Lord Honey, I always knew I had some Irish blood in me, but when I found a recipe for Colcannon I knew those roots must run deep. So you may be askin'--"What the heck is Colcannon? Well honey, let me tell you in one word--tators! Yes, mashed tators, to be exact--with a few ingredients that make it a traditional Irish dish--usually kale or cabbage.
If you're like me--I had you at tator. Right??
Well, I have taken the classic Colcannon and made it into one of my favorite tator dishes--griddle cakes.
Say What???? Yes, its true sweet children--I know--ya love me even more--don'tcha.
Colcannon Griddle Cakes
Jason Smith, FNS southerncountrybling.com
4-large taotrs, peeled and cubed
3-TBSP heavy whipping cream
2-cups kale, mustard greens or turnip greens, chopped
1-small white onion, minced
¾-cup self-rising flour
Salt and Pepper to taste
Oil for frying
· In a large stock pot place the tators and cover with water, add a pinch of salt, bring to a boil and cook until tender.
· Remove tators with a slotted spoon to a strainer.
· In same water place the greens and let cook for 20-25 mins, strain off water.
· While greens are cooking place the tators in a mixing bowl and add the butter and cream and smash with a hand tator masher, salt and pepper to taste.
· Stir the greens, onions, eggs and flour into smashed tators.
· In a large skillet place ½ cup oil and bring to 350 on stove top.
· Place the tator mix into skillet in patties using a tablespoon.
· Fry until golden brown, flip over and brown on the other side.
Tip: You can serve these with sour cream or honey mustard.