The “Emerald Isle” 4-Ingredient Colcannon
This version uses a “Deep-Dish” bake to allow the edges to caramelize while the center stays light and fluffy.
| Category | Details |
| Prep Time | 10 minutes |
| Bake Time | 20 minutes |
| Total Time | 30 minutes |
| Yield | 6 servings |
🍴 The 4 Ingredients
- 24 oz Refrigerated Prepared Mashed Potatoes (or leftover homemade mash).
- 3 cups Green Cabbage (finely shredded).
- 1 bunch Green Onions (sliced—reserve the dark greens for garnish).
- ½ cup (1 stick) Unsalted Butter (melted).
(Salt and Pepper are “free” pantry staples!)
👩🍳 Instructions
1. The Cabbage Prep
- Preheat your oven to 200°C (400°F).
- In a skillet over medium heat, melt 2 tablespoons of the butter. Sauté the shredded cabbage and the whites of the green onions for about 4 minutes until soft and slightly translucent.
2. The Great Fold
- In a large bowl, combine the prepared mashed potatoes, the sautéed cabbage/onion mix, and half of the remaining melted butter.
- Season generously with salt and black pepper. Stir until the cabbage is evenly distributed throughout the potatoes.
3. The Casserole Build
- Transfer the mixture to a greased 2-quart baking dish. Use a fork to create “peaks and valleys” across the surface—this increases the surface area for browning.
4. The Butter Bath
- Pour the rest of the melted butter over the top of the potatoes. It will pool in the “valleys” you created, leading to extra-crispy, buttery pockets.
5. The Golden Bake
- Bake for 20 minutes.
- The Visual Cue: The “peaks” of the potatoes should be a dark golden brown, and the edges of the cabbage should be slightly charred. Garnish with the green onion tops before serving.
The “Bacon” Bonus: If you happen to have any of the Bacon Jam (Recipe 503) or just a few strips of bacon in the fridge, crumble them over the top in the last 5 minutes of baking. The smokiness of the bacon is the traditional partner to the sweetness of the cabbage.