INGREDIENTS
2-3 good size potatoes, scrubbed, and diced
1 white or yellow onion, thin quartered and thin sliced
half a head of green cabbage shredded
butter or olive oil (or combination of the two)
1 heaping tablespoon of Mexican oregano
Salt
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DIRECTIONS
Variations on the Irish dish colcannon, are an easy side dish, and satisfying on a cold day.
The onions can cook while you bring the water to boil and cook the potatoes and cabbage. Total time is about 30 minutes.
Put potatoes in salted water on burner and bring to a boil.
Meanwhile put small amount of butter or olive oil or combination in a non-stick pan, and start onions. You will be cooking them to a carmel color. Begin on high stirring for 2 minutes, reduce heat to low-medium and cover, stirring occasionally.
When the potatoes come to a boil, add cabbage, reduce heat and cook until potatoes are fork tender.
If the onions are not quite carmel enough when the potatoes are done, drain potatoes and cabbage and return to same pot, cover and place on warm setting on the stove until onions are done.
When ready, add onions and Mexican oregano to potatoes and cabbage, mash well, adding enough butter and/or oil to make desired texture. Serve immediately. Serves 2-4. They store and re-heat nicely.
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