Recipe Details
Title Colcannon
Author Hugh Fearnley-Whittingstall
Portions 4
Created 16th February 2015 09:57 am
Weight (Per Portion)

One portion of this dish weighs approximately 287.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Cabbage, Savoy250 Gram
Cream, fresh, whipping2 Tablespoon
Salt, table1 Pinch
Pepper, black1 Pinch
Onions, raw1 Large
Oil, olive2 Tablespoon
Potato, King Edward, raw500 Gram
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 230
Protein 10.04%
Other Carbohydrate 14.65%
Sugar 7.42%
Fat Saturated 14.31%
Fat Unsaturated 13.99%
Fiber 20.06%
Sodium 1.22%
Salt 1.15%
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Recipe Method
1. Sieve or mash the cooked potatoes and mix with the cabbage and cream. Season well with salt and pepper. 2. Fry the thinly sliced onion in the fat over a moderate heat until it is soft and beginning to brown. 3. Using a spatula, press half the potato and cabbage mixture (shredded and lightly steamed) in an even layer on to the onion and fry for 4-5 minutes until it is well browned and crispy underneath. 4. Cut the mixture into 4 quarters with the spatula or palette knife and turn them over carefully so that the crispy bit is uppermost. 5. Press the remaining potato and cabbage mixture on to the first layer and after a few more minutes, cut and turn again. 6. When the bottom is again browned, you will have a crispy top too, a crispy bottom, and a crispy layer in the middle.
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