Traditional Colcannon


Traditional Colcannon
4 slices bacon, finely chopped
1/4 cup finely chopped shallots, red scallions or onion
2 cloves garlic, minced
One bunch black kale, tough stems removed, and finely chopped, or cabbage cut into 1/2-inch ribbons
6 medium Sierra Gold potatoes, scrubbed and peeled if desired, cut into 1-inch chunks
1/2 cup heavy cream
1/4 cup unsalted butter
Salt and pepper to taste
1. In a large skillet, cook the bacon until crisp. Add the shallots and garlic, and cook another 2 minutes, until the onion is softened.
2. Add the kale and sauté until the kale is tender, about 5 minutes. Taste for seasoning and adjust with salt or pepper. Set the mixture aside while you cook the potatoes. (this mixture can be served as a side dish all by itself; and it can be refrigerated for up to 2 days, and reheated before serving)
3. Place the potatoes into a large pot, cover with water, add 1-teaspoon salt, and bring to a boil.
4. Cook the potatoes for 12 to 27 minutes, until tender. While the potatoes are cooking, heat the cream and butter in a saucepan and keep warm.
5. Drain the potatoes, and return them to the pot to dry them out. Add some of the butter and cream mixture to the potatoes, and mash until smooth, adding more of the cream mixture as needed. Stir the kale into the potatoes, taste for seasoning, and serve.
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Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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Colcannon Cakes


Colcannon Cakes
Serves 4 to 6
1 pound Sierra Gold Potatoes, peeled, and cut into 1-inch chunks
1/4 cup unsalted butter
6 strips bacon, cut into 1/2-inch pieces
1/4 cup finely chopped red scallions, or leeks
1 bunch kale, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
2 large eggs
1/4 cup flour
1/4 cup extra virgin olive oil
1. Put the potatoes in salted water to cover, and bring to a boil. Simmer for 15 to 20 minutes, until tender.
2. Drain well, return to the pan and mash with 2 tablespoons of butter.
3. In a skillet, cook the bacon until crisp, add the scallions and saute for 1 minute, until softened. Add the Kale, and saute until the kale is wilted. Season with salt and pepper.
4. Transfer the mixture to the potatoes, add the eggs, and blend.
5. Form the mixture into 2-inch round cakes (using a portion scoop to keep them even) Drop them into the flour, and coat both sides. Refrigerate for 1 hour to firm up.
6. Heat the oil and remaining butter in a large skillet, and fry the cakes for 3 to 4 minutes on each side, until they are golden brown on each side. Transfer to paper towels and drain.
7. The cakes can be kept warm in a low oven for 30 minutes. Cooked cakes can be frozen, defrosted and then reheated in a 350-degree oven for 15 minutes.
Learn more about Black Kale Click HERE
Download our FREE app HERE
Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
Follow me on:
Facebook: Diane Phillips’ Blog of Cooking, Travel and Commentary
Twitter: @dianphillips
Pinterest: Diane Phillips