Scottish Colcannon
Scottish colcannon is a plain pan of cooked potato and cabbage, warmed together in butter until hot. The recipe is an old one that is still cooked often in Scotland. It asks for equal parts potato and cabbage, which gives a balanced mix, and a measured ounce of butter per pound of vegetables keeps it rich without turning greasy. It is also a sensible way to use up leftover boiled vegetables.
Instructions
Weigh your cooked potato and cooked cabbage, using equal amounts of each. Work out how much butter you need, allowing about 1 ounce for every 1 pound of vegetables.
Melt the butter in a saucepan. Drippings can be used in place of the butter if you have them.
Add the potato and cabbage to the pan with salt and pepper. Mix everything together well so the butter coats the vegetables.
Heat the mixture thoroughly, stirring as needed, until it is hot all the way through. Serve it straight from the pan.
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