Colcannon

[Kathy228]

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]

I have made it before with good success.

[Chicagoland Chef du Jour]

Ok then, never mind! Morning ladies!

[Kathy228]

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]

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]

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]

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]

Thanks so much - I appreciate your suggestions.
k

[SarasotaCook]

Let us know how it turned out.

[Chicagoland Chef du Jour]

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]

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.

[Chicagoland Chef du Jour]

Excellent!

[SarasotaCook]

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]

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]

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.