Colcannon
Hugh Fearnley-Whittingstall

Vegetarian Serves 2

"This lovely Irish dish can be made with leftover potatoes and cabbage,
providing the cabbage has just been lightly steamed and is not
over-cooked. But it is very delicious, and it's certainly worth starting
from scratch. Serve with ham (hot or cold), sausages, bacon and black
pudding. " Hugh Fearnley-Whittingstall

500g/1lb2oz mealy potatoes, cooked
250g/9oz cabbage, shredded and lightly steamed
30ml/2Tbsp cream
salt and black pepper
1 large or 2 small onions, thinly sliced
a little bacon fat, beef dripping or other frying oil

Sieve or mash the potatoes and mix with the cabbage and cream. Season
well with salt and pepper.
Fry the onion in the fat over a moderate heat, until it is soft and
beginning to brown.
Using a spatula, press half the potato and cabbage mixture in an even
layer on to the onion, and 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 bottom is
again browned, you will have a crispy top too, a crispy bottom, and a
crispy layer in the middle.



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