Albert Bartlett Potato Colcannon

METHOD

1. Mash the potatoes with the cabbage or kale and cream. Season well with salt and pepper.

2. Slice the onions and fry until soft and lightly bronzed.

3. Use a spatula and press the potato and cabbage/kale mixture into an even layer on top of the onions. Fry for 4-5 minutes until crispy and well-browned.

4. Carefully turn the mixture over so that the crispy part is facing upwards. Add some more mixture on to the top, and turn again until bronzed.

5. You’ll end up with a crispy top, bottom and deliciously crispy middle.

It’s as simple as that! Top off with a light sprinkle of salt and pepper and enjoy this wonderfully homemade Irish dish.

What you will need