Colcannon Recipe

• 250 gms Cabbage (shredded and lightly steamed)
• Salt and Black Pepper to taste
• 500 gms Potatoes (boiled)
• 2 Small Onions (sliced)
• 2 tbsp Cream
• Oil for frying

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