Sautéed onions and ground sausage with wilted Swiss chard and green onion all gently swirled in mashed potatoes – and then topped with creamy Irish cheddar. A perfectly enchanting one-dish meal. Skip the ground sausage and serve it as a Sunday side dish with corned beef and cabbage or a traditional pot roast. I promise, there will not be a speck of leftovers.
1-2 tablespoons oil
1 small onion, diced
1-2 cloves garlic, finely diced
1lb ground mild or sweet pork or turkey sausage
1 large bunch Swiss Chard, stems removed and chopped
2 green onions, chopped
4 large potatoes, peeled and cut into large cubes
4-6 tablespoons butter
½ cup sour cream
Salt and pepper to taste
1 1/2 cups Shredded Irish Cheddar (I used Kerrygold Dubliner Irish Cheddar
8×8 or 9×11 buttered baking dish
Heat the oven to 350F. Prepare the mashed potatoes.
Place the cubed potatoes in a medium or large pot and cover with cold water. Add a few pinches of salt. Bring the water to a boil and continue a lively simmer until the potatoes are fork tender.
Drain the potatoes and then place back into the pot. Add the butter and mash the potatoes with a potato masher. For smoother potatoes, I transfer them to my kitchen aid mixer (with the paddle attachment) and mix until smooth.
Gently mix in the sour cream and season with salt and pepper to taste. Set aside and try not to sneak bites.
In a large skillet over medium high heat, add a tablespoon or two of oil and sauté the onions. When the onions are soft and translucent, add the garlic and ground meat and cook until done. Season to taste with salt and pepper. Transfer the ground meat to a bowl and reserve.
Using the same skillet, sauté the Swiss chard over medium heat until wilted. Take the skillet off the heat and toss with the green onions.
Next, gently fold together the mashed potatoes, wilted Swiss Chard/green onions and ground sausage.
Pour into a buttered baking dish and sprinkle evenly with shredded Irish cheddar.
Place the baking dish in the oven and heat until the cheddar is melted and sides are bubbly, about 15-20 minutes.
Let the Colcannon cool slightly – then garnish with additional sliced green onions and serve. This can certainly be served as a one dish meal; or serve with spring greens dressed in lemon or citrus vinaigrette.