Colcannon potatoes

Colcannon potatoes

Colcannon potatoes


– part boiled potatoes
– fresh spring greens
– scallion (large spring onion)
– butter


Sliced boiled potatoes (these are more than par boiled but not fully cooked that they are soft), sliced fresh spring greens (must be green not white), sliced scallion, are added to a hot pan and cooked in butter.

Serve as the vegetable dish. Ideal to go with Bantry Bay Beef.

Thanks to Peter O’Connor of O’Connor’s Secret Garden Bistro for the dish which he demonstrated at the Alton Food Festival.

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One Response to “Colcannon potatoes”

  1. danceswithcrayons Says:

    Mmmmmmmmm! Thankyou for sharing!

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