Modern Colcannon Recipes

COLCANNON

Colcannon image

Side dishes don't come more Irish than creamy colcannon - try Kevin Dundon's version

Provided by Good Food team

Categories Dinner, Lunch, Side dish, Vegetable

Time 40m

Number Of Ingredients 5

Ingredients

1kg potato, well scrubbed (cut any large ones in half)
100g butter
140g sliced back bacon, finely chopped
1 small Savoy cabbage, finely shredded
150ml double cream

Steps:

Tip the potatoes into a large saucepan of water. Bring to the boil, then simmer for 15-20 mins, or until the flesh is tender when pierced.
Meanwhile, heat quarter of the butter in a saucepan, then fry the bacon and half the cabbage for 5 mins (see Kevin's tip, below, for how to use remaining cabbage). Turn off the heat and set aside. Drain potatoes in a colander and peel while still hot.
Mash potato until smooth. Heat cream with remaining butter and, when almost boiling, beat into the potato. Add bacon and cabbage to potato and mix. Season if you want.

Nutrition Facts : Calories 364 calories, Fat 25 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 0.2 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 1 milligram of sodium

COLCANNON WITH CRISPY LEEKS

Colcannon With Crispy Leeks image

An Irish dish of mashed potatoes and greens, colcannon is one of the most nourishing, comforting dishes you could make. The fried leeks aren't traditional: Usually, the alliums are stewed more slowly in butter, if they're used at all. But they lend a deeper flavor, and a crisp, savory finish. For a full meal, crown it with a fried egg or some smoked salmon, or serve a simple green salad on the side. (This recipe is part of the From the Pantry series, started in the days after the coronavirus lockdown.)

Provided by Melissa Clark

Categories dinner, vegetables, main course

Time 45m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 pounds any kind of potatoes, peeled if you like, cut into 2-inch chunks
Kosher salt and black pepper
2 to 3 tablespoons butter, plus more as needed
Olive oil
1 cup sliced leeks or alliums of choice (shallots, onions, scallions)
2 garlic cloves, sliced
2 quarts of sliced sturdy greens (cabbage or kale, broccoli rabe, chard, collard greens or mustard greens)
2 to 4 tablespoons milk or vegetable broth (optional)
Fried egg, smoked salmon, or a simple green salad (optional)

Steps:

In a medium pot, combine the potatoes with enough water to cover them by 2 inches and a large pinch of salt. Boil until tender enough to easily pierce with a fork, 15 to 25 minutes. Drain.
Meanwhile, in a large skillet, melt butter, along with a drizzle of oil, then add leeks and a pinch of salt. Sauté over medium heat for 5 or so minutes. When the leeks are golden, spoon some out onto a plate to use for garnish.
To the leeks in the pan, add the garlic cloves, and cook them for a minute until fragrant. Then, toss in the greens. Season with more salt and cook, tossing them, until the greens are wilted and very tender. If the pan looks dry, add a splash of water.
Now add the potatoes to the skillet and mash them (so they're either smooth or chunky), and add some milk or vegetable broth, if you like, and a lot of butter. Taste, and add more salt and lots of pepper. Scatter on the fried leeks and more butter to melt in little pools across the top.
Top with a fried egg or some smoked salmon, or serve a simple green salad on the side.

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