Colcannon

This recipe has been featured in a post on The Recipe Girl blog: St. Patrick’s Day Recipes.


COLCANNON
www.RecipeGirl.com

3¾ lbs Yukon Gold potatoes (about 6 large), peeled and cut into 1-inch pieces
4 oz chopped pancetta
1 bunch green onions, chopped
1 Tbs butter
¼ cup water
2 heads cabbage, sliced thinly (about 9 cups)
1½ cups milk, scalded
¾ stick unsalted butter, cut into bits and softened

1. Place cut potatoes in large pot of salted water. Bring to a boil; simmer, covered, for 15 minutes, or until tender.

2. While potatoes are on, saute pancetta and onions in a large saute pan with butter. Add cabbage and water and saute until cabbage is tender and a bit caramelized.

3. Drain potatoes. Place in large bowl and mash with a potato masher. Stir in the milk, butter and cabbage. Add salt and pepper to taste.

Servings: 6

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“We loved this traditional Irish side dish!”
-San Diego, CA


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