Colcannon and Potato Pancakes

READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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