Sweet Potato Colcannon

I’m a city mouse, and always have been. I love my excursions into the countryside as much as the next city mouse does, but there’s something about the city — two, in particular, have my heart — that just fills me with glee.

So here, without further ado, are my top five moments of urban bliss.

1. Arriving on the platform just as the train arrives.

2. Having the greengrocer recognize you.

3. Running into someone you know when you’ve actually showered and dressed like a human.

4. That absurdly wonderful feeling of walking in a street you know, at night, surrounded by people doing the same, and feeling, all at once, that you are completely and deliciously alone.

5. Smelling something delicious in the elevator and realizing, as you approach the front door, that it’s coming from your apartment.

Sweet Potato Colcannon (serves 2)

1 large sweet potato
1 large white potato
2 cloves garlic
1 tablespoon butter
3 leaves kale
salt and pepper
2 eggs

Peel the potatoes and cut them into large chunks. Place them in a pot with the peeled garlic cloves, season with salt, and cook for 15-20 minutes, until tender. Drain.

Mash everything together as much or as little as you like — I prefer the mixture to stay fairly chunky. Season with salt and pepper, and add the butter. Tear the kale into pieces, and fold it into the mixture.

Poach the eggs according to your personal tastes (I cook mine for 2 minutes).

Spoon the colcannon into bowls or plates, and make a little well for the egg. Add the egg and serve.

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