COLCANNON CAKES
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
COLCANNON (IRISH POTATO SALAD)
Provided by Food Network
Categories side-dish
Time 35m
Yield 3 to 4 servings
Number Of Ingredients 12
Steps:
- Cut and steam the potatoes until tender. Return to the still hot pot and add 1/4 cup butter, milk, kosher salt and 1/4 teaspoons pepper. Mash together.
- Melt the remaining butter in a large pot over medium heat. Add shallots and leeks. Saute until they begin to soften. Add the kale and toss until soft and wilted but still bright green, about 3 minutes. Add the cabbage and toss until tender-crisp, about 8 minutes. Sprinkle with nutmeg, salt and the remaining pepper.
- Mix the cabbage and mashed potatoes together well. Sprinkle with the green onion slices before serving.
COLCANNON POTATO CAKES
Crunchy on the outside, soft and creamy on the inside, these simple potato cakes made with leftover colcannon, cheddar cheese and panko breadcrumbs are a great side dish.
Provided by Lisa Lotts
Categories Side Dish
Time 35m
Number Of Ingredients 7
Steps:
- In a large bowl combine the leftover colcannon or plain mashed potatoes with the whisked egg. Stir to combine.
- Sprinkle the flour over the potatoes one tablespoon at a time and mix well to combine before adding another tablespoon.
- Stir in the cheddar cheese and mix well. Add salt and pepper to taste.
- Use a large cookie scoop to portion out a ball of mashed potato dough. Form each ball into a patty, about 3" in diameter. Transfer to a baking sheet or platter (one that will fit in your refrigerator or freezer). Continue in this fashion until you've used up all the potato mixture. Transfer the potato patties to the freezer for about 5-10 minutes or until they firm up a little, without freezing.
- Add the panko to a shallow bowl and gently shake it into a single layer.
- Coat each of the patties evenly in the panko breadcrumbs and return to the baking sheet. Freeze for an additional 5-10 minutes. (If they're too soft, especially initially, they'll break apart when frying.)
- Heat a large nonstick skillet over medium to medium high heat. Drizzle in enough olive oil to coat the bottom of the pan. When the oil is hot and starts to moire and slick across the surface, it's ready to fry.
- Working in batches, gently add the potato cakes to the skillet and fry for 3-4 minutes until the bottom of the patty is golden brown.
- Carefully flip the patty (they'll be soft) by placing the fingertips of one hand over the patty and lifting with a spatula. Quickly flip the colcannon cakes and brown on the opposite side, another 3-4 minutes.
- Transfer the patties to a dish lined with paper towels. Continue to fry in this manner until you've fried all the patties.
Nutrition Facts : Calories 521 kcal, Carbohydrate 57 g, Protein 15 g, Fat 26 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 76 mg, Sodium 703 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving
COLCANNON AND POTATO PANCAKES
A lovely way to serve mashed potatoes for St Patrick's Day. Then another night serve the leftovers as potato pancakes, with a difference.
Provided by carole in orlando
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Peel and cube potatoes and place in boiling water.
- Cook until tender, as for mashed potatoes.
- In a large skillet, saute the garlic, onion and cabbage until the cabbage is limp, but not brown.
- When potatoes are done, mash with seasonings, butter and milk per your taste.
- Add the sauteed onions, garlic and cabbage and mash until well mixed, there will be pieces of cabbage, but that's okay.
- Serve as you would mashed potatoes.
- For the potato pancakes, use the leftover Colcannon and add beaten eggs, flour and baking powder to them.
- In a skillet with oil place hand shaped potato pancakes and cook until brown on one side and then carefully flip and brown on the other.
- Serve with applesauce and sour cream.
Nutrition Facts : Calories 337.8, Fat 1.7, SaturatedFat 0.5, Cholesterol 52.9, Sodium 140.6, Carbohydrate 72.6, Fiber 9.7, Sugar 5.5, Protein 10.4
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
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
BRAISED BACON WITH COLCANNON CAKES
A bacon joint can stretch a long way. Serve with potato and Savoy cabbage cakes, plus a fried egg and optional tomato ketchup
Provided by Angela Boggiano
Categories Dinner, Main course
Time 1h25m
Number Of Ingredients 8
Steps:
- Put the bacon joint in a flameproof casserole dish or heavy-based saucepan and cover with water. Pop on a lid, bring to the boil, then simmer gently for 45 mins until cooked. Meanwhile, boil the potatoes in a pan of salted water for 20 mins. five mins before the end of cooking, add the cabbage. Drain well, return to the pan for 1-2 mins to dry out, then mash together.
- Add 1 tbsp of the oil to a frying pan with the onion and cook over a medium heat for 5 mins. add this to the potatoes and cabbage, and mix together with a little seasoning. Set aside. Meanwhile, drain the bacon and leave to rest for 10 mins.
- Put the flour on a plate. Shape the potato and cabbage mixture into 8 cakes, then roll them lightly in the flour, tapping off any excess. Add 1 tbsp oil to the frying pan and fry the cakes in 2 batches for 3-4 mins on each side until golden.
- Cover the potato cakes with foil and set aside. Wipe the frying pan with kitchen paper, then add the remaining oil. Crack in the eggs and cook until the white is set and the yolk is still runny.
- Slice the bacon and serve with the potato cakes, eggs and ketchup.
Nutrition Facts : Calories 479 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 36 grams protein, Sodium 0.8 milligram of sodium
COLCANNON IRISH POTATOES
My mother came from Ireland as a teen and brought this homey recipe with her. I find that it's a fantastic way to get my family to eat cooked cabbage-it is hidden in Grandma's potatoes! -Marie Pagel, Lena, WI
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat to medium; cook, covered, until potatoes are almost tender, 8-10 minutes., Add cabbage and onion; cook, covered, until cabbage is tender, 5-7 minutes. Drain; return to pot. Add salt and pepper; mash to desired consistency, gradually adding butter and milk.
Nutrition Facts : Calories 129 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 290mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
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