Colcannon And Potato Pancakes Recipes

COLCANNON RECIPE (CABBAGE AND POTATOES)

Steps:

• Bring a large pot of salted water to a boil. Cook potatoes 12-15 minutes or until fork tender.
• If using white onion, dice into ½-inch pieces. If using leeks, cut off the dark greens and discard. Thinly slice the whites and light green parts, rinse well. Set aside. Cut cabbage into 1-inch pieces.
• Meanwhile, if using, cook bacon in a large skillet until crisp. Set aside to cool, reserve drippings.
• Add 1 tablespoon of butter to the bacon drippings. If you are not using bacon, add 3 tablespoons of butter to a large skillet.
• Cook onion or leeks and cabbage over medium heat in the drippings or butter until onion is translucent and cabbage is tender.
• Once cooked, drain the potatoes and place them back into the warm pot. Mash potatoes with a potato masher adding cream and ¼ cup butter as needed. Season with salt and pepper.
• Gently fold together mashed potatoes, cabbage & onions. Top with additional melted butter if desired and crumbled bacon if using.

COLCANNON RECIPE

Steps:

• Boil the potatoes with the garlic for 15 - 20 minutes until cooked through.
• While the potatoes are cooking, melt 100g of the butter in a small frying pan and saute the cabbage and spring onions for 3 - 4 minutes until softened.
• Drain the potatoes and mash (leave the garlic in).
• Add the cabbage and spring onions (including the butter they were cooked in) to the potatoes.
• Meanwhile warm the remaining butter and cream until the butter is melted (I do this in the pan I fried the cabbage in). Add to the potato and cabbage mixture.
• Add the chives and plenty of salt and pepper and stir until throughly combined. Serve immediately with extra butter and chives to garnish.

MASHED POTATO AND CABBAGE PANCAKES

Steps:

• To prepare the cabbage, remove the outer leaves and quarter a small head or 1/2 of a larger head. Core and place in a steamer above 1 inch of boiling water. Steam 10 to 15 minutes, until tender when pierced with a knife or skewer. Remove from the heat and allow to cool, then squeeze out water, and chop fine. Mix with the potatoes in a large bowl. Add the chives, baking powder, marjoram if using, salt, pepper, and flour. Beat the eggs and stir in.
• Begin heating a large heavy skillet over medium heat. Heat the oven to 300 degrees. Add 2 tablespoons of the oil and when it is hot carefully scoop up heaped tablespoons of the potato mixture and use a spoon or spatula to ease them out of the spoon into the pan. Gently flatten the mounds slightly with the back of a spoon or a spatula but don't worry if this is hard to do - if they stick -- because when you flip them over you can flatten them into pancakes. Brown on the first side - about 2 or 3 minutes - and using a spatula, flip the mounds over and gently push them down so that they will be shaped like pancakes. Brown on the other side and remove to a baking sheet. Continue with the remaining potato mixture, adding oil to the pan as necessary.

COLCANNON AND POTATO PANCAKES

Steps:

• Peel and cube potatoes and place in boiling water.
• Cook until tender, as for mashed potatoes.
• In a large skillet, saute the garlic, onion and cabbage until the cabbage is limp, but not brown.
• When potatoes are done, mash with seasonings, butter and milk per your taste.
• Add the sauteed onions, garlic and cabbage and mash until well mixed, there will be pieces of cabbage, but that's okay.
• Serve as you would mashed potatoes.
• For the potato pancakes, use the leftover Colcannon and add beaten eggs, flour and baking powder to them.
• In a skillet with oil place hand shaped potato pancakes and cook until brown on one side and then carefully flip and brown on the other.
• Serve with applesauce and sour cream.

COLCANNON WITH CRISPY LEEKS

Steps:

• In a medium pot, combine the potatoes with enough water to cover them by 2 inches and a large pinch of salt. Boil until tender enough to easily pierce with a fork, 15 to 25 minutes. Drain.
• Meanwhile, in a large skillet, melt butter, along with a drizzle of oil, then add leeks and a pinch of salt. Sauté over medium heat for 5 or so minutes. When the leeks are golden, spoon some out onto a plate to use for garnish.
• To the leeks in the pan, add the garlic cloves, and cook them for a minute until fragrant. Then, toss in the greens. Season with more salt and cook, tossing them, until the greens are wilted and very tender. If the pan looks dry, add a splash of water.
• Now add the potatoes to the skillet and mash them (so they're either smooth or chunky), and add some milk or vegetable broth, if you like, and a lot of butter. Taste, and add more salt and lots of pepper. Scatter on the fried leeks and more butter to melt in little pools across the top.
• Top with a fried egg or some smoked salmon, or serve a simple green salad on the side.

LEFTOVER COLCANNON (IRISH POTATO & CABBAGE) CAKES {VEGAN}

Steps:

• In a large saute pan, add 1 Tbl of vegetable oil and the sliced onions. Saute until almost tender. Add the carrots and both cabbages. Saute until almost tender. You may or may not need more oil. You want them to still have a bit of texture. Cool completely.
• Add to the 4 scoops of leftover Colcannon.
• It's best if the leftover Colcannon is cold. Do not add additonal liquid.
• Once combined, add the flour, salt and pepper. Mix well.
• Preheat a saute pan with 1 Tbl of vegan Margarine over medium heat.
• With floured hands, using the same ice cream scoop, scoop into your hands and form first into a ball and then flatten slightly to form the cake. Place immediately in the hot pan.
• Cook on each side until golden brown, flipping once.
• Drain on paper towels.
• Serve with a dollop of vegan sour cream or the stout gravy from our basic Colcannon recipe!