COLCANNON
Provided by Food Network
Time 2h
Yield 6 servings
Number Of Ingredients 8
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 RECIPE
Colcannon Recipe - Delicious, light and fluffy mashed potatoes with spring onions (scallions), cabbage, cream, plenty of butter and seasoning. Topped with chives, this Irish potato recipe is the ultimate comfort food side dish.
Provided by Sarah Barnes
Time 35m
Number Of Ingredients 9
Steps:
- Boil the potatoes with the garlic for 15 - 20 minutes until cooked through.
- While the potatoes are cooking, melt 100g of the butter in a small frying pan and saute the cabbage and spring onions for 3 - 4 minutes until softened.
- Drain the potatoes and mash (leave the garlic in).
- Add the cabbage and spring onions (including the butter they were cooked in) to the potatoes.
- Meanwhile warm the remaining butter and cream until the butter is melted (I do this in the pan I fried the cabbage in). Add to the potato and cabbage mixture.
- Add the chives and plenty of salt and pepper and stir until throughly combined. Serve immediately with extra butter and chives to garnish.
Nutrition Facts : Calories 406 kcal, Carbohydrate 26 g, Protein 6 g, Fat 32 g, SaturatedFat 20 g, Cholesterol 90 mg, Sodium 272 mg, Fiber 5 g, Sugar 2 g, ServingSize 1 serving
EASY COLCANNON
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
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
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
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
COLCANNON BAKE
I make this every St. Patrick's Day. My family loves it and I don't know why I don't make it more often. Don't forget to hide a dollar coin or two for the lucky children who find them.
Provided by Chardonnay Queen
Categories Side Dish Potato Side Dish Recipes Baked Potato Recipes
Time 1h30m
Yield 8
Number Of Ingredients 12
Steps:
- Place the potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Season the potatoes with salt, and mash with 6 tablespoons of butter, sour cream, egg, and milk.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole.
- Heat 1 teaspoon butter in a skillet over medium heat, and cook and stir the cabbage, leeks, and onion until the cabbage is tender and the onion is translucent, about 10 minutes. Crush 2 bouillon cubes into the cabbage mixture, and stir to blend and dissolve the cubes. Stir the cabbage mixture into the potato mixture until thoroughly mixed, and spoon into the prepared casserole.
- Bake in the preheated oven for 40 minutes; top with Cheddar cheese, and return to oven until the cheese melts, about 10 minutes.
Nutrition Facts : Calories 282.5 calories, Carbohydrate 30.8 g, Cholesterol 61.5 mg, Fat 15.4 g, Fiber 4.2 g, Protein 6.9 g, SaturatedFat 9.4 g, Sodium 451.2 mg, Sugar 3.4 g
GOLDEN COLCANNON PIE
This version of the classic Irish side dish of mashed potatoes and cabbage is baked into a sliceable form.
Provided by Ruth Cousineau
Categories Potato Side Vegetarian St. Patrick's Day Cabbage Green Onion/Scallion Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Steam cabbage in a steamer set over boiling water, covered, until just tender, 15 to 25 minutes. Remove lid, and when cool enough to handle, finely chop leaves.
- Preheat oven to 375°F with rack in middle.
- While cabbage is steaming, peel and quarter potatoes. Generously cover potatoes with cold water in a 3- to 4-quart saucepan and add 1 teaspoon salt. Bring to a boil, then reduce heat, and briskly simmer, partially covered, until tender, 25 to 30 minutes.
- Drain potatoes well and mash in a large bowl with 3 tablespoons butter. Stir in cabbage, scallions, and salt and pepper to taste. Cool to warm and stir in egg.
- Melt remaining 2 tablespoons butter. Brush pie plate with some of butter. Spread potato mixture evenly in plate and brush with remaining butter.
- Bake until golden, about 35 minutes. Let stand 10 minutes before serving.
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!
Nutrition Facts : Calories 151 kcal, Carbohydrate 18 g, Cholesterol 21 mg, Fiber 3 g, Protein 3 g, SaturatedFat 5 g, Sodium 115 mg, Sugar 4 g, Fat 8 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
COLCANNON
Look for floury potatoes - otherwise known as baking potatoes - as they have a lower moisture content and are perfect for the mash in this classic colcannon dish.
Provided by Hugh Fearnley-Whittingstall
Categories Side dishes
Yield Serves 2 or 4 as a side dish
Number Of Ingredients 6
Steps:
- Sieve or mash the potatoes and mix with the cabbage and cream. Season well with salt and pepper.
- Fry the onion in the fat over a moderate heat until it is soft and beginning to brown.
- Using a spatula, press half the potato and cabbage mixture in an even layer on to the onion and fry for 4-5 minutes until it is well browned and crispy underneath.
- Cut the mixture into 4 quarters with the spatula or palette knife and turn them over carefully so that the crispy bit is uppermost. Press the remaining potato and cabbage mixture on to the first layer and after a few more minutes, cut and turn again.
- When the bottom is again browned, you will have a crispy top too, a crispy bottom, and a crispy layer in the middle.
CLASSIC COLCANNON
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
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.
IRISH COLCANNON - CASSEROLE
A delicious twist on the Irish Colcannon recipe transformed into a delicious casserole.
Provided by Julia Jordan | Julia's Simply Southern
Categories Dinner
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F (176°C)
- Cook bacon in a skillet until crispy. Set cooked bacon aside and reserve bacon fat from cooking. Dice the bacon.
- Next saute the baby kale in the skillet with the bacon fat until wilted. This will only take about a minute. Remove wilted baby kale and set aside.
- Next, add the peeled and sliced potatoes to a pot and cover with water. Bring to a boil and cook for 10 minutes until tender. Drain and add to a mixing bowl with softened butter. Whip the potatoes with a hand mixer until creamy. Add the heavy cream and mix to combine.
- Next - Add the salt, pepper, mayonnaise (or sour cream) to the potato mixture. Mix to combine.
- Finally, add the wilted baby kale greens, half of the diced green onions, half of the diced bacon and half of the grated cheese to the potato mixture and stir to combine everything together.
- Add the potato mixture to a casserole dish and top with the remaining shredded cheese. Bake for 20 minutes or until the cheese is melted. Garnish the top of the casserole with the remaining diced scallions and bacon.
Nutrition Facts : Calories 270 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 40 milligrams cholesterol, Fat 15 grams fat, Fiber 3 grams fiber, Protein 9 grams protein, SaturatedFat 8 grams saturated fat, Sodium 521 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
RUMBLEDETHUMPS - CELTIC POTATO, CABBAGE & CHEESE GRATIN
A wonderful combination of mashed potatoes, Savoy cabbage, cheese & chives - baked OR grilled to give a crispy cheesy topping. This is one of my very favourite family recipes - my Mum used to make it, as did her Mum before her! This is a Scottish recipe, similar to Irish Colcannon, which is also a potato & cabbage dish. You can serve this as a vegetable accompaniment or as a light luncheon dish with crusty bread & extra vegetables. P.S. My daughter calls this baked Bubble and Squeak & always asks for it when she comes home from university!
Provided by French Tart
Categories Lunch/Snacks
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 225C/450F - ONLY if you wish to bake this. Otherwise, this dish can be grilled.
- Lightly grease a heat resistant serving or baking dish.
- Boil the potatoes for about 20 minutes or until soft.
- At the the same time, boil the savoy cabbage for 5 minutes maximum - take off the heat, drain & allow to cool in a colander.
- Drain the potatoes and add the butter, milk, salt and pepper. Using a potato masher or hand held mixer - mix & mash the potatoes thoroughly until smooth & with no lumps.
- Add the cabbage & chives to the mashed potatoes - gently mix together.
- Pile the Rumbledethumps mixture into your serving or baking dish - scatter the grated cheddar cheese over the top and EITHER, bake for 15 - 20 minutes in the oven OR put under a hot grill for about 5 minutes, until the cheese has melted and is bubbling.
- Serve immediately with grilled or roast meat, casseroles, stews or roast chicken.
- This also makes a wonderful vegetarian meal or a light luncheon dish - serve with crusty bread and extra vegetables if you wish.
- This serves 4 people as an accompaniment and 2 people as a light luncheon dish.
COLCANNON RECIPE
Enjoy traditional Colcannon, an Irish mashed potato with kale recipe, that's a St. Patrick's Day and Halloween favorite.
Provided by Alexa Blay
Categories Side Dishes
Time 30m
Number Of Ingredients 6
Steps:
- Place the potato chunks into a large pot. Add cold water until the potatoes are covered with an inch of water. Add 1 - 2 Tablespoons of salt to the water (depending on taste preference).
- Bring to a boil, and boil until the potatoes are fork tender (roughly 15 to 20 minutes). Drain the potatoes in a colander.
- Return the pot to the stove over medium heat, and melt the butter. Add the kale and saute until tender and wilted (about 3 to 4 minutes). Add the green onions and saute for an additional minute. Pour in the half and half, and stir to combine. Turn the heat off.
- Add the potatoes, and use a potato masher to mash. Stir to mix the mashed potatoes with the greens.
- Taste and adjust salt to your preference. Serve hot with a dab of butter.
Nutrition Facts : Calories 310 calories, Carbohydrate 37.7 grams carbohydrates, Fat 15.8 grams fat, Fiber 3 grams fiber, Protein 5.6 grams protein, ServingSize 1/6, Sugar 4.2 grams sugar
COLCANNON
Easy colcannon potatoes are an Irish mashed potato recipe with leeks, cabbage, kale and scallions that makes the perfect St. Patrick's Day food or side dish.
Categories side dish
Time 35m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Place potatoes in a large pot, add enough cold water to cover, and bring to a boil. Add 1½ teaspoons salt, reduce heat and simmer until just tender, 15 to 18 minutes. Drain potatoes and return to the pot.
- Meanwhile, melt 1 tablespoon butter in a large skillet on medium-low. Add leek and cook, covered, stirring occasionally, for 5 minutes. Stir in garlic and cook 1 minute. Add cabbage and cook, partially covered, stirring occasionally, until just tender, about 5 minutes. Remove from heat and toss with kale (it will begin to wilt).
- Add half-and-half, remaining 2 tablespoons butter and ½ teaspoon salt to potatoes and gently mash. Fold in cabbage-kale mixture. Serve sprinkled with scallions, cracked pepper and additional butter, if desired.
COLCANNON
Steps:
- Begin by boiling the potatoes in salted water (1/4 tablespoon) until fork tender. Drain in a colander.
- Saute the sliced cabbage in the olive oil on medium heat with the thyme. Cover and cook until soft, stirring occasionally.
- In a small saucepan, warm the broth. Return the cooked potatoes to the pot they were boiled in and mash. When the cabbage is cooked, fold into the potatoes. Add the Organic Chicken Broth, 1/2 cup at a time, using only what's needed to make them creamy. Add salt and pepper to taste.
- Put all the ingredients into a large soup pot and fill the entire pot with cold water, covering the chicken and vegetables as much as possible. Stir. Bring to a boil, and then reduce to a simmer. Cook uncovered for a couple of hours to extract the vegetable flavors. Strain over another soup pot or large bowl, separating the scraps from the broth. Divide among containers and freeze.
TRADITIONAL IRISH COLCANNON
Creamy mashed potatoes, kale, and onion are mixed together to create this wonderful traditional Irish colcannon recipe that is great with Irish stew.
Provided by Elaine Lemm
Categories Side Dish
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- Lightly salt a pot of hot water and simmer the potatoes until soft in the middle when pierced with a sharp knife.
- In a different pot, blanch the curly kale in boiling water for 1 minute.
- Drain the kale and reserve.
- Place the 1/2 cup of roughly chopped spring onions and the blanched kale into a blender and pulse for 10 seconds until roughly mixed. (You want the vegetables to have some texture.)
- Drain the potatoes and add 4 ounces of butter.
- Mash the potatoes and butter until smooth and creamy.
- Add the kale and spring onion mixture and stir well.
- Add the 1/4 cup of finely chopped spring onions and season with salt and pepper to taste.
- Top the mash with the optional 2 ounces of butter, if desired. Serve and enjoy.
Nutrition Facts : Calories 218 kcal, Carbohydrate 41 g, Cholesterol 10 mg, Fiber 5 g, Protein 6 g, SaturatedFat 2 g, Sodium 59 mg, Sugar 3 g, Fat 4 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
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4.2/5 (10)Total Time 50 minsCategory Side DishCalories 312 per serving
- Cook and Mash Potatoes - Cook the potatoes in boiling salted water until fork tender. Drain the water. Mash with half the butter while hot.
- Cook Cabbage - In a saucepan melt the remaining butter, add the shredded cabbage and add the water. Cook for 5 to 7 minutes, tossing occasionally, until the cabbage has softened and is cooked through.
- Mix Together - Add the cabbage to the potatoes. Add the milk, parsley, salt and pepper and stir everything together. Taste for seasoning and adjust as necessary. Add more milk if necessary.
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4.5/5 (49)Estimated Reading Time 6 minsServings 4
- Cover potatoes with water in a small pot; season with salt. Bring to a boil over medium-high heat, then reduce heat and simmer until a paring knife slides easily through the flesh, 30–40 minutes. Drain, let cool slightly, and peel.
- Meanwhile, melt 4 Tbsp. butter in a large saucepan over medium heat. Add leeks and cook, stirring frequently, until very soft, 8–10 minutes. Add garlic and cook, stirring frequently, until garlic is fragrant and leeks are just beginning to brown around the edges, about 3 minutes longer. Add 1 cup cabbage and cook, stirring constantly, until wilted. Add milk and cream and bring to a simmer.
- Add potatoes and remaining 1 cup cabbage, then coarsely mash with a potato masher. Season with salt and pepper.
- Transfer colcannon to a large serving bowl. Top with remaining 2 Tbsp. butter and sprinkle with scallion.
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- In a medium pot, cover the potatoes with cold water by an inch or two, add the tablespoon of salt, and bring to a boil. Turn down the heat to maintain a brisk simmer and cook until potatoes are tender, about 15 minutes give or take depending on how big the pieces are. Drain potatoes in a colander and set aside.
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- Add the milk, raise heat to high, and warm until gently simmering. Remove pot from heat. Return the potatoes to the pot, add the teaspoon of salt and the pepper, and mash well with a potato masher. Stir in the cheddar.
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