Best Colcannon Bake Recipes

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COLCANNON RECIPE (CABBAGE AND POTATOES)



Colcannon Recipe (Cabbage and Potatoes) image

Colcannon is the perfect dish for St. Patrick's Day! Combining the flavors of sweet cabbage, fried onion and creamy mashed potatoes creates a traditional Irish dish that will fill the family and leave them feeling satisfied!

Provided by Holly Nilsson

Categories     Side Dish

Time 50m

Number Of Ingredients 7

3 pounds potatoes (peeled & quartered)
½ cup cream (warmed)
¼ cup butter (melted)
6 slices bacon (optional, see note)
1 white onion (or 2 leeks)
½ head of cabbage ((approx. 6 cups))
3 tablespoons butter (melted)

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.

Nutrition Facts : Calories 322 kcal, Carbohydrate 36 g, Protein 7 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 53 mg, Sodium 216 mg, Fiber 4 g, Sugar 3 g, TransFat 1 g, UnsaturatedFat 6 g, ServingSize 1 serving

IRISH COLCANNON - CASSEROLE



Irish Colcannon - Casserole image

A delicious twist on the Irish Colcannon recipe transformed into a delicious casserole.

Provided by Julia Jordan | Julia's Simply Southern

Categories     Dinner

Time 50m

Number Of Ingredients 10

3 Slices of Thick Bacon
5 oz Organic Baby Kale
3 lbs Russet Potatoes, peeled and sliced
4 tbs Butter, softened
1/3 c Heavy Cream
1 tbs Mayonnaise (such as Duke's) or Sour Cream
1.5 tsp Salt (or to taste)
1/4 tsp Black Pepper
1 bunch of Scallions, diced
8 oz White Cheddar Cheese, grated

Steps:

  • Preheat oven to 350°F (176°C)
  • Cook bacon in a skillet until crispy. Set cooked bacon aside and reserve bacon fat from cooking. Dice the bacon.
  • Next saute the baby kale in the skillet with the bacon fat until wilted. This will only take about a minute. Remove wilted baby kale and set aside.
  • Next, add the peeled and sliced potatoes to a pot and cover with water. Bring to a boil and cook for 10 minutes until tender. Drain and add to a mixing bowl with softened butter. Whip the potatoes with a hand mixer until creamy. Add the heavy cream and mix to combine.
  • Next - Add the salt, pepper, mayonnaise (or sour cream) to the potato mixture. Mix to combine.
  • Finally, add the wilted baby kale greens, half of the diced green onions, half of the diced bacon and half of the grated cheese to the potato mixture and stir to combine everything together.
  • Add the potato mixture to a casserole dish and top with the remaining shredded cheese. Bake for 20 minutes or until the cheese is melted. Garnish the top of the casserole with the remaining diced scallions and bacon.

Nutrition Facts : Calories 270 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 40 milligrams cholesterol, Fat 15 grams fat, Fiber 3 grams fiber, Protein 9 grams protein, SaturatedFat 8 grams saturated fat, Sodium 521 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

DIANE'S COLCANNON



Diane's Colcannon image

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

2 ½ pounds potatoes, peeled and cubed
4 slices bacon
½ small head cabbage, chopped
1 large onion, chopped
½ cup milk
salt and pepper to taste
¼ cup butter, melted

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

IRISH COLCANNON (WINTER VEGETABLE CASSEROLE)



Irish Colcannon (Winter Vegetable Casserole) image

Make and share this Irish Colcannon (Winter Vegetable Casserole) recipe from Food.com.

Provided by Miss Annie

Categories     Potato

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11

1 lb potato, sliced
2 medium parsnips, peeled and sliced
2 medium leeks
1 cup milk
1 lb kale or 1 lb cabbage
1/2 teaspoon mace
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter
1 bunch fresh parsley, chopped

Steps:

  • Cook the potatoes and parsnips in water until tender.
  • While these are cooking, chop leeks (greens as well as whites) and simmer in the milk until soft.
  • Next, cook the kale or cabbage and have warm and well chopped.
  • Drain the potatoes, season with mace, garlic, salt and pepper, and beat well.
  • Add the cooked leeks and milk (be careful not to break down the leeks too much).
  • Finally, blend in the kale or cabbage and butter.
  • The texture should be that of a smooth-buttery potato with well distributed pieces of leek and kale.
  • Garnish with parsley.
  • Colcannon is also made by cooking layered vegetables, starting with potatoes, in a slow-cooker during the day.
  • Drain vegetables, blend with milk and margarine as above and garnish with parsley.

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