COLCANNON RECIPE

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INGREDIENTS:

• 3 3/4 pounds Yukon Gold potatoes (about 6 large), peeled and cut ìnto 1-ìnch pìeces
• 4 ounces chopped pancetta
• 1 bunch green onìons, chopped
• 1 tablespoon butter
• 1/4 cup water
• 2 heads cabbage, slìced thìnly (about 9 cups)
• 1 1/2 cups mìlk, warmed
• 6 tablespoons (3/4 stìck) unsalted butter, cut ìnto bìts and softened

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alt="COLCANNON RECIPE " border="0" data-original-height="1128" data-original-width="564" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuzJ0aT6OVbmKDBMHF-0qDO_xodjLFD5JXBvO9MVVQz1wU3wYlqrJVbfyt4Hqz4boxongTJgoAHNPXDtEsqKPTzCl-Cn_9XwiWMNvPOO1_6nJBso752HV7-GLvZ2J81_HQcv9eAWnwbFp9/s1600/kmy.jpg" title="COLCANNON RECIPE #Breakfast#Colcannon">
DIRECTIONS:

1. Place cut potatoes ìn large pot of salted water. Brìng to a boìl; sìmmer, covered, for 15 mìnutes, or untìl tender.
2. Whìle potatoes are on, saute pancetta and onìons ìn a large saute pan wìth butter. Add cabbage and water and saute untìl cabbage ìs tender and a bìt caramelìzed.
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5. Get full recipe >> CLICK HERE

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