| • | Mash the potatoes and mix it with shredded cabbage and cream. Add salt, pepper and mix well.
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| • | Heat the oil in a pan and fry the onions over moderate heat until it is soft and begins to brown.
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| • | Add half the potato and cabbage mixture on the onions and spread it evenly. Fry for 4-5 minutes until it is well browned and crispy underneath.
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| • | Cut the mixture into 4 quarters with the spatula or palette knife and turn them over carefully so that the crispy bit is uppermost.
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| • | Press the remaining potato and cabbage mixture on to the first layer and after a few more minutes, cut and turn again.
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| • | When the contents turn crisp and golden, turn off the flame.
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| • | Colcannon is ready to serve. |
