Serves 6 to 8. Adapted recipe is by Tommy Simmons, who says the dish is a favorite of hers which she always serves on St. Patrick’s Day. The combination of potatoes and cabbage, also called Bubble and Squeak in England, can be served alone or as a side to roasted beef or pork. Simmons said she adapted “a classic Irish Colcannon recipe to fit our palate and supply of kitchen cabinet staples because this is the kind of dish you want to make when it’s too rainy and cold to make a run to the grocery.” The dish can be reheated in a microwave, but don’t freeze any leftovers because freezing changes the texture of the potatoes and cabbage.
10 to 12 small red potatoes (a small bag’s amount is just about right)
5 tbls. butter or margarine, divided
½ tsp. salt (or to taste)
¼ tsp. black pepper (or to taste)
¼ tsp. red pepper (or to taste)
¾ cup chopped Vidalia or other variety sweet onion such as Vidalia, OSO, Texas 1015 (regular yellow or white onion can be substituted)
4 cups shredded cabbage
2 tsps. chopped fresh parsley or 1 tsp. chopped dried parsley
1. Wash red potatoes and then cook in a large pot of boiling water until the potato skins start to crack and the potatoes are fork tender. Drain and return the potatoes to the pot.
2. Put 2 tablespoons of the butter cut into pieces in the pot with cooked potatoes. Put the lid on the pot and hold it tightly closed as you vigorously shake the pot to break up the potatoes.
3. Season the tumbled potatoes with salt, black pepper and red pepper and fluff the potatoes with a fork to distribute the seasoning. Set potatoes aside with the top on the pot.
4. Melt 2 tablespoons of the butter in a skillet. Stir in the chopped onions and sauté over medium heat until the onions are golden in color and caramelized.
5. Add the shredded cabbage to the onions and stir fry until the cabbage is cooked, but still slightly crisp.
6. Pour the onions and cabbage into the pot of potatoes and stir to thoroughly combine. Check seasonings for taste. Add additional salt or peppers, as needed.
7. Turn out potato mixture into a greased casserole dish. Sprinkle parsley over top and dot with pieces of the remaining 1 tablespoon butter. Bake at 350 degrees for 20 minutes or until heated through.
Note: If you have a little leftover brick, cheddar or Monterey Jack cheese in the refrigerator, cut it into pieces and dot the top of the potatoes before baking. The melted cheese provides extra richness.