A hearty traditional Irish dish made from potatoes, cabbage and spring onions. Often served with boiled ham it also makes a great Bubble & Squeak with the leftovers.
Serves 4 people
Method
- Peel the potatoes and cut into large chunks.
- Place in pan and cover with boiling water and simmer until absolutely tender (25mins)
- Meanwhile finely shred the cabbage and steam for 5 minutes until soft and tender.
- In a frying pan melt 25g butter and saute the chopped spring onions.
- Add the steamed cabbage and set aside.
- Drain the potatoes and allow the moisture to evaporate for 2 minutes.
- In a large bowl mash the potatoes until smooth adding the hot milk and remaining butter.
- Mix in the cabbage and spring onions and season with black pepper and salt to taste. Serve hot.
Ingredients
- 700 grams floury potatoes
- 225 grams Savoy cabbage
- 70 grams butter
- 75 mL hot milk
- 12 spring onions (scallions)
Other options: Try using kale instead of cabbage as it is packed full of nutrients
