Irish Colcannon Bake
This wonderful recipe comes to us from longtime AllSpice friend Mary A. She's a wonderful cook and never misses an opportunity to celebrate St. Patrick's Day!
Irish Colcannon Bake
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Category
Casseroles
Cuisine
Irish
Ingredients
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5-6 Medium Potatoes (Peeled and Cut into Large Chunks)
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1 1/2 C. Kale (Chopped; Pack the Measuring Cup Full)
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4-5 Green Onions (Chopped)
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1 Tbsp. Leek Flakes
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1/4 C. Salted Butter (Cubed)
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1/4 C. Whipping Cream
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1/4 tsp. Sea Salt, Coarse
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1/4 tsp. Black Pepper, Coarse Ground
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1 Tbsp. Extra Virgin Olive Oil
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6 Polish or English Sausages (Cut into 2" Pieces)
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1 Large Onion (Sliced)
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2 Tbsp. All-Purpose Flour
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2 C. + 1 Tbsp. Beef Stock
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1 C. Sliced Mushrooms
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1 C. Sweet Peas (Fresh or Frozen)
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1 tsp. Col. Pabst Worcestershire Sauce
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1 Bay Leaf
Directions
Preheat oven to 400° F.
On the stove, boil the peeled and cut potatoes for about 15 minutes (until tender). While the potatoes are cooking, put the kale, green onions, and leek flakes in a small pan with 1/4 cup water, put a lid on the pan and heat on high for 3 minutes (until just softened). Remove from heat and drain any liquid from the kale and onions.
Once the potatoes are tender, drain and mash them. Stir in the butter, whipping cream, salt, pepper, and kale/onion mixture. Set aside.
Heat olive oil in a large pan and add sausages. Brown all sides on medium-high heat, then reduce to medium heat. Remove sausages and add sliced onions. Cook the onions, constantly stirring, for 10 minutes (until caramelized). Stir in the flour, add the bay leaf, and add beef stock a little at a time until the mixture is the consistency of a thick gravy. Add sausages back to pan, along with mushrooms, peas, Worcestershire, bay leaf, and a pinch of salt and pepper. Stir together until warm, then transfer to a baking dish and remove the bay leaf.
Top with the potato/kale mixture and use a fork to create a rough texture on top so parts crisp in the oven. Cook 20-25 minutes until the edges bubble and the top starts to brown.
Recipe Note
Our Leek Agrumato Olive Oil is great in this recipe. Simply substitute it for the Extra Virgin Olive Oil the recipe calls for.