Colcannon, a simple dish of creamy potatoes, kale or cabbage, and buttery onions, is one of my favorite Irish dishes, and reminds me a lot of the “oniony hash” we eat all the time back home in Newfoundland (often made from Jigg’s Dinner leftovers).
Last year, I made potato farls for the first time, and loved the results. This year, I decided to mix things up a little bit and bring the same sort of potato pancake idea to this dish. I hope you enjoy them as much as I did !
- 1 yellow onion, finely chopped
- 2 cups finely chopped kale (packed)
- 1/4 cup salted butter
- 2 cups cooked potato
- 2 cups milk
- 2 eggs
- 2 tsp salt
- fresh ground pepper
- 2 tsp baking powder
- 1 cup flour
- 2 cups cheddar, shredded (Irish cheddar would be most appropriate here but I used what I had on hand)
Add butter to a saucepan over medium heat. Once melted, add onions and kale and cook until onions are translucent and kale is wilted. Remove from heat and set aside (this mixture can be made the night before and rewarmed slightly before using).
Using a bowl with a stick blender (or a blender), puree potatoes with milk, then add eggs, salt and a few grinds of pepper, mix to combine. Sift together flour and baking powder, then mix into potato mixture. Stir in shredded cheddar and kale mixture.
Heat up your waffle iron and add batter, cook for several minutes until waffles are golden. I got 6 from this recipe.
Can be kept warm in a low heat oven, or frozen individually for later eating. They are tasty on their own, but I added a little mustard mayo alongside for dipping.