Chef Janon shares her classic Irish Colcannon recipe

Abbie Burke
·2 min read

(COLORADO SPRINGS) — St. Patrick’s Day is almost here and Chef Janon Bourgeois is sharing how to make the classic Irish dish, Colcannon. See her recipe below.

Colcannon

Ingredients

  • 1.5 lbs Russet Potatoes

  • 2 Tbsp Salt

  • 1 Large branch of fresh Rosemary

  • 1 lb Green Cabbage, chopped

  • 1/2 lb Kale, chopped

  • 8(+) Tbsp Salted Butter

  • 250 ml (1c) Whole Milk

  • Pinch of Ground Mace of Nutmeg

  • Pinch of White Pepper

  • Salt & Black Pepper to taste

Directions

  • Preheat your oven to 425 degrees

  • Peel and quarter the potatoes and soak them in cold water directly in a large pot. Add 2 Tbsp of salt and the stick of rosemary, then bring the pot to boil over high heat. Once boiling, reduce the heat and simmer (small bubbles) for 15 minutes.

  • When the 15 minutes are up, immediately drain the potatoes in a colander and place in a single layer on a parchment-lined sheet pan. Bake for 8 minutes to dry them out.

  • While the potatoes bake, add 2 Tbsp of butter back to the large pot. Over medium-high heat, melt butter then saute the cabbage and kale until the vetties are about half their original size.

  • In a small pot, gently warm the milk, remaining butter, mace and white pepper over medium-low heat.

  • Remove the veggies from the heat and add the potatoes along with 1/3 of the warmed milk. Mash. Add more milk, salt and pepper as needed.

Catch Chef Janon in a “Battle” of local chefs on Tuesday, March 19. Chef Beto Reyes of Eleven18, a Mexican fusion restaurant in downtown Colorado Springs, has challenged her to be his first contender in a series of challenges featuring local chefs, collaboration, and community building.

Chef Beto and Chef Janon have chosen to take their own twist on ceviche and customers will get to judge who did it best. Reservations are recommended but not required. Each customer from 5 p.m. until close (10 p.m.) will receive a sample serving and both chef’s dishes will be featured as a menu item with a portion of the proceeds going to The Place, a local nonprofit that helps teens and other young people experiencing homelessness in Colorado Springs.

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