Colcannon cakes with pancetta recipe
Irish colcannon cakes with Italian pancetta and English Stilton for a hearty supper or indulgent brunch. Easy to make, serves 4 in 50 minutes.
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Cooking tools:
- Potato masher
- Kitchen scale
- Colander
- Saucepan
- Skillet
- Baking sheet
- Chef's knife
- Cutting board
- Spatula
- Plate
- Stove
- Refrigerator
Ingredients
- 1kg floury potatoes, such as Maris Piper or King Edward
- 50g butter
- 1 small onion, very finely chopped
- Few fresh thyme leaves, plus extra to garnish
- 225g savoy cabbage, leaves torn
- Splash of double cream
- 150g thinly sliced pancetta
- Vegetable oil, for shallow frying
- Plain flour, for dusting
- 125g Stilton, cut into 4 slices
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