METHODMash the potatoes with the cabbage or kale and cream. Season well with salt and pepper.
Slice the onions and fry until soft and lightly bronzed.
Use a spatula and press the potato and cabbage/kale mixture into an even layer on top of the onions. Fry for 4-5 minutes until crispy and well-browned.
Carefully turn the mixture over so that the crispy part is facing upwards. Add some more mixture on to the top, and turn again until bronzed.
You’ll end up with a crispy top, bottom and deliciously crispy middle.
It’s as simple as that! Top off with a light sprinkle of salt and pepper and enjoy this wonderfully homemade Irish dish.
Serves: 4
Preparation: 10 mins
Cooking: 15 mins
1/2 bag of Albert Bartlett Original Rooster Potatoes
450g savoy cabbage
250ml milk
50g butter
30g spring onions (sliced)
Salt and pepper to taste