Celtic Cookery Colcannon

1. 1

   Peel the potatoes and cook till tender.

2. 2

   Finely chop the cabbage and cook in a little boiling water till tender.

3. 3

   Chop the spring onions, the green and the white both, and boil them gently in the milk.

4. 4

   Drain the poatoes, then mash them, seasoning well, using plenty of white pepper (start with 1/2 teaspoon).

5. 5

   Add some salt.

6. 6

   Beat the onions into the potato until they are soft and fluffy.

7. 7

   Melt 2 oz of butter and toss the cabbage in it.

8. 8

   Blend this into the potato mixture until all is a pale green fluff.

9. 9

   Dish it up as it is, or it can be fried on both sides in butter or bacon fat until crisp and brown.

10. 10

    Delicious served with bacon.

* Per serving · 4 servings · Values may vary.