EASY IRISH COLCANNON
Traditional Irish potato dish, very easy to make. Bear in mind that the UK and Ireland weren't exactly known for their cuisine, but for authenticity, this is what you want. For unauthentic but enhanced flavor, you can add bacon bits, or Cheddar cheese, or both.
Provided by Spy Glass
Categories Side Dish Vegetables
Time 40m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 271.7 calories, Carbohydrate 41.5 g, Cholesterol 27.8 mg, Fat 10.4 g, Fiber 9.2 g, Protein 6.9 g, SaturatedFat 6.4 g, Sodium 113.2 mg, Sugar 8.4 g
COLCANNON
This is a recipe from County Mayo. It is traditional Halloween fare but good anytime! Kale can be substituted for cabbage.
Provided by Marc Boyer
Categories Side Dish Potato Side Dish Recipes
Yield 5
Number Of Ingredients 7
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.
Nutrition Facts : Calories 302.4 calories, Carbohydrate 28.6 g, Cholesterol 52.7 mg, Fat 19.7 g, Fiber 4.9 g, Protein 5.3 g, SaturatedFat 12.4 g, Sodium 179.8 mg, Sugar 7.3 g
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
COLCANNON POTATOES
Every Irish family has its own colcannon recipe, since it's a classic dish. My recipe comes from my father's family in Ireland. It's part of my St. Pat's menu, along with lamb chops, carrots and soda bread. -Marilou Robinson, Portland, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 12 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 168 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 361mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
COLCANNON IRISH POTATOES
My mother came from Ireland as a teen and brought this homey recipe with her. I find that it's a fantastic way to get my family to eat cooked cabbage-it is hidden in Grandma's potatoes! -Marie Pagel, Lena, WI
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat to medium; cook, covered, until potatoes are almost tender, 8-10 minutes., Add cabbage and onion; cook, covered, until cabbage is tender, 5-7 minutes. Drain; return to pot. Add salt and pepper; mash to desired consistency, gradually adding butter and milk.
Nutrition Facts : Calories 129 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 290mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
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 (IRISH POTATO SALAD)
Provided by Food Network
Categories side-dish
Time 35m
Yield 3 to 4 servings
Number Of Ingredients 12
Steps:
- Cut and steam the potatoes until tender. Return to the still hot pot and add 1/4 cup butter, milk, kosher salt and 1/4 teaspoons pepper. Mash together.
- Melt the remaining butter in a large pot over medium heat. Add shallots and leeks. Saute until they begin to soften. Add the kale and toss until soft and wilted but still bright green, about 3 minutes. Add the cabbage and toss until tender-crisp, about 8 minutes. Sprinkle with nutmeg, salt and the remaining pepper.
- Mix the cabbage and mashed potatoes together well. Sprinkle with the green onion slices before serving.
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- Wash, peel, and dice up the potatoes. Rinse in cold water. Then add the potatoes into a large pot. Add enough water to cover them. Thoroughly salt the water. Boil the potatoes until they are fork tender. Drain the water out of the potatoes.
- Add the potatoes back to the pot. Mash together with milk, 1/4 cup butter, and salt and pepper to taste. Mash the potatoes into small pieces, but not like mashed potatoes. You want to leave it lumpy.
- Cut up the onions and the leeks into bite sized pieces. Be sure to wash the leeks thoroughly. The best way to wash the leek is to add it to a bowl of water after it is cut. Swish it around and let the dirt fall out. Remove the leek from the water.
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5/5 (8)Category Side DishCuisine IrishCalories 382 per serving
- Place the potatoes into a medium pot of lightly salted water. Bring to a boil, then simmer for 15-20 minutes until the potatoes are fork tender, but not falling apart. Drain and place into a large bowl along with the cream and butter. Keep warm.
- While the potatoes are boiling, place the butter and onions into a medium sized frying pan. Fry until the onions are soft. Add in the cabbage and fry until softened to your liking. (some people prefer a toothsome cabbage; some prefer it quite soft.)
- At this point, the potatoes should still be hot as you have been cooking the cabbage while the potatoes boiled. Mash the potatoes/butter/cream until smooth.
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5/5 (10)Total Time 40 minsCategory Side DishCalories 447 per serving
- Place the potatoes in a large pot and cover with cold water, with about an inch of water above the potatoes. Bring to a boil and cook for 15-20 minutes, or until fork tender.
- Meanwhile, melt the butter in a separate large pot over medium heat and add the chopped kale. Cook the kale for 3-4 minutes, until wilted. Add the green onions (reserve a small amount for garnish) and stir together for another minute.
- Drain the potatoes in a colander, then add them to the kale. Pour in the milk, and season with salt and pepper. Mash the potatoes with the greens until fluffy and well combined.
- Transfer the colcannon to a serving bowl and top with a light sprinkle of green onion and a pat of butter.
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5/5 (4)Category Side DishCuisine IrishTotal Time 30 mins
- Add the potatoes to a large saucepan or dutch oven and cover with chicken stock. Bring to a boil and cook, covered, for 15 to 20 minutes or until the potatoes are fork tender.
- While the potatoes are boiling, cook the bacon in a large heavy bottomed skillet. Remove the bacon from the pan, and transfer to a paper towel lined plate. Once cool, crumble.
- Add the cabbage, onion, and garlic to the skillet and sauté in the remaining bacon fat. Season with salt and pepper and cook until the vegetables are soft and translucent, about 5 to 7 minutes.
- Drain the potatoes and mash. Mix in the milk and beat until you get the desired consitency. Stir in the cabbage and onion mixture and the bacon. Taste and season with more salt and pepper if needed.
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Cuisine ITotal Time 1 hr 5 minsCategory SaladCalories 677 per serving
- Add salt and bring the water to boil and then reduce heat to simmer for 40 minutes, or until potatoes are tender.
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- Place potatoes in a medium saucepan and cover with one inch water. Bring to a boil and boil for 15 minutes until tender.
- Drain, add three tablespoons butter and milk, and return potatoes to pot. Mash until desired consistency is reached.
- Meanwhile, add one tablespoon of butter to a skillet and add cabbage and white parts of the green onion and sauté until cabbage is just starting to soften.
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Estimated Reading Time 1 min
- Place corned beef in a large pot, add stout and/or water enough to cover by 1 inch. Heat to medium-low, cover, and simmer until beef is tender, about 2 1/4 hours.
- 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.
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- Place the potatoes in a large pot over high heat. Pour salted water into the pot until the potatoes are completely submerged. Bring the potatoes to a boil.
- Reduce the heat to medium-low and simmer for 20 to 25 minutes, or until the potatoes are fork-tender. Drain and transfer the potatoes into a large bowl.
- Mash the potatoes with a masher, fork, or electric mixer until the desired consistency is achieved.
- In a small saucepan over medium heat, cook the butter and half-and-half until melted and combined, about 3 to 5 minutes.
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- Put the quartered potatoes in a large pot and fill it with enough cold water to cover the potatoes by one inch. Add 2 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork tender, 12-15 minutes
- Drain potatoes in a colander. Immediately return the drained potatoes to the still-warm pot. Put the pot over low heat and shake until the potatoes are dry. Remove from heat.
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