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Colcannon and Champ Stir Fry
Nb persons: 4
Yield:
Preparation time:
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| 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 oz | 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 | |
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.
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