CRUSHED POTATO COLCANNON WITH BACON & POACHED EGGS
Whip up an Irish-inspired weeknight supper with tender cabbage, smoked streaky bacon and soft-set eggs
Provided by Justine Pattison
Categories Dinner, Lunch, Main course, Supper
Time 45m
Number Of Ingredients 7
Steps:
- Put the potatoes in a saucepan and cover with cold water. Bring to the boil, then reduce the heat to a simmer and cook for 18-20 mins or until tender.
- Meanwhile, fill a second pan with water, bring to the boil and cook the cabbage for about 3 mins until just tender. Drain in a colander, run under cold water to quickly cool, then drain again.
- Ten mins before the potatoes are ready, heat the oil in a large non-stick frying pan and fry the bacon for 3-4 mins until lightly coloured. Add the spring onions and cabbage to the frying pan and heat through, stirring.
- Half-fill the pan used to cook the cabbage with water, bring to the boil, then reduce to a very gentle simmer. Meanwhile, drain the potatoes in a colander, then return them to their pan. Add the butter and seasoning, and crush roughly with a potato masher. Stir the cabbage, bacon and onions lightly into the potatoes. Keep warm over a very low heat.
- Crack the eggs into the gently simmering water and poach for 3 mins. Spoon the colcannon onto 4 warmed plates. Remove the eggs from the water with a slotted spoon and place on top. Season with black pepper and serve.
Nutrition Facts : Calories 353 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 1.5 milligram of sodium
COLCANNON
Categories Milk/Cream Potato Side Vegetarian Quick & Easy Cabbage Gourmet
Yield Serves 2
Number Of Ingredients 4
Steps:
- Peel the potatoes and cut them into 1-inch pieces. In a saucepan cover the potatoes with salted water and simmer them, covered, for 15 minutes, or until they are tender. While the potatoes are simmering, in a steamer set over boiling water steam the cabbage for 5 minutes, or until it is tender. Drain the potatoes in a colander, force them through a ricer or the medium disk of a food mill into a bowl, and stir in the milk, the butter, the cabbage, and salt and pepper to taste.
COLCANNON POTATOES
Every Irish family has its own colcannon recipe, since it's a classic dish. My recipe comes from my father's family in Ireland. It's part of my St. Pat's menu, along with lamb chops, carrots and soda bread. -Marilou Robinson, Portland, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 12 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 168 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 361mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
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