Saturday, August 31, 2013

Colcannon 2 and Leftover Colcannon Rösti

The other night I made some colcannon for dinner. It was wonderful. Just a heads up, this is not a healthy recipe. The next morning I wanted to make something different for breakfast so I tried to make some colcannon cakes and it actually worked!

Irish Colcannon II

Serves 4


  • 5 medium red potatoes, washed and chopped
  • 2 tbsp butter
  • 1 cup finely chopped cabbage
  • 1 cup onions
  • splash of heavy cream
  • salt and pepper to taste


  1. Place potatoes in a pot of salted water and bring to a boil. Reduce heat and simmer until tender, about 15 minutes. Drain and mash.
  2. Meanwhile, melt butter over medium heat. Add cabbage and onions. Cover and cook until softened, about 10 minutes. 
  3. Mix potatoes and onion mixture. Loosen a bit with a splash of heavy cream. (Don't add to much because you really want this to be thick and stick together.) Add salt and pepper to taste.

Colcannon Rosti


  • leftover colcannon
  • flour
  • cooking spray


  1. Spray a pan with cooking spray and place over medium heat.
  2. Take about 1/3 cup of the colcannon and shape it into a thick patty. Dredge in flour. Make sure the whole surface is covered.
  3. Cook over medium heat until browned and heated through, about 5 minutes/side. Serve with scrambled eggs for breakfast. They can also serve as a side dish for dinner.

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