She Strengthens

Elevate Your Meal with Crispy Irish Colcannon

Looking for a side dish that’s both flavorful and visually stunning? Look no further than this two-stage pan-fried Irish colcannon recipe. By combining buttery onions, crunchy cabbage, and crispy caramelized potatoes, you’ll create a dish that’s sure to impress.

The Secret to Crispy Potatoes

The key to achieving that perfect crispiness lies in smashing the potatoes in the pan as they cook. This technique exposes the interior of the potatoes, allowing the surface to get crispy and golden. And don’t be surprised by how much butter the potatoes absorb – it’s all part of the magic!

Serving Suggestions

This colcannon recipe pairs perfectly with a variety of main courses, including corned beef, boiled ham, roasted chicken, or even steak. Or, take it to the next level by making it the centerpiece of a meatless meal. Simply spread the finished hash in a baking pan, create divots, and crack in some eggs. Bake in a hot oven until the eggs are set, and you’ve got a satisfying, filling meal.

Game Plan and Timing

To make this recipe more manageable, you can boil and cool the potatoes a day in advance. Alternatively, prepare the dish up to step 10 and refrigerate for up to 3 days. Just be sure to do the final browning right before serving.

Yield and Difficulty

This recipe yields 8 servings and is considered hard in terms of difficulty. The total cooking time is approximately 1 hour and 35 minutes, with 45 minutes of active cooking time.

Ingredients

• 3 pounds butterball or Yukon Gold potatoes
• 1 1/2 tablespoons plus 1 teaspoon kosher salt, plus more to taste
• 1/2 medium head of green cabbage, cored
• 8 ounces unsalted butter (2 sticks)
• 1 large yellow onion, medium dice
• 5 tablespoons grapeseed or canola oil
• 1/2 small bunch of flat-leaf parsley, coarsely chopped

Step-by-Step Instructions

Boiling the Potatoes

1. Set aside two rimmed baking sheets.
2. Place the whole, unpeeled potatoes and 1 1/2 tablespoons of kosher salt in a large soup pot.
3. Add enough cold water to cover the potatoes by 4 inches and set over medium-high heat.
4. Bring to a boil, then reduce the heat to maintain a gentle simmer, uncovered.
5. Cook until the potatoes are tender, about 20 minutes.
6. Drain the potatoes and spread them out in single layers on the prepared baking sheets.
7. Let them cool at room temperature.

Preparing the Cabbage and Onions

1. Cut the cabbage into 3/4-inch thick slices.
2. Melt half the butter in a large sauté pan over medium heat.
3. Add the onions and remaining 1 teaspoon of kosher salt.
4. Sweat the onions until soft and nearly translucent, about 12 minutes.
5. Add the sliced cabbage to the onion and stir to combine.
6. Cook until the cabbage is just starting to wilt, about 8 minutes.

Pan-Frying the Potatoes

1. Heat a large cast-iron skillet over medium-low heat and add 3 tablespoons of oil.
2. Add the halved potatoes, making sure they’re in a single layer.
3. Let the potatoes cook, undisturbed, until a nice caramelized crust forms, about 15 minutes.

Assembling the Colcannon

1. Add the browned potatoes to the onion and cabbage mixture.
2. Roughly smash the potatoes using a meat tenderizer or masher.
3. Cut the remaining butter into slices and add them to the pan, folding them in with a spatula.
4. Stir in the chopped parsley and season with salt to taste.

Finishing Touches

1. Heat a cast-iron skillet over medium-low heat with the remaining 2 tablespoons of oil.
2. Add the potato mixture and flatten it into a pancake shape, about 3/4 inch thick.
3. Cook slowly until the potatoes are crispy and golden on the bottom, about 15 minutes.
4. Flip and crisp the other side, about 10 minutes.
5. Serve immediately and enjoy!