COLCANNON AND POTATO PANCAKES

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Colcannon and Potato Pancakes image

A lovely way to serve mashed potatoes for St Patrick's Day. Then another night serve the leftovers as potato pancakes, with a difference.

Provided by carole in orlando

Categories     Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

4 -6 large potatoes, i used yukon gold
1/2 medium onion, grated or minced
2 teaspoons minced garlic
3 -4 cups of finely shredded cabbage
butter
milk
salt and pepper
1 -2 egg, beaten (depends on how much leftover potatoes you have)
2 tablespoons flour
1 teaspoon baking powder

Steps:

  • Peel and cube potatoes and place in boiling water.
  • Cook until tender, as for mashed potatoes.
  • In a large skillet, saute the garlic, onion and cabbage until the cabbage is limp, but not brown.
  • When potatoes are done, mash with seasonings, butter and milk per your taste.
  • Add the sauteed onions, garlic and cabbage and mash until well mixed, there will be pieces of cabbage, but that's okay.
  • Serve as you would mashed potatoes.
  • For the potato pancakes, use the leftover Colcannon and add beaten eggs, flour and baking powder to them.
  • In a skillet with oil place hand shaped potato pancakes and cook until brown on one side and then carefully flip and brown on the other.
  • Serve with applesauce and sour cream.

Nutrition Facts : Calories 337.8, Fat 1.7, SaturatedFat 0.5, Cholesterol 52.9, Sodium 140.6, Carbohydrate 72.6, Fiber 9.7, Sugar 5.5, Protein 10.4

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