Brussels Sprouts Pancetta Colcannon

by Julie Cohn

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In celebration of St. Patrick’s Day this week, I am featuring several traditional Irish recipes, transformed with a few unique and interesting ingredients.  Today’s recipe is a new spin on the Irish staple, Colcannon, traditionally made with cabbage and mashed potatoes.  Because Brussels Sprouts is from the the same cabbage family, I thought this Brussels Sprouts Pancetta Colcannon would make an interesting and delectable change to the dish.

  • 3-4 Russet Potatoes
  • 1 Tbsp. Salt
  • 1 (1/2 c) Stick Butter, divided in half
  • 1/2 c. Milk
  • 8-10 Brussels Sprouts
  • 2-3 Green Onions
  • 1 Tbsp. Diced Pancetta (I purchased diced pancetta)

Wash and peel the potatoes, then cut into 2-3 inch pieces.

Put the potatoes in a large pot, add the salt and water to cover, and heat on high to boiling.  When the potatoes have a rolling boil, lower to medium low and simmer for about 12-14 minutes, until soft.  Drain the potatoes, add the 1/4 c. of butter, and set aside to melt.

When the butter is melted, place the potatoes in a large mixing bowl.  Mash the potatoes with a fork, then finish mashing with a mixer, adding the milk in a little at a time, to make the potatoes creamy.

Using the pot used for boiling the potatoes, place the other 1/4 cup of butter in, and heat on medium low to melt the butter.  Wash and peel the Brussels Sprouts, trimming off the woody end.

Cut the Brussels Sprouts into quarters.  Wash and dry the green onion, then mince into small pieces.

Add the Brussels Sprouts to the butter and saute on medium high for about 5 minutes.  Add the green onions and pancetta and continue to saute for another 2-3 minutes.

Place the mashed potatoes in individual bowls, and spoon the Brussels Sprouts/pancetta mixture on top.  Serve immediately.

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