Colcannon (fried Potatoes And Cabbage)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | Head of cabbage or 1 pound | |
| of kale shredded | ||
| 4 | Potatoes, peeled and cooked | |
| 1 | Onion or 6 scallions, finely | |
| chopped | ||
| 1/4 | c | Milk |
| Salt & pepper | ||
| 3 | T | Butter |
| Fresh parsley, chopped for | ||
| garnish |
INSTRUCTIONS
http://www.foodtv.com/midatl/reclist.htm In very little water, cook the cabbage or kale until tender. Drain and squeeze out as much water as possible. Mash or rice the potatoes until very smooth. Mix in the cooked cabbage, onions, milk salt & pepper. Heat half the butter in a frying pan or skillet and add the potato mixture. Flatten slightly so it looks like a large pancake. Fry until the edges are crisp-looking. Dot the top with the remaining butter and place under the broiler for a few seconds until slightly browned. Sprinkle with parsley. Serves 4 Serving suggestion: Colcannon goes well with grilled or poached sausages. Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 19, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 979
Calories From Fat: 336
Total Fat: 38.4g
Cholesterol: 96.5mg
Sodium: 787.3mg
Potassium: 3878.3mg
Carbohydrates: 142.5g
Fiber: 24.5g
Sugar: 10.1g
Protein: 26.2g