Main Dish Colcannon Cabbage Potatoes And Sausages Recipes

CABBAGE AND POTATOES (COLCANNON)

Steps:

• Scrub potatoes, removing dark spots, sprouts, and any areas that are green under the skin. Peel russet potatoes, but leave the peeling on if using thin-skinned potatoes like red or Yukon Gold. Cut into 1 to 2-inch chunks.
• Place potatoes in a large saucepan and cover* with water (about 6 cups). Add salt. Cover pan and bring to a boil over medium-high heat. (Watch carefully so it doesn't boil over.) Immediately reduce heat to medium-low and simmer uncovered until potatoes are just becoming soft, about 5 to 7 minutes. NOTE: While potatoes cook, Skip down and begin to prepare cabbage.
• When potatoes are done, scoop out 1/2 cup cooking liquids if desired, then drain in a colander. Return potatoes to the pan. Immediately add 2 tablespoons butter to melt.
• Add yogurt and milk (or reserved cooking liquids). Mash with a wooden spoon, fork, or food masher to desired consistency. NOTE: Beat with a mixer if you want a very smooth texture, but don't overdo it or they will become gummy. Cover to keep warm.
• While potatoes are cooking, chop onion. Heat butter in a large skillet over medium-low heat and add onion. Cook and stir while you continue.
• Cut cabbage into 1/4-inch-thick slices, then coarsely chop. Add cabbage, salt, pepper, and hot sauce to onions. Cook and stir until tender, about 5 to 7 minutes.
• Preheat oven to 450°F (unless you plan to cook it later). Spray or rub oil into baking dash.
• Stir cabbage mixture into mashed potatoes.
• Grate cheese. Add half to the potato-cabbage mixture, then pour into baking dish. Smooth off the top and sprinkle remaining cheese evenly over it. NOTE: At this point, you can bake it, or cover with plastic and refrigerate up to 1 day ahead.
• Bake uncovered until top is browned, about 20 minutes. NOTE: If you made this ahead and refrigerated it, cook at 375°F for 40 to 45 minutes, to heat through thoroughly.
• Let stand about 10 minutes before serving. Sprinkle chopped parsley on top if desired.

MAIN DISH COLCANNON (CABBAGE, POTATOES AND SAUSAGES)

Steps:

• In large skillet or dutch oven, brown the sausages in the butter.
• Remove sausages.
• Add potatoes and onions to drippings in pan and stir to coat.
• Add cabbage and parsley and mix well.
• Place sausages on top of mixture.
• Cover with tight fitting lid and simmer, stirring occasionally until potatoes and cabbage are soft.
• Add ale as needed to keep colcannon moist. (yes, you can drink what you don't use for cooking!).
• As soon as the potatoes and cabbage are soft, remove the sausages, take a deep breath and add the Heavy Cream to the mixture until it resembles mashed potatoes.
• Add salt and white pepper to taste.
• Replace the sausages and serve.

DIANE'S COLCANNON

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.

FABULOUS COLCANNON (MASHED POTATOES AND CABBAGE)

Steps:

• Place potatoes into a large pot and cover with salted water. Bring to a boil, set heat to medium-low, and simmer until tender, about 20 minutes. Drain potatoes and transfer to a large mixing bowl.
• Stir milk, mayonnaise, and butter into potatoes. Mash with a potato masher until smooth.
• Cook and stir bacon in a large skillet over medium heat until fat is rendered, 3 to 5 minutes.
• Stir onion, garlic, and cayenne pepper into bacon and drippings and cook, stirring often, until onions are translucent, about 5 minutes.
• Stir cabbage and water into onion mixture until cabbage is wilted, about 5 more minutes. Season with salt and black pepper.
• Fold cabbage mixture into mashed potatoes.
• Cook and stir ham pieces in the same skillet used for cabbage mixture until lightly browned, 3 to 5 minutes.
• Stir cooked ham into mashed potato and cabbage mixture until combined.