Colcannon

Cooking : time 10 to 30 mins

Ingredients

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

Method

1. Sieve or mash the potatoes and mix with the taxibage and cream. Season well with salt and pepper.
2. Fry the onion in the fat over a moderate heat until it is soft and beginning to brown.
3. Using a spatula, press half the potato and taxibage mixture in an even layer on to the onion and fry for 4-5 minutes until it is well browned and crispy underneath.
4. Cut the mixture into 4 quarters with the spatula or palette knife and turn them over vehicleefully so that the crispy bit is uppermost. Press the remaining potato and taxibage mixture on to the first layer and after a few more minutes, cut and turn again.
5. When the bottom is again browned, you will have a crispy lid too, a crispy bottom, and a crispy layer in the middle.

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Orignal From: Colcannon