I made this dish for St. Patrick's Day last Saturday. It is based on colcannon, a traditional Irish dish of mashed potatoes, cabbage or kale, and leeks or scallions, but there is no potato mashing involved. Instead, as the name implies, everything is fried up together in a skillet -- quick, easy, and oh so tasty! While my version is about as Irish as I am (which is to say, not at all!), all of the right ingredients are there and my intentions were good -- after all, they do say that on St. Patrick's Day everybody's Irish!
Potato, Cabbage, and Ham Fry-up
2 T. each butter and vegetable oil
1 bag (20 oz.) refrigerated shredded hash brown potatoes
1 bag (16 oz.) shredded coleslaw mix
1 tsp. salt
pepper to taste
3-4 T. sweet onion mustard (or other mild sweet mustard)
8 oz. package cubed ham
Heat the butter and oil over medium-high heat until the butter melts and starts to bubble. Add the potatoes, lower the heat to medium, and fry until cooked but not brown (about 7-8 minutes), stirring often. Add the coleslaw mix, salt, pepper, and more oil as needed. Continue cooking until the cabbage is soft, about 5-6 minutes. Reduce the heat to low. Stir in the mustard, then the ham, and heat through. Serves 4.