A St. Patrick's day favorite, colcannon is an Irish potato recipe, a mixture of creamy mashed potatoes and usually kale or cabbage. Our version has a Caribbean flair with a special ingredient from the Belize — Marie Sharp's Cactus Habanero Moringa Salsa.
Spicy Irish Colcannon (Potatoes and Cabbage)
We're disrupting the food industry with our Caribbean twist on a classic Irish tradition.
3 lb Yukon Gold potatoes peeled and chunked
8 tablespoons butter, divided
1 cup heavy cream
1 large leek, white and light green parts, cut into ½ inch pieces
2 garlic cloves, finely chopped
1/2 head savoy cabbage, sliced
3 tablespoons Marie Sharp’s Cactus Habanero Moringa Salsa
Salt and pepper to taste
Place potatoes in a large saucepan with enough lightly salted water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender. Drain well making sure to remove excess water. Add 4 tablespoons butter and cream. Cover and let the butter melt.
Meanwhile melt 2 tablespoons of butter in a large skillet over medium heat. Add the onion and cook until tender. Add cabbage and cook until tender and lightly browned on the edges: approximately 7-8 minutes.
Mash potatoes and gently stir in the cabbage mixture. Season with salt and pepper to taste. Add Habanero Salsa and mix. Cut the remaining tablespoon of butter into pats. Make small well in top and add remaining butter.