Patchwork Cooking

Adapting recipes from across the world

Colcannon with Caramelized Onions, Chard, and Ham Steak

Our first recipe started with the Colcannon recipe in this book :

If you don’t have this book, you can always use any other base Colcannon recipe. This is basically mashed potatoes with some other delicious items thrown in. Ours called for potatoes, cabbage, scallions, butter, light cream, salt and pepper.

Here are our lovely farm potatoes shortly before cooking:

Since we didn’t have any light cream or butter, we used skim milk and Country Crock. We also added some fresh summer savory that we got from our CSA share.

This created the base for our dinner, and was quite delicious. We are looking forward to using it again in other recipes.

The topping is where we got far more creative. We started by caramelizing some onions:

Once the fire underneath our burner went out, we added the ham. (Note: please be sure to avoid this by checking your drip plates for boil-overs from a previous meal)

While Tonka decided last minute to add some chard to the mix, Corey set the onions and ham on fire, this time on purpose, flambeing with Jameson Irish Whiskey. We then added the chard to the pan, and allowed it to wilt, about 5 minutes.


It was then flambeed again shortly before serving.

We absolutely loved this meal, and would definitely recommend it. It took us about 30 minutes from start to finish, so it was nice and quick. Everything except for the ham steak came from our CSA share, so overall it was a cheap meal for us. We even had the ham on hand already!

If you decide to make this, let us know how it went!


Dobrú chuť!

Bon Apetit!

~Corey and Tonka

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