Ellens Irish Channel Colcannon Recipes

ELLEN'S IRISH CHANNEL COLCANNON

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.

COLCANNON CAKES

Steps:

• 1. In a medium bowl, combine the colcannon and the flour, mixing well. Form the mixture into 6 cakes of equal size, about 3/4-inches thick. Season to taste with salt and pepper.
• 2. In a large skillet, melt the butter over medium heat. Fry cakes on both sides, turning once and pressing down lightly with a spatula, until golden brown--about 4 minutes per side.

IRISH COLCANNON

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

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.