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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Sierra Golds Hasselback Style


Sierra Golds Hasselback Style
Serves 6
6 Sierra gold potatoes, scrubbed
1/2 cup unsalted butter, melted and slightly cool
1/3 cup extra virgin olive oil
Salt and pepper
1 cup finely shredded Parmigiano Reggiano Cheese (optional) see note
1. Preheat the oven to 400 degrees, and coat the inside of a baking dish with non-stick cooking spray.
2. Sit the potato into a large serving spoon, and slice the potatoes 1/8 to 1/4 inch thick, but not all the way through (the spoon should stop your knife)
3. Repeat this procedure and put each sliced potato into the baking dish. Mix the butter and olive oil together. Brush the potatoes with half of the butter and oil mixture, sprinkle with salt and pepper, and bake for 30 minutes, by this time the potatoes will have fanned out a bit, spoon the remaining butter/oil mixture over each potato, bake another 30 minutes.
4. Sprinkle the potatoes with the cheese, and bake another 10 minutes, until the cheese is melted.
5. Remove from the oven, and allow to rest for 10 minutes before serving.
6. Cheesy Cook’s Note: The cheese is optional; you can sprinkle this with cheddar, Asiago, Fontina, pepper Jack, or your favorite cheese, add bacon bits if you like, or fresh herbs of your choice.
Learn more about Sierra Gold Potatoes 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