Colcannon Potatoes A La Chef Tim James Recipes

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COLCANNON



Colcannon image

Provided by Food Network

Time 2h

Yield 6 servings

Number Of Ingredients 8

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 POTATOES A LA CHEF TIM JAMES



Colcannon Potatoes a La Chef Tim James image

This recipe is from Chef Tim James of The Local in Saratoga Springs, New York. (Its a tasty way to use up St. Patrick's Day leftovers). Note: Since this recipe uses leftovers and a microwave, prep and cook times are only estimates (for the purpose of posting the recipe - Zaar won't post a recipe without prep/cook times). Everyone's microwave is different so go by your microwave's suggested cooking times for reheating.

Provided by Dee514

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs roughly chopped cooked potatoes
1/2 lb finely chopped cabbage
1/2 lb leftover corned beef, cut into small pieces
1/2 teaspoon minced garlic
4 tablespoons butter
1/2 cup heavy cream, warmed (milk is ok, but will not be as rich)
white pepper, to taste
2 green onions, sliced

Steps:

  • Reheat potatoes, cabbage, and beef in a microwave (or a large pan with a small amount of water or stock).
  • In a sauté pan, cook garlic with butter until softened.
  • In a large bowl, add cream, pepper, potatoes and sautéed garlic (with the butter), mash until mixed, but still chunky.
  • Fold in cabbage, corned beef and green onion.

Nutrition Facts : Calories 494.6, Fat 33.5, SaturatedFat 17.8, Cholesterol 126.9, Sodium 758.4, Carbohydrate 34.7, Fiber 5.3, Sugar 3.6, Protein 15.5

EASY COLCANNON



Easy Colcannon image

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

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



Colcannon Potatoes image

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

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

COLLEEN'S COLCANNON POTATOES



Colleen's Colcannon Potatoes image

A different and colorful twist to an ol' Irish favorite. Great on St. Pat's Day or anytime you have a taste for corned beef. This can easily be pared down for fewer servings. All ingredient amounts can be "winged".

Provided by Chicagoland Chef du

Categories     Potato

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 lbs red potatoes, scrubbed & quartered, DO NOT peel
3 large carrots, peeled, halved and cut into 2-inch chunks
1 lb green cabbage, cored and chopped into 1 inch pieces
1 parsnip, peeled, halved and cut into 2-inch pieces (optional)
6 -8 scallions, cleaned and sliced with green tops
1/3 cup fresh flat leaf parsley, course chop
4 -8 tablespoons butter, softened
sea salt
1/4 cup half-and-half cream, for thinning if desired (OPT)
1/2 teaspoon black pepper

Steps:

  • In a Dutch oven or deep pot, layer ingredients, bottom to top> Potatoes, carrots, cabbage, scallions.
  • Cover the potatoes and carrots with cold water, just enough to cover potatoes and carrots. The other vegetables will steam during cooking to desired tenderness. Add salt to taste.
  • Bring to a boil, then reduce heat to maintain a gentle simmer. Cook, covered until potatoes are near fork-tender, carrots crispy tender, about 15-20 minutes.
  • Drain and return all ingredients to pot.
  • Mash the mixture while adding butter and parsley. The potato mixture should be coursly mashed & thick. Add milk for thinning if desired.
  • Serve hot with sliced corned beef.
  • NOTE: if it's too thin, add instant potatoes until desired consistency is reached.

COLCANNON IRISH POTATOES



Colcannon Irish Potatoes image

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

2-1/2 pounds potatoes (about 6 medium), peeled and cut into 1-inch pieces
2 cups chopped cabbage
1 large onion, chopped
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter, softened
1 cup 2% milk

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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