Sunday was St. Patrick’s Day, and around here that means corned beef and colcannon. Daughter Miriam is off onions and garlic—although she has recently been OK with just a little green onion. For this meal, I made my regular colcannon for the rest of us and a smaller one adapted for my daughter.
Tag Archives: colcannon
When I make my Sunday meals, I usually make enough for one to three leftover meals. Sometimes this means just the same meal again. Other times I use whatever is left over as the basis for a new dish.
I am making salmon for son-in-law Chris’ birthday dinner. My first thought was to make colcannon—potatoes and cabbage—to go with it. Chris, who is limiting his intake of simple carbohydrates—like starchy potatoes—suggested using yams and herbs instead. This is very much a California Fusion recipe.
This is more of a California Fusion revamp of the original, rather than a traditional colcannon. Potatoes are the staple of the traditional Irish diet and colcannon was, most likely, mostly potatoes with a little bit of vegetable added in—usually cabbage. Jan is always pushing me to add more high fiber vegetables and to cut back on the simple starches—i.e. potatoes—so mine is now about a 50/50 ratio of potato to veg. I also doubt that chicken broth or garlic were readily available in a humble traditional Irish cottage.
One of the joys of a St. Patrick’s Day meal of corned beef and colcannon is having corned beef hash the next day. In New England, they add beets to make it “Red Flannel Hash.” Personally, I think this is gilding the lily and not something a Californian, like myself, would be inclined to do.
I do not pretend that this is an authentic Irish recipe. It is more of a California Fusion revamp of the original. I doubt that chicken broth or garlic were readily available in a traditional humble Irish cottage. That being said, there is no reason not to make it as traditional as possible.