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Title: Colcannon
Yield: 4 Servings
Categories: Irish, Vegetables


1 lb Curly kale or cabbage,
1 lb Potatoes, cooked
1 Onion, chopped
1 oz Dripping per lb. vegetables
Salt and pepper
Milk if necessary
1 Ring, wrapped in greaseproof

Mash the potatoes or pass them through a food mill. Chop the cabbage or
kale and add it to the potatoes. Mix well. Peel and chop the onion. Melt a
little of the dripping in a large, heavy frying pan and cook the onion in
it. Remove and mix with the potato and cabbage. Season to taste, and stir
in a little milk if the mixture is too stiff. Add the rest of the dripping
to the hot pan and, when very hot, turn the potato and cabbage mixture into
the pan and spread it out. Fry until brown, then cut it roughly and
continue frying until there are lots of crisp brown pieces. Just before
serving, slip in the wrapped ring ~- the trick, as you can see from the
rhyme, is to make sure the ring doesn't turn up too soon -- then the
children will eat it all willingly!

(from GOOD FOOD FROM IRELAND, Georgina Campbell)

From Gemini's MASSIVE MealMaster collection at