EASY IRISH COLCANNON
Traditional Irish potato dish, very easy to make. Bear in mind that the UK and Ireland weren't exactly known for their cuisine, but for authenticity, this is what you want. For unauthentic but enhanced flavor, you can add bacon bits, or Cheddar cheese, or both.
Provided by Spy Glass
Categories Side Dish Vegetables
Time 40m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 271.7 calories, Carbohydrate 41.5 g, Cholesterol 27.8 mg, Fat 10.4 g, Fiber 9.2 g, Protein 6.9 g, SaturatedFat 6.4 g, Sodium 113.2 mg, Sugar 8.4 g
IRISH COLCANNON (CREAMY POTATOES AND CABBAGE)
This dish is a favorite to be served on All Saints Day in Ireland. It is also said that it was a favorite of Jonathan Swift.
Provided by luvinlif2k
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Strip outer leaves from cabbage.
- Shred cabbage (or kale), place in a saucepan with water to cover the bottom and bring to a boil.
- Reduce heat and simmer until crisp-tender, about 5-10 minutes.
- Drain well.
- (opt.) Liquefy in blender.
- Boil potatoes in a separate kettle, covered with water, until tender.
- In a small saucepan cook leeks or onions and cream(or milk) about 10 minutes.
- Mash potatoes then season with salt, pepper and mace.
- Mix in the onions and milk.
- Combine the potato mixture with cabbage or kale, beating it to a pale green fluff over low heat.
- Pour into a deep warmed dish.
- Dab with butter or margarine.
- NOTE: Leftovers can be fried in oil until crisp and brown on both sides.
- OPTION: Substitute ground nutmeg for mace.
BEER BRAISED IRISH STEW AND COLCANNON
This is a recipe I shared with my girlfriends from my recipe club last year! It is a yummy alternative to corned beef for St. Pat's Day and a wonderful anytime dish!
Provided by Maureen Kelly-Nikolaisen
Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes
Time 3h
Yield 8
Number Of Ingredients 20
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Heat the vegetable oil in a large Dutch oven over medium-high heat until very hot, and brown the meat in 2 batches, stirring to brown the cubes on all sides. Return all the meat to the Dutch oven, sprinkle with flour, and stir lightly to coat the meat with flour. Stir in onion, carrots, dark beer, bay leaves, thyme, 1 teaspoon salt, 1/2 teaspoon pepper, garlic, and Worcestershire sauce. Bring the mixture to a boil, and cover.
- Place the Dutch oven into the preheated oven, and cook for 45 minutes; uncover, stir the stew, and cook until the beef is very tender and the liquid is reduced by half, about 45 more minutes.
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside.
- About 30 minutes before the stew is ready, make the colcannon: Place the potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
- Place the cabbage into a microwave-safe bowl, and add 1 or 2 tablespoons of water. Cover and microwave on High for about 2 1/2 minutes; uncover (watch out for steam) and stir the cabbage. Cover and microwave for about 2 1/2 more minutes, until the cabbage is slightly tender but not mushy. Drain excess liquid, and set the cabbage aside, covered.
- Place the potatoes into a large bowl, and add milk, butter, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Beat the potatoes with an electric mixer until smooth and creamy. Stir in the cabbage, crumbled bacon, and parsley until well combined.
- To serve, place a scoop of colcannon onto a plate, make a hollow, and fill with braised beef stew.
Nutrition Facts : Calories 452.8 calories, Carbohydrate 30.2 g, Cholesterol 89.4 mg, Fat 24.4 g, Fiber 3 g, Protein 25.3 g, SaturatedFat 9.9 g, Sodium 650.9 mg, Sugar 3.8 g
COLCANNON IRISH POTATOES
My mother came from Ireland as a teen and brought this homey recipe with her. I find that it's a fantastic way to get my family to eat cooked cabbage-it is hidden in Grandma's potatoes! -Marie Pagel, Lena, WI
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat to medium; cook, covered, until potatoes are almost tender, 8-10 minutes., Add cabbage and onion; cook, covered, until cabbage is tender, 5-7 minutes. Drain; return to pot. Add salt and pepper; mash to desired consistency, gradually adding butter and milk.
Nutrition Facts : Calories 129 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 290mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
IRISH COLCANNON (WINTER VEGETABLE CASSEROLE)
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
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.
COLCANNON (IRISH POTATO SALAD)
Provided by Food Network
Categories side-dish
Time 35m
Yield 3 to 4 servings
Number Of Ingredients 12
Steps:
- Cut and steam the potatoes until tender. Return to the still hot pot and add 1/4 cup butter, milk, kosher salt and 1/4 teaspoons pepper. Mash together.
- Melt the remaining butter in a large pot over medium heat. Add shallots and leeks. Saute until they begin to soften. Add the kale and toss until soft and wilted but still bright green, about 3 minutes. Add the cabbage and toss until tender-crisp, about 8 minutes. Sprinkle with nutmeg, salt and the remaining pepper.
- Mix the cabbage and mashed potatoes together well. Sprinkle with the green onion slices before serving.
IRISH MASHED POTATOES (COLCANNON)
Make and share this Irish Mashed Potatoes (Colcannon) recipe from Food.com.
Provided by princess buttercup
Categories Potato
Time 25m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Cook potatoes in water until tender.
- Drain.
- While potatoes are cooking; Melt butter in large skillet.
- Add chopped onion and cook for 5 minutes.
- Stir in kale and cook 5 more minutes.
- Remove from heat.
- Mash potatoes, milk, sour cream, salt and pepper with mixer.
- Stir in kale mixture.
CHEAP IRISH COLCANNON
This is a college try on a traditional favorite. Sometimes you're too poor to get all the ingredients for colcannon. It's a good quick filler for lunches in college. I like to put some brown gravy in mine, too, for more flavor.
Provided by Emily Powell
Categories Side Dish Potato Side Dish Recipes
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Place the cabbage and broccoli in a saucepan, and fill with just enough water to cover the vegetables. Cover, and bring the water to a boil over high heat. Reduce the heat to medium, and simmer until vegetables are tender, about 5 minutes; drain.
- Stir in the prepared mashed potatoes, butter, garlic salt, and black pepper.
Nutrition Facts : Calories 303.7 calories, Carbohydrate 29.5 g, Cholesterol 33.7 mg, Fat 19.2 g, Fiber 3.8 g, Protein 4.8 g, SaturatedFat 9.2 g, Sodium 448.7 mg, Sugar 4.6 g
IRISH COLCANNON
Colcannon is a very traditional Irish dish which consists of mashed potatoes and cabbage. Traditionally colcannon was served at Halloween; The host would mix a coin, a button, and a ring into the colcannon and whoever found them had the following fortunes: coin meant wealth, button meant spinster or bachelor, and a ring meant marriage in the near future-- kind of fun! I like to serve this with Dublin Lawyer on top on St. Patrick's Day, just to change it up from the typical corned beef and cabbage. I also make this in lieu of mashed potatoes, just because it is so much more interesting. Enjoy!
Provided by Sommer Clary
Categories Mashed Potatoes
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Scrub and cut the potatoes into quarters, and place in a large pot of water. Bring to a boil, and cook until potatoes are tender.
- Place the cabbage, onion and water in a large pot and turn heat on to high. When the water starts to boil and sizzle (about a minute), cover the pot with a lid and reduce heat to low, and cook for about 8 minutes until they are tender, not mushy.
- Using a potato ricer, press the potato into the pot of cabbage and onion until all of the potato pieces have been pressed (remove the skins between pressings). Add the butter, cream, salt and pepper and gently mix until it is thoroughly combined. Taste to see if any more seasoning is necessary.
- Serve warm. If desired, wrap the "coin, ring, and button" in some paper to tuck under the colcannon (you don't want your guests to choke)!
IRISH VEGETARIAN COLCANNON
There are as many variations of colcannon as there are households in Ireland, usually it has milk in it, with this vegetarian/vegan version the milk is omitted. For a variation form the colcannon into patties and fry for breakfast. If you eat eggs, crack open eggs into small pockets on top of the colcannon and bake until cooked covered. This is a very satisfying, inexpensive dish to serve
Provided by Bergy
Categories Breakfast
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Boil the potatoes until tender (20-30 minutes).
- Remove potatoes from water and save 1 cup of the liquid.
- Mash the potatoes, add salt& pepper and as much liquid as needed to make the potatoes fluffy.
- While the potatoes are cooking put 1 tbsp butter (marg) in a skillet and saute the onions and garlic until the onions are translucent (10 min) over medium heat.
- Add savoy cabbage and 1/2 cup water.
- Cover and cook until the cabbage is tender.
- Heat oven to 350F degrees.
- In another skillet add 2 cups water and cook the kale until tender, 4-5 minutes, Drain well.
- Mix everything together, Season well.
- Place mixture in a casserole dish top with the 1/2 teas butter, bake for 15-20 minutes to reheat.
TRADITIONAL IRISH COLCANNON
This is a good hearty side for your St Patrick's Day meal. I love kale and mashed potatoes, so to mix the two together is a really great combination of flavors.
Provided by Sasha Kamen
Categories Potatoes
Number Of Ingredients 5
Steps:
- 1. Peel the potatoes and cut into sixths. Place in a large pot of generously salted water and bring to a boil. Simmer until the potatoes are tender, then drain. Return the potatoes to the pot off the heat, cover with a clean tea towel and allow to sit for 5 minutes (this helps to dry out the potatoes, resulting in a fluffier mash).
- 2. While the potatoes cook, remove the tough center ribs of the kale and finely chop the leaves. Melt 2 Tbsp. of the butter in a large frying pan over medium heat. Add in the chopped kale and cook for about 10 minutes until softened. Remove from the heat and set aside.
- 3. Place the milk and remaining 4 Tbsp. butter in a small saucepan over a medium heat, or in a glass measuring cup in the microwave, until the butter has melted. Mash the potatoes with a potato masher, then pour in the hot milk mixture and beat with an electric mixer until fluffy and light.
- 4. Stir in the cooked kale and some salt and pepper. Transfer the colcannon to a serving bowl, make a small well in the top and add in a pat of butter.
COLCANNON (IRISH WINTER VEGETABLE CASSEROLE)
Categories Vegetable Side Low Fat Vegetarian Low Cal High Fiber
Yield 4 Servings
Number Of Ingredients 11
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.
IRISH COLCANNON SOUP
I love this soup, I like to serve it for quests once in a while for a change in the colder seasons. I'll usually halve the amount of butter called for and use sweet potatoes. The cabbage can also be pureed at the end to create a smoother soup if you like.
Provided by kelly in TO
Categories St. Patrick's Day
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Add the butter, potato and onion iton a large saucepan and stir until well coated. Season with salt and pepper. Cover and sweat on a medium heat for 6-10 minutes. Add the stock and bring to a boil, reduce heat and simmer until vegetables are soft.
- To make the buttered cabbage, wash and remove outer leaves, then divide the whole cabbage into 4 sections. Cut out the stalks and then cut into fine shreds across the grain.
- Put 3 tbsp of water into a large saucepan and bring to a boil. Add the cabbage and toss constantly over a high heat, for about 3-5 minutes. Cover for another 2 minutes and then toss again. Add more salt and pepper if needed then add the remaining 1 1/2 oz of butter.
- Remove from heat.
- Puree the potato and onion mixture in a blender and return to the pan. Add the cabbage to the soup. Thin the soup with the milk to the consistency you desire.
Nutrition Facts : Calories 318.3, Fat 17.5, SaturatedFat 10.3, Cholesterol 49.5, Sodium 402.3, Carbohydrate 30.8, Fiber 4.1, Sugar 11.6, Protein 11.2
COLCANNON - TRADITIONAL IRISH DISH
This was a simple traditional Irish dish to prepare. The tender shredded cabbage mixed with the creamy mashed potatoes was perfect. The scallions barely cook and add a lot of flavor to this dish. We really enjoyed this dish and the "knob' of butter on top!
Provided by Ann Hatzimangas
Categories Potatoes
Time 45m
Number Of Ingredients 7
Steps:
- 1. Peel and cut potatoes and boil until tender, about 20 minutes. Meanwhile, wash and shred the cabbage and cook it in boiling water for about 10 minutes until tender. Drain and mash the potatoes, drain the cabbage.
- 2. Melt the butter in a large pan. Add the cabbage and stir in chopped green onion. Cook for about 1 minute.
- 3. Combine the cabbage mixture with the mashed potato. Add enough warm milk to make it creamy. Season with pepper. Serve it garnished with a little chopped parsley. I always add a knob of butter too and let it melt over the top!!!
HOW TO MAKE COLCANNON (IRISH POTATOES AND CABBAGE)
Make that browned butter, please!
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Boil the potatoes. Place the russet and red potatoes and 1/2 teaspoon of the salt in a medium pot and cover with cool water. Bring to a simmer over high heat. Reduce the heat as needed to maintain a simmer and cook until the potatoes are tender, 10 to 12 minutes. Meanwhile, brown the butter.
- Brown the butter. Melt the butter in a 12-inch skillet (preferable something with a lightly colored interior) over medium-high heat. Bring the butter to a simmer and cook until it browns and smells nutty, about 7 minutes. Pour off 1/4 cup of the browned butter into a small heatproof bowl and set aside.
- Cook the cabbage. Return the pan with the remaining browned butter to medium heat and add the cabbage and the whites of the scallions. The pan will be quite full, but the cabbage will wilt, making stirring easier. Season with the remaining 1/2 teaspoon salt and pepper. Cook until tender and lightly browned, about 8 minutes.
- Mash the potatoes. Drain the potatoes and return them to the cooking pot. Add the milk and mash with a potato masher. The potatoes should retain a few small lumps for texture.
- Deglaze the cabbage pan. Add the chicken broth to the cabbage pan and scrape vigorously to remove any browned bits from the bottom of the pan. Cook until the broth is reduced, about 3 minutes more.
- Putting it all together. Add the warm cabbage and greens of the scallions to the mashed potatoes and fold to combine. Transfer the colcannon to a large serving bowl and make a well in the middle of the potatoes. Pour the reserved 1/4 cup brown butter into the well and serve immediately.
IRISH COLCANNON WITH SPRING ONIONS AND LEEKS
Colcannon is a traditional Irish dish that combines mashed potatoes and cabbage. The addition of green onions and leeks punches up the flavors. It's a delicious side that pairs well with any meat. -Angela Spengler, Clovis, New Mexico
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. , Meanwhile, place cabbage in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until tender., Drain potatoes; mash with milk, salt and pepper. Set aside. In a large skillet, saute onions and leek in butter until tender. Drain cabbage; add to skillet with potato mixture. Heat through; sprinkle with parsley.
Nutrition Facts :
IRISH STEW WITH COLCANNON
Something inspired by our trip to Dublin. Colcannon is basically just a fancy word for mashed potatoes!
Provided by abigler_06
Categories Stew
Time 1h10m
Yield 1 pot, 4 serving(s)
Number Of Ingredients 14
Steps:
- Cut the cooked beef into cubes, the carrots into slices, and the onion into wedges and set aside.
- Cut the baking potato into cubes (can leave the peel on if it is a British potato).
- Put the stout, the water, and the bouillon cubes into a large pot and set the temperature to high.
- Place the carrots and the potato into the pot and let it boil for 15 minutes, stirring occasionally.
- Turn the heat down to less than a simmer and add the onion and beef.
- Add the brown sugar and blend.
- Cook on low for at least 30 minutes covered, but longer is better as it gives a chance for the flavors to come together.
- Colcannon:.
- Boil and mash the two potatoes in a medium sized bowl.
- Cut the leek into small pieces (or the onion) and saute with the cabbage until slightly wilted.
- Combine the mashed potatoes and the leek/cabbage in the bowl.
- Add the sour cream and blend everything together.
- Add mustard seed and salt and mix.
- Heat in oven or in microwave prior to serving with the stew.
- For plating - Dish up the stew and put a large spoonful of colcannon in the middle.
Nutrition Facts : Calories 1061.1, Fat 46.6, SaturatedFat 16.2, Cholesterol 230.2, Sodium 3736.8, Carbohydrate 62.2, Fiber 3.7, Sugar 8.8, Protein 48.5
IRISH COLCANNON FOR HALLOWEEN
Colcannon has been eaten in Ireland on Halloween night for generations. Colcannon is wonderfully flavorful, incredibly filling, and oh-so warming on a cold Irish Autumn night. As far as traditional Halloween recipes go, this one is possibly the oldest and tastiest!
Provided by Jenn Conley
Categories Potatoes
Time 1h10m
Number Of Ingredients 6
Steps:
- 1. Boil Kale or Cabbage in lightly salted water until tender. Chop.
- 2. Bring Milk to a simmer in a medium saucepan. Add leeks and cook until soft.
- 3. Drain Potatoes, add Salt and Pepper to taste. Beat until fluffy.
- 4. Return Potatoes to pot over a low flame.
- 5. Add Milk with Leeks to Potatoes.
- 6. Beat in cooked Kale or Cabbage until green and fluffy.
- 7. Remove from heat and serve hot. Make a well in the middle of each portion and evenly distribute melted butter into each well.
- 8. Dip each bite of colcannon in the butter before eating. Enjoy.
ELLEN'S IRISH CHANNEL COLCANNON
I learned how to make this traditional Irish dish when I lived in New Orleans. We were watching the St. Patrick's Day parade from my husband's boss' balcony on St. Charles Avenue in the Garden District. In the kitchen his wife was preparing Colcannon and she gave me a lesson. Her version (and mine) is as simple as can be--no...
Provided by Ellen Bales
Categories Vegetables
Time 45m
Number Of Ingredients 7
Steps:
- 1. Peel potatoes, quarter, and place in pot of boiling water. Cook over low heat, covered, for 20-30 minutes, or until tender; drain.
- 2. Remove outer leaves of cabbage and discard. Cut cabbage into fourths; wash well. Cut in half again crosswise. You may discard the core or you may chop it into small pieces. Place cabbage wedges into large pot of boiling salted water. Reduce heat, cover, and cook about 25 minutes or until done. Drain and put back into large pot. Keep warm.
- 3. With a potato masher, mash up the potatoes to a semi-lumpy stage. Add half the butter and salt, and all the milk, a little at a time. With an electric mixer, blend the potato mixture on medium-high speed until they are smooth.
- 4. Add the mashed potatoes to the drained cabbage in the pot. Blend well. Add the remaining butter and the leeks or green onions, if desired. Add remaining salt, to taste, and the pepper. Mix well and serve.
IRISH COLCANNON
Delcious!! not pretty, very much a comfort food. serves 2-4 for 2-3 days.
Provided by Jeannie bass
Categories Potatoes
Time 2h
Number Of Ingredients 5
Steps:
- 1. 1. Chop Onions, mix with milk and heat until tender, near boiling, set aside to infuse.
- 2. 2. Boil whole potatoes in jackets until tender, leave in hot water off the heat until you get your cabbage cooking.
- 3. 3. Remove outer leaves from cabbage, rinse, cut in quarters, remove core. Slice the quarters into narrow strips. Place in skillet with 3-4 Tbsp butter, salt and pepper, cover. Cook over medium heat until it JUST starts to brown. Stir occasionally. OR You can boil and drain the cabbage if you rather.
- 4. 4. Remove potato skins, discard. Place whole peeled potatoes in large bowl(use stand mixer if you have one). Beat while still hot, with as much of the milk, and the onions as it takes to make them fluffy. Add butter, salt and pepper to taste and the cooked cabbage. Blend until well mixed. Move to serving dish, top with about two tablespoons butter. Serve with any meat, such as corned beef brisket or roast beef.
- 5. Leftovers can be shaped into patties and fried for breakfast, then, it's called Boxty.
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