COLCANNON AND POTATO PANCAKES
A lovely way to serve mashed potatoes for St Patrick's Day. Then another night serve the leftovers as potato pancakes, with a difference.
Provided by carole in orlando
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 337.8, Fat 1.7, SaturatedFat 0.5, Cholesterol 52.9, Sodium 140.6, Carbohydrate 72.6, Fiber 9.7, Sugar 5.5, Protein 10.4
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