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    You are in: Home / Community Forums / Recipe Requests - General / Colcannon
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    Colcannon

    Kathy228
    Wed Mar 13, 2013 6:54 am
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    Can Colcannon be made the night before?

    I'm also posting this in Cooking Q&A because the Irish buffet is Thurs. so I'd need to make it tonight if it's okay to do that. Someone reading that forum may not read it here and vice-versa.
    k
    SarasotaCook
    Wed Mar 13, 2013 7:43 am
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    I have made it before with good success.
    Chicagoland Chef du Jour
    Wed Mar 13, 2013 8:20 am
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    Ok then, never mind! icon_lol.gif Morning ladies! wave.gif
    Kathy228
    Wed Mar 13, 2013 12:54 pm
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    SarasotaCook wrote:
    I have made it before with good success.

    You've made it the night before? Is there a special way to handle it before or after refrigeration?

    Did you make baked colcannon or stove top?
    k
    SarasotaCook
    Wed Mar 13, 2013 1:04 pm
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    This isn't my recipe; but it is based off of this and very close. I make stove top; I cool, cover with plastic wrap; and refrigerate.

    I let them warm up room temp on the counter, cover with foil and reheat in the oven. But, I also have reheated on the stove as well.
    Kathy228
    Wed Mar 13, 2013 1:24 pm
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    Thanks, Sarasota, for the information. I could not find anything online about making it the night before.

    What if I took it out of the fridge in the morning, put it in the crockpot to allow it to come to room temperature, get it warmed up on med - then turn down to low for the buffet?
    k
    SarasotaCook
    Wed Mar 13, 2013 1:38 pm
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    Kathy228 wrote:
    Thanks, Sarasota, for the information. I could not find anything online about making it the night before.

    What if I took it out of the fridge in the morning, put it in the crockpot to allow it to come to room temperature, get it warmed up on med - then turn down to low for the buffet?
    k


    I think that would work. I would spray the crock with a non stick; and then, you may have to add a little milk as it heats up or a little butter. I wouldn't let it cook too long, just heat up; but I would think it would be good. I haven't tried it; but I do mashed potatoes like that, and this is basically what it is. I can't see any problems.
    Kathy228
    Wed Mar 13, 2013 6:08 pm
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    Thanks so much - I appreciate your suggestions. icon_biggrin.gif
    k
    SarasotaCook
    Wed Mar 13, 2013 6:13 pm
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    Let us know how it turned out.
    Chicagoland Chef du Jour
    Thu Mar 14, 2013 6:52 am
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    Perhaps reheating in the microwave, so it doesn't dry out & then putting it in a warmed crockpot would work well. That's what I would be inclined to do.

    Good luck!
    Kathy228
    Fri Mar 15, 2013 6:55 am
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    I made the colcannon the night before (stovetop). When I got to work, I did not refrigerate it again, but left it out until 11:15. Then popped it into our oven set to 350 and it was perfect for the buffet at noon. Everyone loved it. I was thrilled.

    I had no idea that colcannon was so easy to make... so much flavor for so few ingredients. I used 5 pounds of potatoes and 1-1/2 heads of cabbage. There was none left.

    Thanks again for the great suggestions. It gave me the confidence to make a dish I never made before and bring it to work for a well-attanded buffet luncheon. icon_biggrin.gif
    Chicagoland Chef du Jour
    Fri Mar 15, 2013 7:56 am
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    Excellent!
    SarasotaCook
    Fri Mar 15, 2013 8:18 am
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    Glad you enjoyed it and it worked out well. It is a very easy dish, but always good. My friend puts ham in hers; I'm sure there are a few variations. But is a very good dish!
    Kathy228
    Fri Mar 15, 2013 9:28 am
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    Ham would be delicious. I just pan browned smoked sausage slices and put that it. It probably tastes pretty similar to smoked ham.

    I love potatoes and cabbage and can't believe I've never made colcannon before. But it won't be the last time... and what a great potluck/buffet dish it is.
    k
    SarasotaCook
    Fri Mar 15, 2013 9:34 am
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    I'd take smoked sausage, just as good. That type of dish is really easy and open to pretty much anything. Leftover cabbage and corned beef, add that too. I have and it is delicious. My friend adds some cheese to hers almost like a casserole dish. What is nice is the basic dish; but then make it yours.
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