Prep 20 mins
Cook 20 mins
A lovely way to serve mashed potatoes for St Patrick's Day. Then another night serve the leftovers as potato pancakes, with a difference.
- 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
- salt and pepper
- 1 -2 egg, beaten (depends on how much leftover potatoes you have)
- 2 tablespoons flour
- 1 teaspoon baking powder
- 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.
This was really good! I can't wait to see how the potato pancakes turn out later this week. I put cheese on top because I have a picky picky 5 year old who might have had an issue with the green cabbage if she could see it. But she ate every bit. I really liked how while it smelled kind of . . .cabbagey, it tasted great. Thanks.