8 oz coleslaw cabbage-carrot mix
6 scallions, chopped
2 large russet baking potatoes, peeled and cubed
1/2 cup milk
1/8 teaspoon ground nutmeg
1 tablespoon butter
salt and pepper, to taste
Boil potatoes for about 15 minutes, or until tender.
Meanwhile, sweat the cabbage in a frying pan with salted water for about 7 minutes. Drain the water off. Add the scallions and continue to cook the vegetables until they are limp.
When the potatoes are ready, drain them. Mash the potatoes, then add the milk, butter and nutmeg. Stir the ingredients until well combined.
Add the cabbage-scallion mixture to the potatoes. Season to taste with salt and pepper.
Serve the colcannon hot. Pork in some fashion (bacon, ham, sausage…) is suggested as an accompaniment. However, I served it with corned beef this time around.