Colcannon and Champ Stir Fry
Samantha Okazaki / TODAY
print recipe
Rating:
3.0 (1 rated)
Servings:
4

Ingredients

  • Ingredients

    • 1 Yukon Gold potatoes, blanched and diced small
    • 1/2 head cauliflower florettes, shaved into 1/4" pieces, blanched
    • 2 cups cabbage, diced small
    • ½ cup onions, diced small
    • 1 cup kale, ribs removed, diced small
    • ½ cup carrots, blanched and diced small
    • 1 cup smoked ham, diced small
    • 3 Tbsp butter
    • 3 ounces lager
    • 1 Tbsp chopped chives
    • 1 Tbsp chopped parsley
    • 1 Tbsp marjoram leaves
    • 2 Tbsp bacon cooked and grated
    • Maldon sea salt
    • Freshly ground black pepper

Preparation

Preheat a large fry pan or wok.

Add ½ the butter and toss ham for 1 - 2 minutes or until lightly browned.

Add potatoes and veggies in 1-minute increments. Add ½ the lager & steam the browned bits from the bottom of the pan, continue to add more liquid if the veggies need to cook out a bit more

Add herbs and toss for 2 to 3 minutes. Add remaining butter and season with sea salt and pepper. Arrange in bowls and top with bacon.