One Pot Colcannon Recipe Cabbage And Potatoes

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.

ONE POT COLCANNON RECIPE (CABBAGE AND POTATOES)

Steps:

• In a large nonstick pot, heat butter over medium high heat.
• Add garlic, onion and cabbage and saute until cabbage is tender.
• Add mashed potatoes, green onions, heavy cream, butter, salt, pepper and mix everything together gently.
• Sprinkle cooked, crumbled bacon and top off with more butter. Enjoy!

COLCANNON (IRISH MASHED POTATOES WITH CABBAGE)

Steps:

• Gather the ingredients.
• Place cabbage, onion, and water in a saucepan or Dutch oven and quickly bring to a boil. Reduce heat, cover, and simmer about 8 minutes until tender. Do not overcook.
• Add mashed potatoes , milk, butter or margarine, salt , and pepper . Mix well, stirring often until heated through. Serve warm as a side dish.
• Enjoy!

CLASSIC IRISH COLCANNON

Steps:

• Bring a pot of water to a boil and add a teaspoon of kosher salt. Add the whole potatoes to the boiling water and cook for 15 minutes or until the potatoes are tender. (Check this by sticking the largest potato to the center with a sharp knife. If it comes out smoothly on its own, the potatoes are done).
• Place a large skillet over medium heat and add 2 tablespoons of butter and half a teaspoon of kosher salt. When the butter melts, add the cabbage and stir to coat. Place the lid on the pan and cook for a minute. Stir the cabbage.
• Cook the cabbage for 3-4 minutes, stirring after each minute so the cabbage doesn't burn. When the cabbage begins to wilt, stir in the water and place the lid on the pan to steam the vegetable. Steam for 3-4 minutes or until the water has mostly evaporated. Set aside.
• Drain the potatoes and transfer them to a large mixing bowl.
• Use a potato masher to roughly mash the cooked potatoes (skins and all). Add the butter and half and half a little at a time and continue to mash and blend the potatoes. They should be fairly smooth, but rustic. (Note: if your potatoes seem too stiff, you can add addtional half and half 2 tablespoons at a time).
• Add the remaining half teaspoon of kosher salt and black pepper. Mix well.
• Stir in the cooked cabbage until well combined. Taste for seasoning and adjust as necessary.

EASY IRISH COLCANNON

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.

IRISH COLCANNON (CREAMY POTATOES AND CABBAGE)

Steps:

• Strip outer leaves from cabbage.
• Shred cabbage (or kale), place in a saucepan with water to cover the bottom and bring to a boil.
• Reduce heat and simmer until crisp-tender, about 5-10 minutes.
• Drain well.
• (opt.) Liquefy in blender.
• Boil potatoes in a separate kettle, covered with water, until tender.
• In a small saucepan cook leeks or onions and cream(or milk) about 10 minutes.
• Mash potatoes then season with salt, pepper and mace.
• Mix in the onions and milk.
• Combine the potato mixture with cabbage or kale, beating it to a pale green fluff over low heat.
• Pour into a deep warmed dish.
• Dab with butter or margarine.
• NOTE: Leftovers can be fried in oil until crisp and brown on both sides.
• OPTION: Substitute ground nutmeg for mace.