Colcannon

• 1 12 potatoes, peeled and boiled
• 8 spring onions, trimmed and sliced
• 14 cup hot milk
• 2 ounces butter or 2 ounces margarine
• 12 ounces outer cabbage leaves, shreddded and cooked
• salt & freshly ground black pepper

1. Drain the potatoes and dry them over the stove.
2. Set aside.
3. Pour boiling water over spring onions in a small bowl to soften them (I used a quarter cup of boiling water).
4. Drain and heat them gently witht he milk for 5-6 minutes.
5. Mash the potatoes and add the milk mixture.
6. Melt the butter or margerine in a pan and toss the shredded cabbage in it.
7. Fold into the potato.
8. Season generously.
9. You can either serve it as is (like I did), or fry it in butter, oil or dripping like a thick pancake until the outside is crusty, crisp and brown.

potatoes, onions, hot milk, butter, cabbage, salt

Taken from www.food.com/recipe/colcannon-367251 (may not work)