Yield: 4 Servings
|1 pounds||Curly kale or cabbage, cooked|
|1 pounds||Potatoes, cooked|
|1 ounce||Dripping per lb. vegetables|
|Salt and pepper|
|Milk if necessary|
|1||Ring, wrapped in greaseproof paper|
Mash the potatoes or pass them through a food mill. Chop the cabbage or kale and add it to the potatoes. Mix well. Peel and chop the onion. Melt a little of the dripping in a large, heavy frying pan and cook the onion in it. Remove and mix with the potato and cabbage.
Season to taste, and stir in a little milk if the mixture is too stiff. Add the rest of the dripping to the hot pan and, when very hot, turn the potato and cabbage mixture into the pan and spread it out. Fry until brown, then cut it roughly and continue frying until there are lots of crisp brown pieces. Just before serving, slip in the wrapped ring ~- the trick, as you can see from the rhyme, is to make sure the ring doesn't turn up too soon -- then the children will eat it all willingly!
(from GOOD FOOD FROM IRELAND, Georgina Campbell)