IRISH POTATOES RECIPE RECIPES

Name: Colcannon Irish Potatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 10 servings.
Cuisine: Europe, Irish
Ingredients: 2-1/2 pounds potatoes (about 6 medium), peeled and cut into 1-inch pieces; 2 cups chopped cabbage; 1 large onion, chopped; 1 teaspoon salt; 1/4 teaspoon pepper; 1/4 cup butter, softened; 1 cup 2% milk

COLCANNON IRISH POTATOES RECIPE: HOW TO MAKE IT

Colcannon Irish Potatoes Recipe: How to Make It image

My mother came from Ireland as a teen and brought this homey recipe with her. I find that it's a fantastic way to get my family to eat cooked cabbage—it is hidden in Grandma's potatoes! —Marie Pagel, Lena, WI

Provided by Taste of Home

Categories Side Dishes

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 10 servings.

Number Of Ingredients 7

Ingredients

2-1/2 pounds potatoes (about 6 medium), peeled and cut into 1-inch pieces
2 cups chopped cabbage
1 large onion, chopped
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter, softened
1 cup 2% milk

Steps:

Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat to medium; cook, covered, until potatoes are almost tender, 8-10 minutes., Add cabbage and onion; cook, covered, until cabbage is tender, 5-7 minutes. Drain; return to pot. Add salt and pepper; mash to desired consistency, gradually adding butter and milk.

Nutrition Facts : Calories 129 calories, FatContent 5g fat (3g saturated fat), CholesterolContent 14mg cholesterol, SodiumContent 290mg sodium, CarbohydrateContent 19g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 3g protein. Diabetic Exchanges 1 starch

HOW TO MAKE IRISH STEW | IRISH STEW RECIPE | FOOD NETWORK

How to Make Irish Stew | Irish Stew Recipe | Food Network image

Provided by Food Network

Categories main-dish

Total Time 3 hours 0 minutes

Prep Time 30 minutes

Cook Time 2 hours 30 minutes

Yield 6 servings

Number Of Ingredients 25

Ingredients

2 medium-sized onions, chopped
Oil, for frying
1-ounce butter
1 sprig dried thyme
2 1/2 pounds best end of lamb neck, cut into large pieces
7 carrots, chopped lengthways into 2-inch pieces
2 tablespoons pearl barley
5 cups Chicken Stock, recipe follows
Salt (recommended: Fleur du Sel)
Freshly ground black pepper
1 bouquet garni (parsley, thyme, and bay leaf)
12 medium potatoes
1 bunch parsley, leaves finely chopped
1 bunch chives
Serving suggestion: Herb Butter, recipe follows
Chicken carcass
1 onion
4 cups water
3 stalks celery, roughly chopped
Bay leaf
Salt and freshly ground black pepper
1 stick butter
1 small bunch parsley, finely chopped
1 small bunch chives, finely chopped
1 sprig thyme

Steps:

In a large heavy-bottomed saucepan, cook the onions in oil and butter, on medium-high heat until they are translucent. Add the dried thyme and stir. Add the lamb and brown on a high heat to seal in juices. Add carrots, and pearl barley. Pour in the Chicken Stock so that it almost covers the meat and vegetables. Season with salt and pepper, and add Bouquet garni. Cover and cook on low heat for 2 hours, being careful not to boil. Place potatoes on top of the stew, cover and cook for 30 minutes until the meat is falling beautifully off the bones and the potatoes are fork tender.
Serve the stew in large flat soup bowls, and drizzle Herb Butter over the potatoes or garnish with parsley and chives.
Preheat the stockpot. Combine ingredients in a large heavy-bottomed saucepan and cover with water. Bring to boil and simmer for approximately 30 minutes. Then let it cool down and skim off the fat.
Melt butter in a small saucepan. Add parsley, chives and thyme.

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My mother came from Ireland as a teen and brought this homey recipe with her. I find that it's a fantastic way to get my family to eat cooked cabbage—it is hidden in Grandma's potatoes! —Marie Pagel, Lena, WI
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