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Colcannon Breakfast Stacks

Happy St. Patrick's Day, PIP Friends!

I'm sure you've noticed by now, but your organic box is a pot of gold this week to celebrate St. Paddy's Day in the most delicious of ways! We truly have a ton of cabbage. Be sure to catch us out at the Cleveland St. Patrick's Day Parade biking through the route with cabbage, carrots and potatoes in tow that will be donated to St. Patrick's Cathedral's food pantry after the parade.

This year, let's try something new! Let's make a promise to just skip the green eggs, ok? Why not make something festive, delicious and hearty enough to soak up plenty o' Guinness. These Colcannon Breakfast Stacks are screaming St. Patricks Day Brunch, with enough leftovers to feed the entire clan or to freeze for easy potato pancakes for another day! Colcannon is an Irish dish, usually a mash of potatoes, cabbage or kale and green onions. Add bacon if you love bacon and a large dollop of salty butter. We've made a few healthy swaps, such as subbing butter and sour cream with greek yogurt, but still keeping that true flavor with spring onions and some crispy bacon sprinkled on top. We're forming the mash into pancakes to use as a base for an Irish type of Benedict you won't soon forget! Let's dig in!

Colcannon Breakfast Stacks makes about 15 pancakes Ingredients 1-2 lbs Perfectly Imperfect organic potatoes, scrubbed and cubed 1/2 head Perfectly Imperfect organic cabbage, thinly sliced 2 green onions, thinly sliced 2 eggs 1/3 cup plain Greek yogurt 2 cloves garlic, minced s & p to taste

Toppings Additional sliced green onions Bacon, cooked crisp & crumbled Eggs, cooked any way you like, but I prefer the runny yolk for a buttery flavor

Directions 1. In a large pot, add cubed potatoes and a pinch of salt and cover with water. Bring to a boil and simmer for 15-20 minutes, until potatoes are fork tender. Drain and set aside. 2. In a skillet over medium heat, sauté cabbage slices, green onion and minced garlic for 5 minutes until veggies are soft and tender. Set aside. 3. Once the potatoes and cabbage mixture are cooked and slightly cooled, combine both with Greek yogurt, eggs and lots of salt and pepper. 4. Preheat a skillet or grilled to medium heat, spray with nonstick spray and add 1/4 cup sized dollops of the colcannon mash, lightly pressing down to make a pancake. Cook on each side for 3-4 minutes, until golden brown, then flip. 5. While the pancakes cook, prepare your eggs, slice your green onion garnish and crumble your crispy bacon. Once pancakes are done, you can keep them in a warm oven until time to serve, or plate them up, using a pancake as a base, adding your egg, sprinkling with green onion and then bacon. Pop the yolk for some serious hashtag yolk porn, and dig in. You'll be feeling more than festive after this meal!

We hope you love this recipe as much as we do! We love to see what you come up with each week, so be sure to tag us on Instagram, @perfectlyimperfectproduce, so we can follow along your rescued foodie journey! Thanks for another great week, friends! Have a happy & safe St. Patrick's Day! See you at the parade!

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