Colcannon Potato Cakes Catherine Fulvio Recipes

COLCANNON WITH KALE RECIPE

Steps:

• Boil the potatoes in salted water until tender, about 10 to 20 minutes. Drain the potatoes in a colander and return them to the pot.
• In another pan, simmer the onion slices in the milk until the onion is soft. Strain the onions from the milk, reserving the milk.
• In a four quart saucepan, bring one inch of salted water to a boil. Add the kale, cover, and let simmer for 3 to 5 minutes, until the kale is tender but still bright green. Strain.
• Mash the potatoes with a potato masher with 3 tablespoons of the butter. Add the onions and kale, and mix with a spoon. Add the milk and mix until the mixture is creamy. Salt to taste. Dot the top of the potatoes with the rest of the butter, and serve with more butter.

COLCANNON CAKES

Steps:

• Make the colcannon: Make the colcannon first (see our colcannon recipe .) Put potatoes in a pot, cover with cold, well salted water by an inch, bring to a boil, and cook until fork tender, about 15 to 20 minutes. Drain the potatoes and remove them from the pot. Melt the butter in the still warm pot, add the chopped greens, cook for 3-4 minutes until wilted, then add the green onions and cook for another minute. Add the potatoes, milk or cream to the pot, mash until everything is well mixed.
• Mix with egg, flour, salt, and chill: Mix the egg, flour and salt in with the colcannon. You may want to chill the mixture for 15 minutes or longer to make it easier to shape the patties.
• Form into patties: Form into little cakes of whatever size you want, but make them flat so they will cook through without burning. If the mixture is too wet, add more flour until the mixture is easy to shape.

EASY COLCANNON

Steps:

• Place potatoes in a Dutch oven; cover with water. Bring to a boil. Cover and cook over medium heat for 12-15 minutes or until potatoes are almost tender, adding the cabbage during the last 5 minutes of cooking., Meanwhile, in a small saucepan, combine green onions and milk. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until onions are soft., Drain potato mixture. Mash with milk mixture, butter, salt and pepper.

COLCANNON POTATOES

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.

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.

BRAISED BACON WITH COLCANNON CAKES

Steps:

• Put the bacon joint in a flameproof casserole dish or heavy-based saucepan and cover with water. Pop on a lid, bring to the boil, then simmer gently for 45 mins until cooked. Meanwhile, boil the potatoes in a pan of salted water for 20 mins. five mins before the end of cooking, add the cabbage. Drain well, return to the pan for 1-2 mins to dry out, then mash together.
• Add 1 tbsp of the oil to a frying pan with the onion and cook over a medium heat for 5 mins. add this to the potatoes and cabbage, and mix together with a little seasoning. Set aside. Meanwhile, drain the bacon and leave to rest for 10 mins.
• Put the flour on a plate. Shape the potato and cabbage mixture into 8 cakes, then roll them lightly in the flour, tapping off any excess. Add 1 tbsp oil to the frying pan and fry the cakes in 2 batches for 3-4 mins on each side until golden.
• Cover the potato cakes with foil and set aside. Wipe the frying pan with kitchen paper, then add the remaining oil. Crack in the eggs and cook until the white is set and the yolk is still runny.
• Slice the bacon and serve with the potato cakes, eggs and ketchup.

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!