Colcannon

Description:

Colcannon Ingredients: 4 lbs. medium russet potatoes, peeled and quartered 2 tbsp. whole milk 1/4 tsp. salt 1/8 tsp. pepper 2 cups chopped brussel sprouts (ideally), or green cabbage or broccoli, pre-cooked 2 tbsp. unsalted butter at room temperature 1/4 cup chopped green onions Directions: 1. Cook potatoes in boiling water until tender. Drain. 2. Meanwhile, fry the onions in the butter or margarine. 3. Place the hot potatoes in a large bowl. 4. When they are cool enough to handle, mash the potatoes. Add the fried onions and cabbage. 5. Add milk, salt and pepper and beat until fluffy. 6. Press the mixture into an oiled, small sautée pan or frying pan, or form them into patties and sautée them. 7. Try and turn it/them once only, - when the surface of the colcannon nearest the flame has become a deep golden brown.