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Colcannon

Ingredients

  • 2 to 2-1/l lbs. potatoes
  • 1 cup cabbage, cooked
  • 1 small onion, chopped (scallions may be used instead)
  • Butter
  • Salt and pepper to taste

Directions

Boil the potatoes and remove skins.

Drain and mash.

Chop the cooked cabbage and mix in with the mashed potatoes.

Chop onion and saute in butter until soft.

Mix into the potatoes and cabbage mixture.

Serve in mounds on hot plates with a well of butter in center of each mound.

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