COLCANNON
Provided by Food Network
Time 2h
Yield 6 servings
Number Of Ingredients 8
- Ingredients
3 pounds potatoes, scrubbed |
2 sticks butter |
1 1/4 cups hot milk |
Freshly ground black pepper |
1 head cabbage, cored and finely shredded |
1 (1-pound) piece ham or bacon, cooked the day before |
4 scallions, finely chopped |
Chopped parsley leaves, for garnish |
Steps:
- Steam the potatoes in their skins for 30 minutes. Peel them using a knife and fork. Chop with a knife before mashing. Mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper.
- Boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning it to the pan. Chop into small pieces.
- Put the ham in a large saucepan and cover with water. Bring to the boil and simmer for 45 minutes until tender. Drain. Remove any fat and chop into small pieces.
- Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.
- Serve in individual soup plates. Make an indentation on the top by swirling a wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle with parsley.
COLCANNON CAKES
Fried potato patties made from leftover colcannon, a combination of mashed potatoes, kale or other greens, and scallions or green onions.
Provided by Elise Bauer
Categories AppetizerBreakfastBrunchSide DishSnackIrishPotato
Time 1h5m
Yield 6
Number Of Ingredients 14
- Ingredients
Colcannon: |
2 1/2 pounds russet potatoes, peeled and cut into large chunks |
Salt |
5 tablespoons unsalted butter |
3 lightly packed cups chopped chard, kale, spinach, or cabbage |
1/2 cup green onion greens, chopped |
1 cup milk or cream |
Colcannon cakes: |
About 3 cups colcannon |
1 cup flour |
1 egg |
2 to 3 teaspoons salt |
4 tablespoons butter or vegetable oil |
Lemon for garnish |
Steps:
- Make the colcannon: Make the colcannon first (see our colcannon recipe .) Put potatoes in a pot, cover with cold, well salted water by an inch, bring to a boil, and cook until fork tender, about 15 to 20 minutes. Drain the potatoes and remove them from the pot. Melt the butter in the still warm pot, add the chopped greens, cook for 3-4 minutes until wilted, then add the green onions and cook for another minute. Add the potatoes, milk or cream to the pot, mash until everything is well mixed.
- Mix with egg, flour, salt, and chill: Mix the egg, flour and salt in with the colcannon. You may want to chill the mixture for 15 minutes or longer to make it easier to shape the patties.
- Form into patties: Form into little cakes of whatever size you want, but make them flat so they will cook through without burning. If the mixture is too wet, add more flour until the mixture is easy to shape.
Nutrition Facts : Calories 526 kcal, Carbohydrate 63 g, Cholesterol 84 mg, Fiber 8 g, Protein 10 g, SaturatedFat 12 g, Sodium 1209 mg, Sugar 9 g, Fat 29 g, ServingSize Serves 4-6 as an appetizer, UnsaturatedFat 0 g
EASY COLCANNON
This tasty and traditional Irish recipe for buttery potatoes and cabbage is good any time of year. -Pam Kennedy, Lubbock, Texas
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 7
- Ingredients
1-1/2 pounds red potatoes, cut into 1-inch cubes |
7-1/2 cups chopped cabbage |
8 green onions, chopped |
1 cup fat-free milk |
1/3 cup reduced-fat butter |
3/4 teaspoon salt |
1/4 teaspoon pepper |
Steps:
- Place potatoes in a Dutch oven; cover with water. Bring to a boil. Cover and cook over medium heat for 12-15 minutes or until potatoes are almost tender, adding the cabbage during the last 5 minutes of cooking., Meanwhile, in a small saucepan, combine green onions and milk. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until onions are soft., Drain potato mixture. Mash with milk mixture, butter, salt and pepper.
Nutrition Facts : Calories 131 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 320mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
COLCANNON POTATOES
Every Irish family has its own colcannon recipe, since it's a classic dish. My recipe comes from my father's family in Ireland. It's part of my St. Pat's menu, along with lamb chops, carrots and soda bread. -Marilou Robinson, Portland, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 12 servings.
Number Of Ingredients 9
- Ingredients
1 medium head cabbage (about 2 pounds), shredded |
4 pounds medium potatoes (about 8), peeled and quartered |
2 cups whole milk |
1 cup chopped green onions |
1-1/2 teaspoons salt |
1/2 teaspoon pepper |
1/4 cup butter, melted |
Minced fresh parsley |
Crumbled cooked bacon |
Steps:
- Place cabbage and 2 cups water in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until cabbage is tender, about 10 minutes. Drain, reserving cooking liquid; keep cabbage warm in separate dish., In same pan, combine potatoes and reserved cooking liquid. Add additional water to cover potatoes; bring to a boil. Reduce heat; cook, uncovered, until potatoes are tender, 15-20 minutes. Meanwhile, place milk, green onions, salt and pepper in a small saucepan; bring just to a boil and remove from heat., Drain potatoes; place in a large bowl and mash. Add milk mixture; beat just until blended. Stir in cabbage. To serve, drizzle with butter; top with parsley and bacon.
Nutrition Facts : Calories 168 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 361mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
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