Recipe - Colcannon (Fried Potatoes And Cabbage)

1 md Head of cabbage or 1 pound
of kale; shredded
4 lg Potatoes; peeled and cooked
1 small Onion or 6 scallions; finely
chopped
One fourth cup Milk
Salt & pepper
3 tablespoon Butter
Fresh parsley; chopped, (for
garnish)

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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
crisplooking. 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 recipeludigest by LSHW shusky@erols.com on Feb 19, 1998