For this buttery, crisp, pan-fried Irish colcannon, use 3 pounds of butterball or Yukon Gold potatoes and 1/2 a medium head of green cabbage, cored. You can boil and cool the potatoes the day before you plan to make the hash. You can also do the first 10 steps in the instructions up to three days ahead of time, and refrigerate. Then you'd do the final browning just before serving. It's delicious with corned beef and mustard, or any rotisserie, roasted chicken, or steak.
This two-stage pan-fried version of Irish colcannon combines buttery onions, cabbage that retains some of its crunch, and crispy caramelized potatoes.... Read More