Colcannon is a traditionally Irish dish, and who would think to add seaweed? The Internet.
Source: Eating Well | Serves: 4 | Time: 45 min
Changes: used wakame instead of dulse and less of it; replace scallions with green onion; used vegan butter; use plant-based milk
Ingredients
1 1/2 lbs russet #potatoes, peeled and cut into large chunks
1 tbsp salt plus 1/4 teaspoon, divided
1/4 cup lightly packed wakame seaweed
2 1/2 tbsp vegan butter
1 cup finely chopped #cabbage
2 green onions, minced
1 cup coconut milk
Instructions
Place potatoes in a large pot and cover with cold water. Bring to a boil and add 1 tablespoons salt. Reduce heat to maintain a simmer and cook until fork-tender, 13 to 15 minutes. Drain. Transfer to a large bowl and mash with a potato masher.
Meanwhile, place wakame in a medium bowl and cover with cold water. Let soak until soft and pliable, about 15 minutes. Rinse and finely chop.
Melt butter in the pot over medium-high heat. Add the wakame and cabbage. Cook, stirring occasionally, until the cabbage is wilted, 2 to 5 minutes. Add green onions and cook, stirring constantly, for 1 +minute more. Reduce heat to low. Add the mashed potatoes, coconut milk and the remaining 1/2 teaspoon salt. Stir until well combined.
Serve warm. I paired it with some wasabi Beyond Meatballs!