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Deconstructed Colcannon


3-lb Red Skinned Potatoes

2 10-oz Frozen Brussels Sprouts, thawed

Olive oil

1 Shallotte sliced

1 red onion sliced

5 garlic cloves sliced

1/2 cup Apple cider vinegar

1 tablespoon fresh chopped thyme




Place the potatoes in a pot filled with water. Add salt.

Boil for 12 minutes.

While the potatoes are boiling, sauté the shallot and garlic in a few tablespoons of olive oil for about 5 minutes.

Season with salt and pepper.

Add the thyme to the shallot and garlic for another 3 minutes.

Heat the Brussels sprouts in the microwave for 1 minute.

Add the sliced red onion to the boiling potatoes and continue boiling for another 3 minutes.

Next add the apple cider vinegar to the shallot mixture. Stir to mix well.

With a spider or sieve, transfer the potatoes and red onions to the shallot mixture.

Then add the Brussels sprouts.

Add salt and pepper to taste.

Toss everything together for 1 minute.

Turn off heat and serve or even better, set aside and let it cool down to room temp. Then serve.

Cook's Notes: This dish is best when served at room temperature. You can make a day ahead and refrigerate. Take out of the fridge about 1-2 hours before you want to serve. You can cut this recipe in half for a smaller batch.


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