Professor's Collegiate Colcannon |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 3 |
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From Mary Ann's Gilligan's Island Cookbook . Recipe from Connie and Russell Johnson, AKA Professor Roy Hinkley AKA The Professor . Ingredients:
5 -6 cups freshly mashed potatoes |
butter |
milk |
salt and pepper, to taste |
1/2 cup chopped green onion (tops included) |
6 cups roughly chopped green cabbage |
1 teaspoon caraway seed (optional) |
2 cups leftover ham, diced (or 1 pound bacon, cooked and crumbled) |
butter |
paprika |
Directions:
1. In a large bowl combine the mashed potatoes, butter, milk, salt and pepper to taste, and green onion.
2. In a steamer, steam the cabbage and caraway seeds until tender.
3. Add the cabbage to the potato mixture.
4. Add the ham.
5. Turn the mixture into a shallow baking dish.
6. Bake at 400 deg F for 20 to 25 minutes or until the top browns lightly.
7. Top with bits of butter and sprinkle paprika on top.
8. Makes approximately 8 to 10 servings.
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