This is my new favorite after St. Patrick’s Day breakfast. Colcannon patty with fried egg. I made colcannon (to go with our corned beef on St. Patrick’s Day and had leftovers. Colcannon is basically mashed potatoes with cooked cabbage in it and topped with butter. We used the leftover corned beef to make delicious Reuben Sandwiches saving a few slices for breakfast.
I formed the colcannon into thick patties and pan fried them in butter until golden brown and crispy on the outside. Topped with a fried egg and served with sliced corned beef, this is the perfect “Irish” breakfast. You get corned beef, cabbage, and a perfect fried egg on one plate!
So, here is my recipe for Colcannon. You can make it ahead of time, serve for dinner and use the leftovers for breakfast. It is not just for St. Patrick’s Day. All you have to do is form the chilled colcannon into patties, pan fry in butter, add a friend egg and you have a delicious breakfast or brunch!
- 6 Yukon gold potatoes (peeled and cubed)
- Salted water
- 1 cup green cabbage (sliced into strips)
- 3 scallions (diced)
- 4 TBS butter
- ¼ to ½ cup cream
- Butter (salt and freshly ground black pepper to taste)
- In a medium saucepan, boil diced potatoes in salted water until fork tender. Pour into colander to drain. While the pot is till hot, add the 4 TBS butter and melt over low heat. Add the cabbage, scallion, salt and pepper to taste. Cook over medium heat until the cabbage is tender but still a bit crunchy. While the cabbage is cooking use a fork or potato masher to smash the potatoes, leaving some lumps. Pour the hot cabbage mixture into the potatoes and stir to combine. Add cream until you reach the desired consistency. Return to pot and reheat if necessary. Serve with a well in the center to hold a pat of butter. Season with salt and pepper.
It was so good, I made it again today with corned beef hash!