Remove lid, and when cool enough to handle, finely chop leaves.
  2. 2Preheat oven to 375°F with rack in middle.
  3. 3While cabbage is steaming, peel and quarter potatoes. Generously cover potatoes with cold water in a 3– to 4–quart saucepan and add 1 teaspoon salt. Bring to a boil, then reduce heat, and briskly simmer, partially covered, until tender, 25 to 30 minutes.
  4. 4Drain potatoes well and mash in a large bowl with 3 tablespoons butter. Stir in cabbage, scallions, and salt and pepper to taste. Cool to warm and stir in egg.
  5. 5Melt remaining 2 tablespoons butter. Brush pie plate with some of butter. Spread potato mixture evenly in plate and brush with remaining butter.
  6. 6Bake until golden, about 35 minutes. Let stand 10 minutes before serving.

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4 USER REVIEWS
  • Unbaked Colcannon

    star55

    I've never had it baked before.And as Wesley said,you have to have ham or lamb.I've always used ham(cut into small pieces),cream,butter and S&P.My children like it in a bowl,not baked so no need to use eggs.This is more on the creamier side and is a very good comfort food.The 5 stars is for the unbaked version.
  • Why wait for cabbage to cool?

    star22

    It makes no sense. It's steamed cabbage. Why wouldn't you just shred it before you steamed it instead of waiting for it to cool?
  • Colcannon

    star55

    Wesley, Liked u're add in, Going to try recipe with some of Wesleys '. variations. Thanks
  • Not quite Colcannon

    star22

    Authentic Colcannon usually contains either ham or lamb. Sometimes bacon is substituted. This recipe is okay. I found I needed to add some creme, salt, pepper, garlic, a sprig or two rosemary and a ham-hock too of course. You laid the building blocks to a dish, I took that dish and turned it into a masterpiece. P.S.- A little non traditional add ins that I toss in every now and again: mushrooms, peas and a dash or two or three of worcestershire sauce.
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