Waffle Iron Colcannon

Join our Culinary Director, Chef Deb Traylor, in the Ginger and Baker Teaching Kitchen as she shares a recipe that’s perfect for St. Patrick’s Day or for any day – Waffle Iron Colcannon garnished with sour cream. Brunch, lunch or dinner, this is such a tasty way to jazz up mashed potatoes!

Waffle Iron Colcannon

2 Tbsp. olive oil
2 cups chopped green cabbage
2 cups chopped kale
6 green onions, chopped
1 pound potatoes, baked or boiled and mashed (about 3 large potatoes)
1/4 cup butter
1/2 cup milk or cream
2 eggs
1/2 cup flour (optional omit for a gluten-free waffle)
2 tsp. salt
1/2 tsp. freshly ground black pepper
For garnish:
sour cream
minced green onion or chives

Preheat waffle iron and spray with cooking spray. Heat olive oil in a large sauté pan and add chopped cabbage, kale and green onions. Sauté until soft and translucent, about 7-10 minutes.

Mash cooked potatoes and add butter, milk, eggs and flour (if using), mashing until all ingredients are fully incorporated. Add sautéed greens and salt and pepper and stir to combine.

Use an ice cream scoop or large spoon to scoop dollops of potato mixture onto waffle iron and cook until browned and sizzling.

Remove to a plate and garnish with sour cream and green onions or chives.

Sláinte!