We have just started harvesting our potatoes from our veggie patch down the hill. Potatoes are so versatile and one of our favourite ways to eat them is by making Colcannon. Colcannon is a traditional poor-mans dish from Ireland using kale or cabbage which would be served along with pork. In our house we tend to top it with our favourite sausages beef or fat Irish pork.
We still have plenty of kale in our garden at this time of year, so we pick a generous bunch for this recipe along with our monstrous spring onions. This dish uses all our own veggies which makes me proud of my efforts in the garden. I often think while weeding if only gardening could be easier. Yet nothing is more satisfying then digging up your own spuds, plucking a few leaves of greens and heading back to the kitchen to prepare a meal. All that is missing from our property is pigs – so I can say we have our own pork sausages too. All in good time, I have to remind myself.
Our version of Colcannon uses sour cream for an added sour flavour which complements the spring onions and kale really well. My neighbour tells me she make a similar dish and adds lemon juice to the potato mix, while I am still yet to try this I am sure it would be really tasty. Often with the left overs the next day I crack and egg into the potato mix and add small handful of flour and stir to make a sticky batter. Then I make small patties of the mixture and fry in butter on a low temperature to golden brown on both sides. We eat them with a salad and a good generous serving of tomato relish.
Whats your favourite vegetable from your garden that gives you great satisfaction when harvesting?
- 1 large bunch of kale, sliced thin
- 1 kg potatoes
- 6 large spring onions, sliced thin
- 3 tbsp butter
- 150 gm sour cream
- 1 tbsp parsley, chopped finely
- Salt and pepper
- Bring a small saucepan of water to the boil and blanch the kale for 30 seconds and drain immediately and put to the side.
- Wash and peel your potatoes and chop them into chunks and place into a large saucepan. Cover with water and a pinch of salt. Bring to the boil and then return to a steady simmer for 10minutes or until the potatoes are cooked. Drain the potatoes and return them back to the saucepan.
- Mash the potatoes using a masher, I like to keep it a bit chunky. Add the sliced spring onions and butter and combine. Allow to sit for five minutes so the spring onions partially cook in the hot potato mixture. Add the sour cream and parsley and stir through, season with salt and pepper to taste. Potatoes love salt so you may need to add more than you first think.
- Lastly stir through the blanched kale and serve immediately with your favourite pork sausages.