Colcannon Recipe Irish Recipes Recipes Recipe For Hand

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COLCANNON RECIPE



Colcannon Recipe image

Colcannon Recipe - Delicious, light and fluffy mashed potatoes with spring onions (scallions), cabbage, cream, plenty of butter and seasoning. Topped with chives, this Irish potato recipe is the ultimate comfort food side dish.

Provided by Sarah Barnes

Categories     Savoury     Side Dish

Time 35m

Number Of Ingredients 9

1 kg Potatoes (Peeled and cut into large chunks)
4 Cloves Garlic (Peeled and chopped (or use frozen preprepared as I do))
200 g Butter
300 g Cabbage (Finely sliced, I like Savoy but you can use whichever you prefer)
100 g Spring onions (Finely chopped, including the green parts)
100 ml Single cream
20 g Fresh chives (Chopped finely)
Plenty of sea salt flakes and freshly ground black pepper
A pat of butter and a sprinkling of fresh chives

Steps:

  • Boil the potatoes with the garlic for 15 - 20 minutes until cooked through.
  • While the potatoes are cooking, melt 100g of the butter in a small frying pan and saute the cabbage and spring onions for 3 - 4 minutes until softened.
  • Drain the potatoes and mash (leave the garlic in).
  • Add the cabbage and spring onions (including the butter they were cooked in) to the potatoes.
  • Meanwhile warm the remaining butter and cream until the butter is melted (I do this in the pan I fried the cabbage in). Add to the potato and cabbage mixture.
  • Add the chives and plenty of salt and pepper and stir until throughly combined. Serve immediately with extra butter and chives to garnish.

Nutrition Facts : Calories 406 kcal, Carbohydrate 26 g, Protein 6 g, Fat 32 g, SaturatedFat 20 g, Cholesterol 90 mg, Sodium 272 mg, Fiber 5 g, Sugar 2 g, ServingSize 1 serving

BEER BRAISED IRISH STEW AND COLCANNON



Beer Braised Irish Stew and Colcannon image

This is a recipe I shared with my girlfriends from my recipe club last year! It is a yummy alternative to corned beef for St. Pat's Day and a wonderful anytime dish!

Provided by Maureen Kelly-Nikolaisen

Categories     Soups, Stews and Chili Recipes     Stews     Irish Stew Recipes

Time 3h

Yield 8

Number Of Ingredients 20

1 tablespoon vegetable oil
1 (3 pound) beef chuck roast, trimmed of fat and cut into 1/2-inch cubes
2 tablespoons all-purpose flour
1 cup coarsely chopped onion
1 cup coarsely chopped carrot
1 (12 fluid ounce) can or bottle dark beer
2 bay leaves
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon ground black pepper
2 cloves garlic, minced
2 tablespoons Worcestershire sauce
3 slices bacon
2 pounds russet potatoes, peeled and cut into chunks
2 cups thinly sliced cabbage
¼ cup milk, warmed
2 tablespoons butter
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons minced fresh parsley

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Heat the vegetable oil in a large Dutch oven over medium-high heat until very hot, and brown the meat in 2 batches, stirring to brown the cubes on all sides. Return all the meat to the Dutch oven, sprinkle with flour, and stir lightly to coat the meat with flour. Stir in onion, carrots, dark beer, bay leaves, thyme, 1 teaspoon salt, 1/2 teaspoon pepper, garlic, and Worcestershire sauce. Bring the mixture to a boil, and cover.
  • Place the Dutch oven into the preheated oven, and cook for 45 minutes; uncover, stir the stew, and cook until the beef is very tender and the liquid is reduced by half, about 45 more minutes.
  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside.
  • About 30 minutes before the stew is ready, make the colcannon: Place the potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
  • Place the cabbage into a microwave-safe bowl, and add 1 or 2 tablespoons of water. Cover and microwave on High for about 2 1/2 minutes; uncover (watch out for steam) and stir the cabbage. Cover and microwave for about 2 1/2 more minutes, until the cabbage is slightly tender but not mushy. Drain excess liquid, and set the cabbage aside, covered.
  • Place the potatoes into a large bowl, and add milk, butter, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Beat the potatoes with an electric mixer until smooth and creamy. Stir in the cabbage, crumbled bacon, and parsley until well combined.
  • To serve, place a scoop of colcannon onto a plate, make a hollow, and fill with braised beef stew.

Nutrition Facts : Calories 452.8 calories, Carbohydrate 30.2 g, Cholesterol 89.4 mg, Fat 24.4 g, Fiber 3 g, Protein 25.3 g, SaturatedFat 9.9 g, Sodium 650.9 mg, Sugar 3.8 g

COLCANNON RECIPE



Colcannon Recipe image

Enjoy traditional Colcannon, an Irish mashed potato with kale recipe, that's a St. Patrick's Day and Halloween favorite.

Provided by Alexa Blay

Categories     Side Dishes

Time 30m

Number Of Ingredients 6

2 1/2 pounds russet potatoes (about 4 potatoes, peeled and cut into large chunks)
Salt (to taste)
6 Tablespoons butter (salted or unsalted)
3 cups loosely packed curly kale (deveined and sliced into 1/2" thick strips)
1/2 cup chopped green onions (green parts only, about 4 green onions)
1 cup half-and-half (10% cream)

Steps:

  • Place the potato chunks into a large pot. Add cold water until the potatoes are covered with an inch of water. Add 1 - 2 Tablespoons of salt to the water (depending on taste preference).
  • Bring to a boil, and boil until the potatoes are fork tender (roughly 15 to 20 minutes). Drain the potatoes in a colander.
  • Return the pot to the stove over medium heat, and melt the butter. Add the kale and saute until tender and wilted (about 3 to 4 minutes). Add the green onions and saute for an additional minute. Pour in the half and half, and stir to combine. Turn the heat off.
  • Add the potatoes, and use a potato masher to mash. Stir to mix the mashed potatoes with the greens.
  • Taste and adjust salt to your preference. Serve hot with a dab of butter.

Nutrition Facts : Calories 310 calories, Carbohydrate 37.7 grams carbohydrates, Fat 15.8 grams fat, Fiber 3 grams fiber, Protein 5.6 grams protein, ServingSize 1/6, Sugar 4.2 grams sugar

IRISH COLCANNON WITH SPRING ONIONS AND LEEKS



Irish Colcannon with Spring Onions and Leeks image

Colcannon is a traditional Irish dish that combines mashed potatoes and cabbage. The addition of green onions and leeks punches up the flavors. It's a delicious side that pairs well with any meat. -Angela Spengler, Clovis, New Mexico

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 4 servings.

Number Of Ingredients 9

3 medium potatoes, peeled and cubed
2 cups chopped cabbage
2 tablespoons 2% milk
1/2 teaspoon salt
1/2 teaspoon pepper
2 green onions, chopped
2 tablespoons chopped leek (white portion only)
1/4 cup butter, cubed
2 tablespoons minced fresh parsley

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. , Meanwhile, place cabbage in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until tender., Drain potatoes; mash with milk, salt and pepper. Set aside. In a large skillet, saute onions and leek in butter until tender. Drain cabbage; add to skillet with potato mixture. Heat through; sprinkle with parsley.

Nutrition Facts :

IRISH COLCANNON - CASSEROLE



Irish Colcannon - Casserole image

A delicious twist on the Irish Colcannon recipe transformed into a delicious casserole.

Provided by Julia Jordan | Julia's Simply Southern

Categories     Dinner

Time 50m

Number Of Ingredients 10

3 Slices of Thick Bacon
5 oz Organic Baby Kale
3 lbs Russet Potatoes, peeled and sliced
4 tbs Butter, softened
1/3 c Heavy Cream
1 tbs Mayonnaise (such as Duke's) or Sour Cream
1.5 tsp Salt (or to taste)
1/4 tsp Black Pepper
1 bunch of Scallions, diced
8 oz White Cheddar Cheese, grated

Steps:

  • Preheat oven to 350°F (176°C)
  • Cook bacon in a skillet until crispy. Set cooked bacon aside and reserve bacon fat from cooking. Dice the bacon.
  • Next saute the baby kale in the skillet with the bacon fat until wilted. This will only take about a minute. Remove wilted baby kale and set aside.
  • Next, add the peeled and sliced potatoes to a pot and cover with water. Bring to a boil and cook for 10 minutes until tender. Drain and add to a mixing bowl with softened butter. Whip the potatoes with a hand mixer until creamy. Add the heavy cream and mix to combine.
  • Next - Add the salt, pepper, mayonnaise (or sour cream) to the potato mixture. Mix to combine.
  • Finally, add the wilted baby kale greens, half of the diced green onions, half of the diced bacon and half of the grated cheese to the potato mixture and stir to combine everything together.
  • Add the potato mixture to a casserole dish and top with the remaining shredded cheese. Bake for 20 minutes or until the cheese is melted. Garnish the top of the casserole with the remaining diced scallions and bacon.

Nutrition Facts : Calories 270 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 40 milligrams cholesterol, Fat 15 grams fat, Fiber 3 grams fiber, Protein 9 grams protein, SaturatedFat 8 grams saturated fat, Sodium 521 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

COLCANNON RECIPE



Colcannon Recipe image

Get a taste of Ireland with this hot and hearty Colcannon Recipe. Not only is this Colcannon Recipe delicious, but it's also a Healthy Living recipe!

Provided by My Food and Family

Categories     European

Time 40m

Yield 10 servings, 1/2 cup each

Number Of Ingredients 7

1-1/2 lb. baking potatoes (about 5), peeled, quartered
3 slices OSCAR MAYER Bacon, cut into 1-inch pieces
1 small onion, chopped
1/2 cup water
3/4 lb. cabbage, shredded (about 4 cups)
2 Tbsp. butter
1/2 cup milk, warmed

Steps:

  • Cook potatoes in boiling water in large saucepan 20 min. or until tender.
  • Meanwhile, cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Add onions to reserved drippings; cook and stir 2 min. or until crisp-tender. Add water; stir to release browned bits from bottom of skillet. Add cabbage; mix well. Cover; cook 7 min. or until cabbage is tender and water is cooked off, stirring occasionally.
  • Drain potatoes; return to pan. Add butter. Mash potatoes until creamy, gradually adding milk. Add cabbage mixture and bacon; mix well.

Nutrition Facts : Calories 100, Fat 3.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

EASY IRISH COLCANNON



Easy Irish Colcannon image

Traditional Irish potato dish, very easy to make. Bear in mind that the UK and Ireland weren't exactly known for their cuisine, but for authenticity, this is what you want. For unauthentic but enhanced flavor, you can add bacon bits, or Cheddar cheese, or both.

Provided by Spy Glass

Categories     Side Dish     Vegetables

Time 40m

Yield 6

Number Of Ingredients 6

2 pounds potatoes, peeled and cubed
1 head cabbage, chopped
1 bunch green onions, chopped
¼ cup butter, softened
½ cup half-and-half cream
salt and black pepper to taste

Steps:

  • Place the potatoes, cabbage, and green onions into a large sauce pan, fill with water, and bring to a boil. Reduce heat, cover, and simmer until the potatoes are tender, about 20 minutes.
  • Drain the vegetables and place into a large bowl. Mash the potatoes and vegetables with the butter using a fork until the mixture is chunky, pouring in half-and-half gradually as you mash. Season with salt and pepper, and serve.

Nutrition Facts : Calories 271.7 calories, Carbohydrate 41.5 g, Cholesterol 27.8 mg, Fat 10.4 g, Fiber 9.2 g, Protein 6.9 g, SaturatedFat 6.4 g, Sodium 113.2 mg, Sugar 8.4 g

COLCANNON WITH SAUSAGES RECIPE



Colcannon with sausages recipe image

Colcannon is often served with ham or bacon but we've used sausages in this recipe. Regardless, the potatoes are the star of the show.

Provided by Samuel Goldsmith

Categories     Dinner

Yield Serves: 4-4

Number Of Ingredients 10

1kg russet potatoes, washed but not peeled
1tbsp butter, plus 100g butter, melted
1tbsp oil
1⁄2tsp chilli flakes
6 spring onions, sliced
200g purple kale, tough stems removed, and roughly chopped
8 good-quality sausages
75ml single cream
125ml milk
Handful of chopped fresh parsley

Steps:

  • Place the potatoes in a large saucepan, sprinkle in 1tsp salt and cover with cold water. Bring to the boil and boil for 15 mins. Drain, place the potatoes back in the pan, cover with a clean tea towel and let them steam for 10 mins.
  • Meanwhile, heat the 1tbsp butter with the oil in a frying pan and fry the chilli akes for 30 secs before adding the spring onions. Fry for 2 mins then add the kale. Turn the heat down low and cook until the kale has softened. Place to one side.
  • Cook the sausages according to the pack instructions.
  • Peel the potatoes by hand and mash them well. Mix through the cream, milk and melted butter, followed by the kale mix. Scatter over the parsley. Serve alongside the sausages and a sauce or gravy of your choice.

Nutrition Facts : @context https, Calories 830 Kcal, Fat 56 g, SaturatedFat 28 g, Carbohydrate 53 g

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