Colcannon Fritters Recipes

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.

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.

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.

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.