Colcannon Recipes

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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



Colcannon image

Side dishes don't come more Irish than creamy colcannon - try Kevin Dundon's version

Provided by Good Food team

Categories     Dinner, Lunch, Side dish, Vegetable

Time 40m

Number Of Ingredients 5

1kg potato, well scrubbed (cut any large ones in half)
100g butter
140g sliced back bacon, finely chopped
1 small Savoy cabbage, finely shredded
150ml double cream

Steps:

  • Tip the potatoes into a large saucepan of water. Bring to the boil, then simmer for 15-20 mins, or until the flesh is tender when pierced.
  • Meanwhile, heat quarter of the butter in a saucepan, then fry the bacon and half the cabbage for 5 mins (see Kevin's tip, below, for how to use remaining cabbage). Turn off the heat and set aside. Drain potatoes in a colander and peel while still hot.
  • Mash potato until smooth. Heat cream with remaining butter and, when almost boiling, beat into the potato. Add bacon and cabbage to potato and mix. Season if you want.

Nutrition Facts : Calories 364 calories, Fat 25 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 0.2 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 1 milligram of sodium

DIANE'S COLCANNON



Diane's Colcannon image

While colcannon seems to be associated with St. Patrick's Day, I love the combination of potatoes, cabbage, onion, and bacon all through the cooler months of fall and winter! I attend an annual St. Paddy's Day party and this is the dish I'm always asked to bring...and I'm happy to say that the bowl comes home empty every time!

Provided by DianeF

Categories     Side Dish     Potato Side Dish Recipes

Time 40m

Yield 8

Number Of Ingredients 7

2 ½ pounds potatoes, peeled and cubed
4 slices bacon
½ small head cabbage, chopped
1 large onion, chopped
½ cup milk
salt and pepper to taste
¼ cup butter, melted

Steps:

  • Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender.
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside. In the reserved drippings, saute the cabbage and onion until soft and translucent. Putting a lid on the pan helps the vegetables cook faster.
  • Drain the cooked potatoes, mash with milk and season with salt and pepper. Fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl. Make a well in the center, and pour in the melted butter. Serve immediately.

Nutrition Facts : Calories 250.1 calories, Carbohydrate 29.8 g, Cholesterol 26 mg, Fat 12.6 g, Fiber 4.6 g, Protein 5.8 g, SaturatedFat 6 g, Sodium 217.2 mg, Sugar 4.4 g

COLCANNON



Colcannon image

This is a recipe from County Mayo. It is traditional Halloween fare but good anytime! Kale can be substituted for cabbage.

Provided by Marc Boyer

Categories     Side Dish     Potato Side Dish Recipes

Yield 5

Number Of Ingredients 7

1 pound cabbage
1 pound potatoes
2 leeks leeks
1 cup milk
salt and pepper to taste
1 pinch ground mace
½ cup butter

Steps:

  • In a large saucepan, boil cabbage until tender; remove and chop or blend well. Set aside and keep warm. Boil potatoes until tender. Remove from heat and drain.
  • Chop leeks, green parts as well as white, and simmer them in just enough milk to cover, until they are soft.
  • Season and mash potatoes well. Stir in cooked leeks and milk. Blend in the kale or cabbage and heat until the whole is a pale green fluff. Make a well in the center and pour in the melted butter. Mix well.

Nutrition Facts : Calories 302.4 calories, Carbohydrate 28.6 g, Cholesterol 52.7 mg, Fat 19.7 g, Fiber 4.9 g, Protein 5.3 g, SaturatedFat 12.4 g, Sodium 179.8 mg, Sugar 7.3 g

CLASSIC COLCANNON



Classic Colcannon image

This colcannon recipe came from a Prince Edward Island, Canada, cookbook, if I remember correctly. I do not know the title to it or if it is still in print. There are many different recipes for colcannon, but this one is my favorite, the only one I make now.

Provided by Jan H.

Categories     Potato

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

3 -4 medium potatoes, peeled and cut in quarters
2 tablespoons milk or 2 tablespoons light cream
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups chopped cabbage
2 tablespoons butter or 2 tablespoons margarine
1/4 cup chopped onion
2 tablespoons butter (for frying)

Steps:

  • Cook potatoes in boiling water till tender; drain, reserving water.
  • Place in a large bowl.
  • Mash with hand masher till well-mashed.
  • (I find the electric mixer makes it too gooey).
  • Add milk, salt and pepper and beat till fluffy.
  • In the same saucepan as potatoes were cooked in, cook cabbage in reserved potato water for 6 to 8 minutes, until tender.
  • Drain.
  • Meanwhile, melt 2 tablespoons butter in frying pan and saute onion until tender.
  • Add mashed potato and cooked cabbage to the onion.
  • Heat throughly, stirring constantly.
  • Place in a heated serving dish.
  • Serve hot, topped with butter.

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



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

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