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Colcannon and Champ Stir Fry

SERVINGS
4
RATE THIS RECIPE
(3)
Samantha Okazaki / TODAY
SERVINGS
4
RATE THIS RECIPE
(3)

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
  • Chef notes

    This is one of those soulful comfort dishes you crave when the weather turns chilly, and a great way to turn leftover potatoes, cauliflower or ham into a meal.

    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.

    Samantha Okazaki / TODAY