TONE IT UP BROWNIES RECIPES

Name: Colcannon (Irish Potato Salad)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 3 to 4 servings
Cuisine: european
Ingredients: 5 russet potatoes; 1/2 cup unsalted butter; 1/4 cup whole milk; 3/4 teaspoon kosher salt; 1/2 teaspoon black pepper; 4 large shallots, thinly sliced; 1 large leek-halved and thinly sliced; 1 bunch kale, stemmed and coarsely chopped; 1 head napa cabbage, cored and coarsely chopped; 1/4 teaspoon freshly grated nutmeg; 1/4 teaspoons salt; 2/3 cups chopped green onion tops

COLCANNON (IRISH POTATO SALAD) RECIPE - FOOD NETWORK

Colcannon (Irish Potato Salad) Recipe - Food Network image

Provided by Food Network

Categories side-dish

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 3 to 4 servings

Number Of Ingredients 12

Ingredients

5 russet potatoes
1/2 cup unsalted butter
1/4 cup whole milk
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
4 large shallots, thinly sliced
1 large leek-halved and thinly sliced
1 bunch kale, stemmed and coarsely chopped
1 head napa cabbage, cored and coarsely chopped
1/4 teaspoon freshly grated nutmeg
1/4 teaspoons salt
2/3 cups chopped green onion tops

Steps:

Cut and steam the potatoes until tender. Return to the still hot pot and add 1/4 cup butter, milk, kosher salt and 1/4 teaspoons pepper. Mash together.
Melt the remaining butter in a large pot over medium heat. Add shallots and leeks. Saute until they begin to soften. Add the kale and toss until soft and wilted but still bright green, about 3 minutes. Add the cabbage and toss until tender-crisp, about 8 minutes. Sprinkle with nutmeg, salt and the remaining pepper.
Mix the cabbage and mashed potatoes together well. Sprinkle with the green onion slices before serving.

COLCANNON (IRISH POTATO SALAD) RECIPE - FOOD NETWORK

Colcannon (Irish Potato Salad) Recipe - Food Network image

Provided by Food Network

Categories side-dish

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 3 to 4 servings

Number Of Ingredients 12

Ingredients

5 russet potatoes
1/2 cup unsalted butter
1/4 cup whole milk
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
4 large shallots, thinly sliced
1 large leek-halved and thinly sliced
1 bunch kale, stemmed and coarsely chopped
1 head napa cabbage, cored and coarsely chopped
1/4 teaspoon freshly grated nutmeg
1/4 teaspoons salt
2/3 cups chopped green onion tops

Steps:

Cut and steam the potatoes until tender. Return to the still hot pot and add 1/4 cup butter, milk, kosher salt and 1/4 teaspoons pepper. Mash together.
Melt the remaining butter in a large pot over medium heat. Add shallots and leeks. Saute until they begin to soften. Add the kale and toss until soft and wilted but still bright green, about 3 minutes. Add the cabbage and toss until tender-crisp, about 8 minutes. Sprinkle with nutmeg, salt and the remaining pepper.
Mix the cabbage and mashed potatoes together well. Sprinkle with the green onion slices before serving.

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COLCANNON (IRISH POTATO SALAD) RECIPE - FOOD NETWORK

From foodnetwork.com
Reviews 4.8
Total Time 35 minutes
Category side-dish
Cuisine european

Mix the cabbage and mashed potatoes together well. Sprinkle with the green onion slices before serving.

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