Colcannon, usually served as mashed potatoes and kale or other dark greens, tastes great when pressed into a thick crispy cake.
2 large russet potatoes, skin on
4 tbl extra virgin olive oil, divided
1 spanish onion, half moons
1/2 red pepper, small dice
1/2 tsp dried rosemary
1/4 tsp red pepper flakes
2 vegan Italian sausages (I used tofurkey)
1 head of kale, roughly chopped
3 garlic cloves, minced
1/4 cup vegetable broth
1/4 cup vegan butter
salt and pepper
Prick both potatoes all over with a fork and fully bake in the oven at 375 for 45 minutes until tender on the inside. Roughly chop the potatoes and set aside. Keep the oven on 375.
Preheat 2 tbl of oil in a large saute pan. Saute the onions and red peppers over medium high heat for 10 minutes. Add the rosemary, red pepper flakes, sausage, salt and pepper and cook until the sausage is crisp on both sides, 5 minutes. Add the kale, garlic and vegetable broth. Toss to coat the kale and cook over medium heat until it has wilted and the broth has evaporated.
Add the potato and butter into the saute pan and roughly mash. Taste and season then press into a thick cake. Cook until the bottom side has browned over medium high heat, 5-7 minutes.
Put a large plate on top of the pan and flip the potato cake over onto the plate.
Add the remaining 2 tbl of oil to the pan and slide the uncooked side back into the pan. Press down to compact once more and pop in the oven. Bake for 15 minutes.
When ready to serve, slide out of the pan and slice into wedges.