Here’s an Irish dish with a southern twist to celebrate St. Patrick’s Day.  Colcannon is mashed potatoes mixed with cabbage or kale.  I make it with collards, our main garden greens.  We’re always looking for new ways to use them.

If you have leftovers, you’re in luck.  You can make collard colcannon patties.  They’re great for breakfast with eggs. Start your St. Paddy’s Day with these patties and say Sláinte!

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Collard Colcannon

Ingredients:

• 2 ½ pounds Yukon gold potatoes
• 6 cups chopped collards (tough stems removed)
• 1 leek, sliced (about 1 ½ cups, white and light green parts only)
• 2 tablespoons butter
• ½ cup milk
• salt and pepper, to taste
• 1/3 cup parmesan cheese (optional)

Directions:

Put the sliced leeks in a bowl of water.  Separate the rings and swish them around to remove any grit, which will settle to the bottom. Lift them out with a slotted spoon and set them aside.

Bring a large pot of water to a boil.  Quarter the potatoes (I don’t peel them, but you can) and add them to the boiling water.  Cook until fork-tender.  Drain and set the potatoes aside; return the pot to the stove.

Adjust the heat to medium-low.  Melt the butter in the pot and add the leeks.  Saute them for a few minutes and add the collards.  Cook until the collards are dark green and very wilted, about 8 minutes.  Add the boiled potatoes.  Mash each one with a fork or potato masher.  Add the milk and salt and pepper to taste, and mash until smooth.  Stir in grated parmesan cheese or serve it on top, if you like.

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Collard Colcannon Patties

Ingredients:

• 2 cups cold leftover colcannon
• 3 tablespoons flour
• 1 teaspoon cornstarch
• pinch of salt and pepper
• 3 tablespoons butter

Directions:

Form the leftover colcannon into 6 patties, about 1/3-cup each.

Mix the flour, cornstarch, and salt and pepper in a shallow dish.

Melt the butter in a skillet over medium-low.  Dip each side of the patties in the flour mixture and shake off the excess.  Fry them a few minutes on each side, until golden brown.