DIANE'S COLCANNON
While colcannon seems to be associated with St. Patrick's Day, I love the combination of potatoes, cabbage, onion, and bacon all through the cooler months of fall and winter! I attend an annual St. Paddy's Day party and this is the dish I'm always asked to bring...and I'm happy to say that the bowl comes home empty every time!
Provided by DianeF
Categories Side Dish Potato Side Dish Recipes
Time 40m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 250.1 calories, Carbohydrate 29.8 g, Cholesterol 26 mg, Fat 12.6 g, Fiber 4.6 g, Protein 5.8 g, SaturatedFat 6 g, Sodium 217.2 mg, Sugar 4.4 g
ST. PATRICK'S COLCANNON
This is an 'Irish' way to deal with the leftover corned beef after the American corned beef and cabbage feast. My husband considers this a wonderful part of the corned beef cycle. I use red potatoes with skins on, substitute ham for the corned beef, and leeks for the green onions, depends on what's in the fridge.
Provided by Lisa Deutsch Harrigan
Categories Main Dish Recipes Beef Corned Beef Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Place potatoes in a large saucepan and add water to cover by 1-inch. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Stir in cabbage along with 2 tablespoons of butter; cover, and simmer until the cabbage has softened. Drain.
- Melt 1/2-cup butter over medium heat. Stir in garlic and the white parts of the green onions. Cook until the garlic has softened and mellowed.
- Drain the potatoes and mash with white pepper to taste. Fold in melted butter, milk, cabbage, and corned beef. Sprinkle with green onion tops to serve.
Nutrition Facts : Calories 524.4 calories, Carbohydrate 38.2 g, Cholesterol 94.6 mg, Fat 33.5 g, Fiber 6.8 g, Protein 20 g, SaturatedFat 16.7 g, Sodium 190.5 mg, Sugar 8.4 g
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 (ST PATRICKS DAY)
I stumbled across this recipe last year in Culinary, when we had to research another countries staple dishes. Looking at it, It's not the most appealing thing in the world. But Sure is Tasty! Traditionally Made with Cabbage or Kale. I prefer to use Kale because I'm not a huge fan of Cabbage...But all the less. It's festive and Tasty. Perfect for St. Patricks Day!!! (I Have also had this with Parsley and a little fresh Basil, and that is also delicious!)
Provided by Anthony Nicometi Jr @AnthonyNicometi
Categories Vegetables
Number Of Ingredients 8
Steps:
- Peel and Cube Potatoes, Boil Potatoes until Fork tender. Drain, and set aside
- In the same pot of water, Blanch the Kale (Or Cabbage) for 90 Seconds.
- In a blender or food Processor, Place your Kale, and Green onions and Puree until a paste
- Mash the Potatoes with the 2T of sour cream and 1/2 stick of Butter and 1/4 cup of Half & Half until desired consistency
- Add The Kale and Green Onion Paste and mash until combined. Garnish with Chives and ENJOY! :D
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- Fill a large pot of water with enough room to cover the potatoes by 1 inch (with plenty of room for the potatoes). Bring to a boil.
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