Colcannon (fried potatoes and cabbage)

Yield: 1 Servings

Measure Ingredient
1 medium Head of cabbage or 1 pound of kale; shredded
4 larges Potatoes; peeled and cooked
1 small Onion or 6 scallions; finely chopped
¼ cup Milk
Salt & pepper
3 tablespoons Butter
Fresh parsley; chopped, (for garnish)

In very little water, cook the cabbage or kale until tender. Drain and squeeze out as much water as possible.

Mash or rice the potatoes until very smooth. Mix in the cooked cabbage, onions, milk salt & pepper.

Heat half the butter in a frying pan or skillet and add the potato mixture.

Flatten slightly so it looks like a large pancake. Fry until the edges are crisp-looking. Dot the top with the remaining butter and place under the broiler for a few seconds until slightly browned. Sprinkle with parsley.

Serves 4

Serving suggestion: Colcannon goes well with grilled or poached sausages.

Posted to recipelu-digest by LSHW <shusky@...> on Feb 19, 1998

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