1. Prepare and mash potatoes with half and half and some butter. In a large sautee pan, add 2 tbs. butter and a little oil. Add Ham first, browning slightly, then add leeks and onions and sweat them until they are translucent. Cut cabbage into large bite size pieces (I like approximately 1"x2" strips) and add to sautee pan along with a couple of tablespoons of water. Cover and cook until cabbage is tender, stirring occasionally. Fold contents of sautee pan into mashed potatoes and stir to incorporate. I like to take this in a crock pot on warm setting. Before transporting, add a few tablespoons half and half and butter to surface of Colcannon, to be stirred in just before served. This helps combat 'crock pot dry out'. Colcannon is traditionally served in bowls, topped with fresh parsley and a tablespoon of butter sunken into the center. ---------------------------------------------------------------------------
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