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
COLCANNON POTATO CAKES
Crunchy on the outside, soft and creamy on the inside, these simple potato cakes made with leftover colcannon, cheddar cheese and panko breadcrumbs are a great side dish.
Provided by Lisa Lotts
Categories Side Dish
Time 35m
Number Of Ingredients 7
Steps:
- In a large bowl combine the leftover colcannon or plain mashed potatoes with the whisked egg. Stir to combine.
- Sprinkle the flour over the potatoes one tablespoon at a time and mix well to combine before adding another tablespoon.
- Stir in the cheddar cheese and mix well. Add salt and pepper to taste.
- Use a large cookie scoop to portion out a ball of mashed potato dough. Form each ball into a patty, about 3" in diameter. Transfer to a baking sheet or platter (one that will fit in your refrigerator or freezer). Continue in this fashion until you've used up all the potato mixture. Transfer the potato patties to the freezer for about 5-10 minutes or until they firm up a little, without freezing.
- Add the panko to a shallow bowl and gently shake it into a single layer.
- Coat each of the patties evenly in the panko breadcrumbs and return to the baking sheet. Freeze for an additional 5-10 minutes. (If they're too soft, especially initially, they'll break apart when frying.)
- Heat a large nonstick skillet over medium to medium high heat. Drizzle in enough olive oil to coat the bottom of the pan. When the oil is hot and starts to moire and slick across the surface, it's ready to fry.
- Working in batches, gently add the potato cakes to the skillet and fry for 3-4 minutes until the bottom of the patty is golden brown.
- Carefully flip the patty (they'll be soft) by placing the fingertips of one hand over the patty and lifting with a spatula. Quickly flip the colcannon cakes and brown on the opposite side, another 3-4 minutes.
- Transfer the patties to a dish lined with paper towels. Continue to fry in this manner until you've fried all the patties.
Nutrition Facts : Calories 521 kcal, Carbohydrate 57 g, Protein 15 g, Fat 26 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 76 mg, Sodium 703 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving
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.
Nutrition Facts : Calories 526 kcal, Carbohydrate 63 g, Cholesterol 84 mg, Fiber 8 g, Protein 10 g, SaturatedFat 12 g, Sodium 1209 mg, Sugar 9 g, Fat 29 g, ServingSize Serves 4-6 as an appetizer, UnsaturatedFat 0 g
CARROT, PARSNIP AND POTATO COLCANNON
Carrots and parsnips, whose flavors are quite similar, outweigh the potatoes in this sweet, light colcannon. Because parsnips can be fibrous, this is one instance where I recommend straining the mixture or putting it through a food mill.
Provided by Martha Rose Shulman
Time 45m
Yield Serves 6
Number Of Ingredients 10
Steps:
- Place potatoes, carrots, and parsnips in a saucepan and cover by an inch with water. Add salt to taste, bring to a boil, reduce heat to medium-low and cover partially. Simmer until tender, 25 to 30 minutes. Drain, return to pot and cover pot tightly. Leave to steam in covered pot for 5 minutes. Peel potatoes.
- Meanwhile, heat olive oil over medium heat in a heavy skillet and add leek. Cook, stirring often, until it begins to wilt, about 3 minutes. Add salt to taste and continue to cook, stirring, until very tender, 3 to 5 more minutes. Remove from heat.
- Mash vegetables with a potato masher or in a standing mixer fitted with the paddle, or put through a food mill. Combine milk and butter and heat until butter melts. Gradually add to purée, stirring or beating on low speed. Stir in leeks and mix until well blended. Season to taste with salt and pepper. Put through the fine or medium blade of a food mill, or press through a medium-mess strainer. Garnish if desired with dill or chervil. Serve hot.
Nutrition Facts : @context http, Calories 216, UnsaturatedFat 4 grams, Carbohydrate 33 grams, Fat 9 grams, Fiber 7 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 588 milligrams, Sugar 10 grams, TransFat 0 grams
SPINACH POTATO PANCAKES/COLCANNON CAKES
I created this recipe from left over Buttermilk Mashed Potatoes. I started not to share the recipe, since it is so simple, but changed my mind. It is a great way to use left over Mashed Potatoes. I really wanted to make Colcannon but was out of Kale and didn't have cabbage, so this was my alternative. My husband had his with...
Provided by Rose Mary Mogan
Categories Other Side Dishes
Time 35m
Number Of Ingredients 10
Steps:
- 1. In a large bowl add the left over mashed potatoes, (or use freshly mashed)The amound added is an estimate guess.
- 2. Add Chopped onions (Precook in microwave 3 minutes)
- 3. Add 2 large eggs
- 4. Combine flour, garlic powder & pepper then add to potatoes.
- 5. Add Panko Bread Crumbs.
- 6. Drain Canned Spinach and add to potato mixture.
- 7. Mix to combine and shape into desired size patties.
- 8. Heat oil and butter in a large 16 inch skillet till oil is hot.
- 9. Add patties and cook till browned on first side, then flip and brown on other side.
- 10. Serve while HOT WITH A PAT OF BUTTER or Applesauce.
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