Best 4 Dianes Colcannon Recipes
**Colcannon: A Traditional Irish Dish with a Modern Twist**
Colcannon is a hearty and comforting traditional Irish dish that combines mashed potatoes, kale, cabbage, and scallions. It is often served with bacon, sausage, or ham, and is a popular choice for St. Patrick's Day celebrations. This article presents a collection of three unique colcannon recipes that offer a modern twist on the classic dish. From a vegan version made with almond milk and nutritional yeast to a gourmet variation featuring roasted garlic and truffle oil, these recipes cater to a variety of dietary preferences and taste buds. Whether you are a seasoned cook or a beginner in the kitchen, you will find a recipe here that will tantalize your taste buds and impress your family and friends. So, get ready to embark on a culinary journey and discover the delightful flavors of colcannon, reimagined for the modern palate.
DIANE'S COLCANNON
I found this recipe on the internet many, may years ago. I don't know who Diane is, but I thank her several times a year for this recipe! It receives rave reviews from guests on St. Patrick's Day-such a pleasant change from boiled potatoes and cabbage!
Provided by Cathy Bory
Categories Vegetables
Time 1h10m
Number Of Ingredients 7
Steps:
- 1. Place potatoes in a saucepan with enough water to cover. Bring to a boil and cook until tender, 15-20 minutes.
- 2. Place bacon in a large deep skillet.Cook over medium heat until evenly brown. Drain, reserve drippings, crumble & set aside. In the reserved drippings, saute cabbage and onions until very soft and translucent. Cover pan to help the veggies cook faster.
- 3. Drain the potatoes, mash with milk and season with salt and pepper. Fold in the bacon, cabbage & onions and transfer mixture to a large serving bowl. Make a well in the center and pour in the melted butter. Serve immediately.
COLCANNON
This is a recipe from County Mayo. It is traditional Halloween fare but good anytime! Kale can be substituted for cabbage.
Provided by Marc Boyer
Categories Side Dish Potato Side Dish Recipes
Yield 5
Number Of Ingredients 7
Steps:
- In a large saucepan, boil cabbage until tender; remove and chop or blend well. Set aside and keep warm. Boil potatoes until tender. Remove from heat and drain.
- Chop leeks, green parts as well as white, and simmer them in just enough milk to cover, until they are soft.
- Season and mash potatoes well. Stir in cooked leeks and milk. Blend in the kale or cabbage and heat until the whole is a pale green fluff. Make a well in the center and pour in the melted butter. Mix well.
Nutrition Facts : Calories 302.4 calories, Carbohydrate 28.6 g, Cholesterol 52.7 mg, Fat 19.7 g, Fiber 4.9 g, Protein 5.3 g, SaturatedFat 12.4 g, Sodium 179.8 mg, Sugar 7.3 g
CLASSIC COLCANNON
This colcannon recipe came from a Prince Edward Island, Canada, cookbook, if I remember correctly. I do not know the title to it or if it is still in print. There are many different recipes for colcannon, but this one is my favorite, the only one I make now.
Provided by Jan H.
Categories Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook potatoes in boiling water till tender; drain, reserving water.
- Place in a large bowl.
- Mash with hand masher till well-mashed.
- (I find the electric mixer makes it too gooey).
- Add milk, salt and pepper and beat till fluffy.
- In the same saucepan as potatoes were cooked in, cook cabbage in reserved potato water for 6 to 8 minutes, until tender.
- Drain.
- Meanwhile, melt 2 tablespoons butter in frying pan and saute onion until tender.
- Add mashed potato and cooked cabbage to the onion.
- Heat throughly, stirring constantly.
- Place in a heated serving dish.
- Serve hot, topped with butter.
DIANE'S COLCANNON
Steps:
- 1. Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender. 2. 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. 3. 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.
Tips:
- Use fresh, high-quality ingredients: Freshly dug potatoes, creamy butter, and flavorful cabbage all contribute to the deliciousness of colcannon.
- Don't overcook the potatoes: Overcooked potatoes will become mushy and lose their texture. Cook them until they are tender but still hold their shape.
- Mash the potatoes with a potato ricer or food mill for a smooth, fluffy texture. A potato masher can also be used, but be careful not to overwork the potatoes.
- Use a combination of green and white cabbage for added flavor and texture. Green cabbage provides a peppery bite, while white cabbage is milder and sweeter.
- Season the colcannon to taste with salt, pepper, and butter. You can also add other herbs and spices, such as thyme, rosemary, or garlic.
- Serve colcannon immediately, or reheat it gently over low heat. Leftover colcannon can be stored in the refrigerator for up to 3 days.
Conclusion:
Colcannon is a delicious and versatile dish that can be enjoyed as a side dish, main course, or even a snack. It is a hearty and comforting dish that is perfect for a cold winter day. With its simple ingredients and easy-to-follow instructions, colcannon is a great recipe for both beginner and experienced cooks. So next time you are looking for a comforting and delicious meal, give colcannon a try.
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