fitlife 
It’s time for some ‘Wearin’ of the Green’ but on our plates! No matter if you’re Irish or not, this twist on classic Colcannon will make you dance a jig! I made this for our dinner last night and served it alongside my favorite trout preparation. Really good stuff!
Colcannon is traditionally made with mashed potatoes
mixed with kale or cabbage. This variation is made with crispy sautéed
potatoes to which I added Brussels sprouts (another member of the cabbage family),
along with leek, green onions, and a little crispy pancetta. Feel free to substitute kale or regular cabbage in this recipe.
The finished dish is topped with a
sprinkling of Irish aged cheddar cheese. It was really delicious, and
something I will make again – even after St. Patrick’s Day!
The potatoes take about 15 minutes to get nicely browned and the whole dish can come together in about 45 minutes, including slicing the vegetables…unless you are a really slow slicer and dicer. In which case enlist the help of your sweetest Leprechaun to help you. It covers both the starch and vegetable components of your meal in one dish! Topped with a soft poached or fried egg it can make a complete meal.
In the United States, I don’t think there is any ethic holiday more
universally celebrated than St. Patrick’s Day! In Chicago, just to our south, there is a
huge St. Patrick’s Day parade and they dye the Chicago river green with environmentally safe dye. New
York City hosts one of the oldest parades and festivals. Here in
Milwaukee there is a St. Patrick’s Day parade downtown that attracts
more than 100,000 viewers. Irish dancing is very popular here also. Of course, the oldest celebration in the city with
likely the largest Irish population in the U.S. is Boston. Does your city or town host an Irish celebration for St. Patrick’s Day?
May the Luck of the Irish be with you! You will be lucky, indeed, if you try this Colcannon Hash with Brussels Sprouts 🙂
Kathleen, from Cuisine Kathleen, (yes, she’s Irish) has been blogging and ‘cyber’ friend of mine since 2008 or earlier. Every year, she hosts a blog crawl in honor of St. Patrick’s Day and I’ll be joining her once again this year! If you have something to share for St. Patrick’s Day, all are welcome there to join the fun.
Serves 2
1 tablespoon vegetable oil
2 ounces pancetta or bacon, diced
2 large russet potatoes, peeled, diced, rinsed, and well-drained
1 leek, white and very light green part only, sliced in half lengthwise, washed and sliced thin
4 green (spring) onions, white and some of the green part, washed and sliced thin
8 medium Brussels sprouts, outer leaves removed and sliced thin
1 tsp salt, plus more to taste
freshly ground black pepper to taste
2-3 tablespoons freshly grated sharp Irish cheddar (such as KerryGold)
2 tablespoons unsalted butter
2 tablespoons freshly chopped Italian parsley
Note: Feel free to substitute kale, broccoli, cabbage or arugula in this recipe.
Heat
a large, heavy frying pan (I used cast iron) over medium to medium high
heat. Add the diced pancetta or bacon and fry until crispy and
well-browned. Remove with slotted spoon and set aside. Remove all but
about 1-2 tablespoons of drippings in the pan. Remove from heat.
Dice
the potatoes and put into a bowl with cold water. Change water once or
twice until water is clear and much of the cloudy starch is removed.
Drain thoroughly and dry with paper toweling.
Slice the leek, green onions and place in a small bowl next to the stove. Do the same for the Brussels sprouts.
Reheat
the drippings in the frying pan to medium high and add the potatoes.
Cook in one layer until crisp and browned on the bottom. Stir
occasionally until browned all over, reducing heat if they are start to
burn. This will take about 15 minutes.
Add green onions and leek and keep stirring until they are softened.
Add the cooked pancetta or bacon and continue stirring.
Add the sliced Brussels sprouts. Cook and stir until they are just tender and still bright green.
Add the shredded cheddar cheese and season with salt and pepper to taste.
Sprinkle with chopped parsley and serve.
Inspired by Food Wishes
