Spring onions, scallions or chives may also be used. Several recipes for Colcannon use kale instead of cabbage. These dishes were often made for breakfast since they contained bacon and/or ham. They are perfect when you have leftovers. These recipes became popular as cheap, year-round food. Both recipes call for cooked boiled mashed potatoes, cooked chopped cabbage, onions, and herbs. I was recently surprised to find a recipe for Colcannon, which is a classic Irish recipe that is very similar in ingredients and method of cooking. Rundell’s, “A New System of Domestic Cookery” in 1806. Bubble and Squeak is a classic English dish. Spoon the mash into individual dishes and add the stew alongside.We started making Bubble and Squeak at our house after watching an episode of “The Frugal Gourmet” back in the 1980’s. Remove the lid and continue cooking until the potatoes are slightly browned. Stir in the potatoes, breaking them up into chunks with a fork, cover, and continue cooking until the potatoes are heated through. Cover and cook until the cabbage is soft, about 3 to 5 minutes. In a large skillet set over medium heat, melt the butter, add the leeks and cabbage and toss to coat. Add enough stock to cover most of the meat, lower the heat to a slow simmer, partially cover the pot and cook the stew until the meat is very tender, about 1 hour. Season again with a little salt and pepper and cook until lightly browned about 5 minutes. Return the meat to the pot, add the stout and scrape up any browned bits on the bottom. Working in batches, brown the meat well on all sides, about 10 to 15 minutes. Set the meat aside and add the onions and carrots to the pot. Heat the oil in a heavy-bottom pot over medium-high heat.
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