As you know, I’m not a big fan of “transforming” leftovers into something else; however, some recipes are quick and easy when you have leftovers on hand. Colcannon is just such a recipe, and when this week’s Sunday Supper theme “Healthy Green Recipes for Saint Patrick’s Day” was announced, I knew I had to share it!
You can find versions of this recipe all over; according to Wikipedia, “Colcannon (Irish: cál ceannann, meaning “white-headed cabbage”) is a traditional Irish dish mainly consisting of mashed potatoes with kale or cabbage.”
All you need are the following:
• Leftover mashed potatoes (I used purple potatoes)
• Cream (milk works fine too)
• Bacon or ham
• Onion or leeks
• Kale or cabbage (or other cooking greens; this recipe is pretty flexible as you can see!)
Step 1: Fry the bacon or warm up the ham in a large frying pan; add the onion and saute’ until soft.
Step 2: Meanwhile, reheat the mashed potatoes, adding cream and butter to make a nice creamy consistency.
Step 3: Add chopped kale or cabbage (as much as you want, but remember greens cook down quite a bit) to the frying pan.
Step 4: Add the mashed potatoes to the frying pan and mix all together.
Isn’t that easy peasy? It is very tasty comfort food. DH added garlic, salt, pepper, and cheese to his.
Instant Pot Version
If you don’t have leftover mashed potatoes, you can always dig out the handy Instapot! I found this recipe from Rebooted Mom and I’m definitely going to try it.
Course: Side Dishes
- 4 russet potatoes peeled and diced
- 3 Tbsp + 2 Tbsp unsalted butter divided
- 3 green onions
- 3 C. chopped kale chard, or cabbage
- 1?2 C. full fat milk or heavy cream
- salt/pepper to taste
- Push saute on the Instant Pot and add the 2 Tbsp butter and cabbage/kale/greens.
- Saute for 2-3 minutes or until wilted.
- Push OFF on the Instant Pot and dump in the potatoes, along with 1/2 C. water.
- Push high (manual) and set the timer for 4 minutes.
- At the completion of the 4 minutes, release the pressure (quick release) and lift the lid.
- Mash the potatoes with a masher right in the pot, mixing them up with the greens. Add the milk and salt/pepper and combine together until well blended.
- Serve hot in a bowl with a knob of butter (3 Tbsp) in the center.
More healthy green recipes for Saint Patrick’s Day
- Get Your Greens Smoothie by Hardly A Goddess
- Green Breakfast Omelet Bites by Momma’s Meals
- Green Eggs and Ham by Feeding Big
- Green Scrambled Eggs with Ham by Cricket’s Confections
- Kuku Sabzi – Persian Herb Frittata by Caroline’s Cooking
- Matcha Overnight Oats by Brunch-n-Bites
- Southwest Breakfast Spinach Wrap by The Freshman Cook
- Super Green Smoothie by Simple and Savory
Must Make Main Dishes
- Chicken Paillard Arugula Truffle Salad by Family Foodie
- Gambian Spinach with Peanut Sauce by Tara’s Multicultural Table
- Grilled Lettuce and Steak Salad by Sunday Supper Movement
- Pan Roasted Cod on Spinach Basil Risotto with Lemon Butter Sauce by Positively Stacey
- Poached Cod with Pesto Wine Sauce by Life Tastes Good
- Potato Leek Skillet Pizza by A Kitchen Hoor’s Adventures
- Sautéed Garlic and Parmesan Chicken With Spinach by My Sweet Savings
- Skinny Reuben Wraps with Homemade 1000 Island Dressing by For the Love of Food
- Tequila Chicken Salad by Cosmopolitan Cornbread
- Brussels Sprout and Kale Salad by Pies and Plots
- Green Goddess Bibb Salad by Palatable Pastime
- Pixie Dust Salad with Avocados, Pixie Tangerines and Radishes by Shockingly Delicious
- Quinoa Tabbouleh by That Skinny Chick Can Bake
- Sesame Wedge Salad with Key Lime Vinaigrette & Pickled Green Tomatoes by Gourmet Everyday
- Shades of Green Salad by A Day in the Life on the Farm
- Zucchini Carpaccio Salad by The Bitter Side of Sweet
- Colcannon by Wholistic Woman
- Green Goddess Dip by From the Bookshelf
- Grilled Cabbage with Spicy Lime Dressing by Sew You Think You Can Cook
- Irish Cabbage by Turnips 2 Tangerines
- Miso Roasted Broccoli by Life Currents
- Pistachio Parmesan Oven Fries by Cindy’s Recipes and Writings
- Roasted Brussels Sprouts by Books n’ Cooks
- Soy Glazed Sugar Snap Peas by Food Lust People Love
- Spinach Tots by A Mind “Full” Mom
- Warm Brussels Sprout Slaw by Jersey Girl Cooks
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