Have you ever had Colcannon? It’s a typical Irish dish of mashed potatoes and kale or cabbage, combined into a stick-to-your-ribs side dish. Some versions add ham, some bacon and virtually all of them require multiple pots, pans and casserole dishes.
Call me lazy, but for a midweek dinner (even St. Patty’s Day), I want something that doesn’t require an hour of washing dishes afterwards. Something like this Irish Banger Skillet.
I played with several iterations before finally coming up with this simple skillet dinner that highlights all of those flavors intrinsic to traditional Colcannon.
Instead of stopping at a side dish, I made it a meal with Irish Banger Sausages. And the entire thing is made in one skillet. Yes. One.
A quick stovetop wonder that’s easily do-able on a weeknight, with soulful slices of red potato, shreds of cabbage, chunks of carrot and savory, meaty sausage.
It’s so good and so simple, you won’t want to save it for St. Patty’s Day – this will become one of your weekly standards.
Now because this is a one skillet meal, it’s not necessarily the prettiest thing, but let me say that what it lacks in presentation, it more than makes up for in flavor.
Scott went back three more times and was practically scraping the bits from the bottom of the pan. No leftovers here.
Irish Banger Skillet
- 2 tablespoons olive oil
- 1 pound Irish banger sausage
- 1/2 pound red skinned potatoes sliced thinly crosswise
- 1 medium onion sliced thinly crosswise
- 1/2 head green cabbage cored and thinly sliced
- 3 carrots peeled and sliced on a diagonal into 1/2" pieces
- 1 1/2 cups low sodium chicken or vegetable broth divided
- 2 teaspoons fresh thyme divided
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
In a 10-inch skillet with a tight fitting lid, heat the olive oil over medium high heat. When the oil starts to glisten and moire, carefully add the sausages and cook, turning occasionally until browned. Transfer the sausages to a plate. Into the pan, over a medium heat, layer in half of the onion, potatoes and cabbage. Layer the remaining onions, potatoes and cabbage. Sprinkle with carrots and add 1 teaspoon of the thyme. Pour 3/4 cup of broth over the vegetables, sprinkle with salt and pepper and cover tightly. Simmer for 10 minutes.
After the vegetables have cooked for 10 minutes, nestle the sausages into the potato mixture, along with any accumulated juices. Add the remaining broth and thyme, cover and cook for an additional 10 minutes, or until potatoes and carrots are very tender. Remove the sausages and cut them into chunks. Return the sausages to the pan and serve.
Recipe NotesCan be doubled - use a 12" skillet.