Colcannon Fritters Food

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.

COLCANNON

Steps:

• In a large saucepan, boil cabbage until tender; remove and chop or blend well. Set aside and keep warm. Boil potatoes until tender. Remove from heat and drain.
• Chop leeks, green parts as well as white, and simmer them in just enough milk to cover, until they are soft.
• Season and mash potatoes well. Stir in cooked leeks and milk. Blend in the kale or cabbage and heat until the whole is a pale green fluff. Make a well in the center and pour in the melted butter. Mix well.

CLASSIC COLCANNON

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.

COLCANNON FRITTERS

Steps:

• 1. Mash your 3 potatoes, add the butter and sour cream. Next add your crumbled up bacon, diced green onions and shredded cabbage. Mix well. You will want the consistency thick so you can form your fritters. If you want, you can make ahead and refrigerate till time to fry them up.
• 2. I would make up the sauce ahead of time too. If you don't have the bbq horseradish sauce, just use some of your favorite bbq sauce and maybe start with a little less than a 1/4 cup. Taste and add more to your liking.
• 3. Prepare your dipping batter. Add your bisquick, buttermilk (I used lowfat), and add your whisked egg. Whisk together. You will want it to be a pancake batter type of consistency....a little thinner but still thick; adjust accordingly with more bisquick or buttermilk. Set aside when done.
• 4. Heat your oil in a pan till hot....test it make sure it is right temp. by dropping a little bit of batter into oil. If it starts to sizzle you are ready to fry your fritters. Next, dip your fritter into the batter; cover both sides and place down in the hot oil then repeat till pan is full. Leave space in between each one so they do not stick together. Flip in about a minute or two...you want them a golden brown. The other side will cook about the same time or a little less. Place on a paper towel lined plate and salt your fritters lightly and continue till finished. You can garnish with parsley and a dollup of sour cream or make some BBQ Horseradish sauce to dip them in. Either way, they are delicious.
• 5. If you have leftover BBQ Horseradish Sauce you can make up some deviled eggs the next day with it. They taste delicious made with this sauce.

TRADITIONAL IRISH COLCANNON

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.

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.

QUICK AND EASY TRADITIONAL BUBBLE AND SQUEAK DISH

Steps:

• Gather the ingredients.
• In a large frying pan, melt the butter over medium heat and make sure it doesn't brown. Add the finely chopped onion and fry gently for about 3 minutes or until soft and translucent.
• Turn the heat up ever so slightly and add the mashed potato and all of the chopped-up leftover vegetables. Add the chopped meat if using. Fry for at least 10 minutes, turning everything over continuously in the melted butter to ensure that the potato and vegetables are thoroughly reheated. You are also aiming to brown (but not burn) the outside edges of the vegetables, so occasionally press the mixture into the pan to brown a little before turning.
• Finally, when the mixture is heated right through, give the vegetables one long final press onto the base of the pan with a spatula and leave to cook for 1 minute. Flip over and repeat. Season with salt and pepper.
• Serve with either a fried or poached egg on top. Enjoy.