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Waffle Iron Colcannon
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Firing up the stove
Deb Traylor's twist on Irish colcannon from Ginger & Baker: buttery mashed potatoes with sautéed cabbage, kale and green onion, pressed in a waffle iron until browned and crisp. Brunch, lunch or dinner, it's a fun way to jazz up mashed potatoes.
Notes
Recipe by Deb Traylor, from Ginger & Baker. The flour helps the waffles hold together and crisp; without it, grease the iron generously and cook a little longer. Leftover mashed potatoes work perfectly. Re-crisp leftovers in the waffle iron or a hot oven.
RECIPE CARD
Waffle Iron Colcannon
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Ingredients
- 2 Tbsp olive oil
- 2 cups chopped green cabbage
- 2 cups chopped kale
- 6 green onions, chopped
- 1 lb potatoes (about 3 large), baked or boiled
- ¼ cup butter
- ½ cup milk or cream
- 2 large eggs
- ½ cup all-purpose flour (optional; leave out for gluten-free)
- 2 tsp salt
- ½ tsp freshly ground black pepper
- Sour cream and minced green onion or chives, to garnish
Instructions
- Heat the waffle iron. Preheat to medium-high and grease well with cooking spray.
- Cook the greens. Heat the olive oil in a large sauté pan over medium heat. Add the cabbage, kale and green onions and sauté 7–10 minutes until soft and wilted.
- Make the mash. Mash the cooked potatoes, then mix in the butter, milk, eggs and flour (if using) until fully combined.
- Combine. Stir in the sautéed greens, salt and pepper.
- Waffle. Scoop dollops onto the waffle iron with an ice cream scoop or large spoon, close and cook until deeply browned and sizzling, about 5–8 minutes depending on your iron. Don't open it early or it will tear.
- Serve. Lift onto a plate and top with sour cream and green onion or chives.
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