This is a basic recipe for Colcannon that I like and have used with my students for our Irish feast. At home, I use sautéed kale in place of the cabbage. I have even used leftover roasted Brussel sprouts. Both add a greater depth of flavor, I believe, than the cabbage. Just remember, butter…butter…butter. If you can find Irish butter (and can spare the expense), you should give that a try. Oh, my!
You don’t have to wait around for St. Patrick’s Day to enjoy these dressed up mashed potatoes:)
(adapted from Cooks.com)
3 cups cooked and mashed potatoes
2 cups chopped, boiled cabbage
4-6 slices lean bacon or pancetta
2 cloves garlic, crushed and minced
1 large onion, chopped
1 leek, washed and chopped
4 tablespoons butter (or 1/2 butter-1/2 olive oil)
7/8 cup bread crumbs
This dish is best made using lean Irish or Canadian bacon, or pancetta may be substituted. (My students just used regular bacon.)
Combine potatoes and cabbage together in large bowl. Season to taste with salt and pepper.
Sauté bacon in large skillet until crisp. Remove bacon to drain on clean paper towels; sauté onion, garlic and leek in same skillet.
Add half of the butter/oil to the skillet and stir in potato and cabbage mixture. Crumble/chop bacon and add half of it to the mixture. Mix and heat through.
Transfer to a buttered oven casserole dish. Sprinkle with bread crumbs and dot with remaining butter.
Place in 425°F oven and bake until lightly browned, about 15 minutes. Sprinkle top with remaining bacon.
Whenever I have leftover mashed potatoes, I like to use them to make Colcannon croquettes. This is a basic recipe for potato croquettes that can be adapted for those:
4 c. cooked, mashed potatoes
2 eggs, beaten
2-4 tbsp. buttermilk
3 tbsp. chopped chives
1 tsp. salt
1/4 tsp. white pepper
1 1/2 c. crushed buttery cracker crumbs (approximately 40 crackers) (I use panko instead.)
1/4 c. butter, melted
1/2 tsp. paprika
Combine first 6 ingredients; mix well. Divide mixture into 8 portions and shape into croquettes. Roll in cracker crumbs. Place on lightly greased 15 x 10 x 1 inch jelly roll pan. Cover and refrigerate up to 24 hours.
Combine butter and paprika and drizzle over croquettes. Bake at 375 degrees for 20-25 minutes or until golden brown. Garnish with chives if desired. (These can also be pan-fried in a combination of butter and olive oil.)
NOTE: These freeze nicely. Just bake a little longer.
Colcannon Croquettes: Add some sautéed kale, cabbage or chopped roasted Brussel sprouts to the mashed potatoes along with the remainder of the ingredients and cook as directed. I like to substitute sour cream or plain Greek yogurt for the buttermilk. Depending upon the water content of the potatoes, I may add in a tablespoon or two of all-purpose flour. You will need to adjust the amount of the ingredients according to the amount of mashed potatoes you have.