Colcannon
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This classic Irish dish, similar to bubble and squeak, was originally a year-round staple. You can use turnip, kale or leeks but Savoy cabbage is the most popular choice.
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Prep time: 30 mins
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Serves: 4
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Costs: Cheap as chips
Ingredients
- 450g potatoes, peeled and cut into large chunks
- 450g Savoy cabbage, finely shredded
- 150ml hot milk
- 25g butter, melted
Method
- Cook the potatoes in a large pan of salted water for 15 to 20 minutes until tender. Drain then return to the pan and place over a low heat to dry out for 1 minute. Boil the Savoy cabbage in salted water until tender, then drain and keep warm.
- Mash the potatoes with the hot milk until smooth, then stir in the shredded cabbage. Season to taste.
- To serve, spoon into a dish, make a hollow in the centre and pour in the melted butter.
Nutritional information per portion
- Calories 180(kcal)
- Fat 8.0g
- Saturates 3.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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