Colcannon is wonderful. It’s cheap, it’s filling, it’s quick, and best of all everything in it keeps well so you can just have the stuff on hand.
Here’s what you need:
– 3 large mashing potatoes (most grocery stores have potatoes sorted into “mashing”, “boiling”, and “roasting”. Any potato will work, really, but mashers are best for this)
– 1/2 an onion, sliced pretty thin
– 1/4 to 1/3 of a green cabbage, sliced into ~1/2″ strips (1-2 cm)
– 1/2 cup milk, cream, or milk substitute (almond milk or cashew cream are my recommendations)
– butter or oil
– a big pot
– a pan
– a wooden spoon
– a potato masher
Here’s what you do:
Cut up your potatoes into cubes, like 6-8 chunks per potato, put them in a big pot. Add enough water to cover the potatoes, then add ~1 teaspoon of salt. Put them on medium-high heat (7-8 usually) until they boil.
This is a good time to slice your onion and cabbage, if you didn’t do it beforehand. Put a pan on medium-high and melt a tablespoon of butter or oil in it, then add your onions and cabbage, and put a whole bunch of pepper on them. Move them around with a wooden spoon until everything is floppy and a little brown, then turn the burner off and move the pan.
Check your potatoes. They’re done when you stick a fork in one and it breaks apart super easily. Once they’re done, drain the water from the pot, add the dairy/substitute (and a couple tablespoons of butter if you’re not vegan), then mash. Once mashed, add your onions and cabbage and mix with the wooden spoon.
It is food, eat it.
Here are other things you can do:
– add chopped bacon, sausage, ground beef, or leftover meat to the onion and cabbage business
– swap the cabbage for kale
– leave out the onion, and instead boil sliced leeks with the potatoes
I eat this on the reg, largely because it’s easy and tasty. I always have potatoes, onions, almond milk, and butter around, so I just have to pop down to the store to grab a cabbage to make it. Then I’ll usually make coleslaw with the rest of the cabbage.