Tyler Florence offers a recipe for colcannon on FoodNetwork.com that calls for potatoes, butter, milk, cabbage, ham and scallions. It takes about two hours to prepare and yields six servings.
Steam 3 pounds of scrubbed skin-on potatoes for 30 minutes. Using a knife and fork, peel the potatoes and chop up with a knife. Place the potatoes in a bowl and mash thoroughly until no lumps remain. Cut a stick of butter into pieces and add to the potatoes. Gradually pour in 1 1/4 cups of hot milk while continuing to stir and season with a little bit of freshly ground black pepper.
Core and finely shred 1 head of cabbage. Boil the cabbage in plain water until it becomes darker in color. Add 2 tablespoons of butter and cover the pot for two minutes before draining the cabbage and returning it to the pan. Cover a 1-pound piece of ham with water in a large saucepan. Simmer for 45 minutes until tender, drain and then chop into small pieces, removing any fat.
Add the cabbage and ham to the potatoes along with 4 finely chopped scallions and gently mix everything together. To serve, scoop the colcannon into soup bowls, make a dent in the top of each scoop and place a pat of butter on top. Garnish with chopped parsley leaves.