Ellens Irish Channel Colcannon Recipes

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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.

Nutrition Facts : Calories 161.8, Fat 8, SaturatedFat 5, Cholesterol 21.1, Sodium 177.8, Carbohydrate 20.9, Fiber 3, Sugar 1.9, Protein 2.8

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



Irish Colcannon image

Colcannon is a very traditional Irish dish which consists of mashed potatoes and cabbage. Traditionally colcannon was served at Halloween; The host would mix a coin, a button, and a ring into the colcannon and whoever found them had the following fortunes: coin meant wealth, button meant spinster or bachelor, and a ring meant marriage in the near future-- kind of fun! I like to serve this with Dublin Lawyer on top on St. Patrick's Day, just to change it up from the typical corned beef and cabbage. I also make this in lieu of mashed potatoes, just because it is so much more interesting. Enjoy!

Provided by Sommer Clary

Categories     Mashed Potatoes

Time 45m

Yield 10-12 serving(s)

Number Of Ingredients 8

4 cups shredded cabbage (about 1/2 of a cored head)
1 large yellow onion, chopped
1/4 cup water
6 large russet baking potatoes
1 cup heavy whipping cream
4 tablespoons unsalted butter
1 1/2 teaspoons kosher salt
pepper, to taste

Steps:

  • Scrub and cut the potatoes into quarters, and place in a large pot of water. Bring to a boil, and cook until potatoes are tender.
  • Place the cabbage, onion and water in a large pot and turn heat on to high. When the water starts to boil and sizzle (about a minute), cover the pot with a lid and reduce heat to low, and cook for about 8 minutes until they are tender, not mushy.
  • Using a potato ricer, press the potato into the pot of cabbage and onion until all of the potato pieces have been pressed (remove the skins between pressings). Add the butter, cream, salt and pepper and gently mix until it is thoroughly combined. Taste to see if any more seasoning is necessary.
  • Serve warm. If desired, wrap the "coin, ring, and button" in some paper to tuck under the colcannon (you don't want your guests to choke)!

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