Me Own Colcannon With Ham Recipes

DIANE'S COLCANNON

Steps:

• Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside. In the reserved drippings, saute the cabbage and onion until soft and translucent. Putting a lid on the pan helps the vegetables cook faster.
• Drain the cooked potatoes, mash with milk and season with salt and pepper. Fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl. Make a well in the center, and pour in the melted butter. Serve immediately.

" ME OWN " COLCANNON WITH HAM

Steps:

• Boil potatoes . Partially boil cabbage at the same time as potatoes, in separate pot.
• Mash potatoes adding milk, cheese, onion, salt and pepper. Mix in a large bowl with ham and half cooked chopped cabbage.
• If you prefer it not quite so creamy just use 1/4 cup of skim milk.
• Spray a casserole dish with cooking spray and lightly line with a few cooked cabbage leaves. Plop in mixture, sprinkle with paprika or cayenne and cover.
• Warm in 200-250 degree oven for approximately 1 hour or more. If you keep it in longer, keep your eye out that it doesn`t burn or get dry.I`ve had mine in for two hours and it was fine.
• Just before you`re ready to pop it out of the oven, turn on the broiler, take off the lid and give it a wee bit of browning on top.
• This can also be done on the stove top fried in some butter or this way with the left-overs -- yumm -- but beware of the added fat and calories!
• 1 cup = 129 calories and 1.6 grams of fat.

HAM HOCK COLCANNON

Steps:

• Peel and cut the potatoes into even, medium-sized chunks. Put in a large pan filled with cold salted water, bring to the boil and cook for 10-15 mins until a knife can be inserted into the potatoes easily.
• Meanwhile, melt the butter in a large sauté pan over a medium heat. Add the garlic, cabbage, spring onions and some seasoning. Stir occasionally until the cabbage is wilted but still retains a little bite, then set aside.
• Drain the potatoes, leave to steam-dry for a couple of mins, then mash with the cream, mustard and seasoning in the same saucepan. Stir in the cabbage and ham hock. Keep warm over a low heat.
• Reheat the pan you used to cook the cabbage (no need to wash first), add a splash of oil, crack in the eggs and fry to your liking. To serve, divide the colcannon between bowls and top each with a fried egg.