My Colcannon Food

COLCANNON (IRISH POTATO) RECIPE

Steps:

• Place potatoes in a medium sauce pan and cover by 1" with water. Bring to a boil and boil for 15 minutes until tender. Drain, add 3 tbsp butter and milk and return potatoes to pot and mashed until desired consistency is reached.
• Meanwhile, add 1 tbsp of butter to a skillet and add cabbage and white parts of the green onion and sauté until cabbage is just starting to soften.
• Mix cabbage and potato together. Top with remaining butter and green onion.

COLCANNON RECIPE

Steps:

• Cook potatoes in boiling water in large saucepan 20 min. or until tender.
• Meanwhile, cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Add onions to reserved drippings; cook and stir 2 min. or until crisp-tender. Add water; stir to release browned bits from bottom of skillet. Add cabbage; mix well. Cover; cook 7 min. or until cabbage is tender and water is cooked off, stirring occasionally.
• Drain potatoes; return to pan. Add butter. Mash potatoes until creamy, gradually adding milk. Add cabbage mixture and bacon; mix well.

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:

• Peel the potatoes and cut them into 2-inch pieces. Add them to a Dutch oven and cover with 1 inch of water. Bring to a boil over medium-high heat and add 2 tablespoons of salt. Boil, stirring occasionally, until the potatoes are very tender, about 15 minutes. Drain the potatoes in a colander and set aside.
• In the same Dutch oven, melt the butter over medium heat. Add the cabbage or mixture of greens, the remaining 1 teaspoon of salt, and the pepper. Cook, stirring often, until the cabbage mixture ;is softened, about 5 minutes.
• Reserve 1/4 cup of the green onions for garnish and add the remaining green onion and garlic into the cabbage mixture. Cook, stirring often, until the garlic is lightly browned, about 2 minutes.
• Reduce the heat to medium-low. Add the half-and-half and cook 2 to 3 minutes until warm. Add the potatoes, then mash and stir until the mixture is well combined. Season with additional salt and pepper, to taste.
• Transfer the colcannon to a serving dish and top with more butter, if preferred. Sprinkle with the reserved 1/4 cup green onions.

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.

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.