Colcannon And Potato Pancakes Food

COLCANNON AND POTATO PANCAKES

Steps:

• Peel and cube potatoes and place in boiling water.
• Cook until tender, as for mashed potatoes.
• In a large skillet, saute the garlic, onion and cabbage until the cabbage is limp, but not brown.
• When potatoes are done, mash with seasonings, butter and milk per your taste.
• Add the sauteed onions, garlic and cabbage and mash until well mixed, there will be pieces of cabbage, but that's okay.
• Serve as you would mashed potatoes.
• For the potato pancakes, use the leftover Colcannon and add beaten eggs, flour and baking powder to them.
• In a skillet with oil place hand shaped potato pancakes and cook until brown on one side and then carefully flip and brown on the other.
• Serve with applesauce and sour cream.

COLCANNON POTATO CAKES

Steps:

• In a large bowl combine the leftover colcannon or plain mashed potatoes with the whisked egg. Stir to combine.
• Sprinkle the flour over the potatoes one tablespoon at a time and mix well to combine before adding another tablespoon.
• Stir in the cheddar cheese and mix well. Add salt and pepper to taste.
• Use a large cookie scoop to portion out a ball of mashed potato dough. Form each ball into a patty, about 3" in diameter. Transfer to a baking sheet or platter (one that will fit in your refrigerator or freezer). Continue in this fashion until you've used up all the potato mixture. Transfer the potato patties to the freezer for about 5-10 minutes or until they firm up a little, without freezing.
• Add the panko to a shallow bowl and gently shake it into a single layer.
• Coat each of the patties evenly in the panko breadcrumbs and return to the baking sheet. Freeze for an additional 5-10 minutes. (If they're too soft, especially initially, they'll break apart when frying.)
• Heat a large nonstick skillet over medium to medium high heat. Drizzle in enough olive oil to coat the bottom of the pan. When the oil is hot and starts to moire and slick across the surface, it's ready to fry.
• Working in batches, gently add the potato cakes to the skillet and fry for 3-4 minutes until the bottom of the patty is golden brown.
• Carefully flip the patty (they'll be soft) by placing the fingertips of one hand over the patty and lifting with a spatula. Quickly flip the colcannon cakes and brown on the opposite side, another 3-4 minutes.
• Transfer the patties to a dish lined with paper towels. Continue to fry in this manner until you've fried all the patties.

COLCANNON

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.

SPINACH POTATO PANCAKES/COLCANNON CAKES

Steps:

• 1. In a large bowl add the left over mashed potatoes, (or use freshly mashed)The amound added is an estimate guess.
• 2. Add Chopped onions (Precook in microwave 3 minutes)
• 3. Add 2 large eggs
• 4. Combine flour, garlic powder & pepper then add to potatoes.
• 5. Add Panko Bread Crumbs.
• 6. Drain Canned Spinach and add to potato mixture.
• 7. Mix to combine and shape into desired size patties.
• 8. Heat oil and butter in a large 16 inch skillet till oil is hot.
• 9. Add patties and cook till browned on first side, then flip and brown on other side.
• 10. Serve while HOT WITH A PAT OF BUTTER or Applesauce.

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.

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.

POTATO PANCAKES

Steps:

• If you've got potatoes not mash, cook them in boiling water until tender. Drain well and press through a potato ricer or mash. Weigh out 250g and cool.
• Sieve the flour and baking powder onto cooled mash. Whisk eggs and milk together and add to the potato mix with the chives. Whisk the batter until smooth.
• Heat a large non-stick frying pan over a medium heat. Add ½ tsp sunflower oil and a dot of butter. When the fat is hot, start to cook the pancakes. Add 1 tbsp of batter for each pancake and cook 4 at a time. Cook for about 1 min until the underside is golden brown and small bubbles appear.
• Flip the pancakes and cook until golden. Remove from the pan and keep warm while you cook the remaining pancakes in the same way, adding a tiny bit of oil and butter to the pan as and when needed. Serve the pancakes in stacks with creamy scrambled egg and crisp rashers of streaky bacon.

COLCANNON POTATOES

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.