A classic Irish dish, which combines the best of winter’s produce for a simple supper. Use floury potatoes for a fluffy melt-in-the-mouth finish.
- 500g (1lb) potatoes
200g (7oz) savoy cabbage or kale
Splash of milk
1 onion
40g (1oz) butter
Salt and freshly ground black pepper
Peel and quarter the potatoes. Place in a large saucepan, and cover with cold water and add a pinch of salt. Place over medium heat and bring to the boil.
After half an hour, check they are soft and drain. Mash with a splash of milk.
Chop the cabbage or kale into thin matchstick slices.
Bring a large pan of salted water to the boil and throw in the cabbage for a couple of minutes until it is bright green and just starting to wilt. Drain thoroughly.
Add the chopped cabbage or kale to the mash and mix thoroughly; adding an extra drop of milk if the mixture becomes too stiff. Season well.
Peel and thinly slice the onion. Melt half of the butter in a large frying pan and add the onions. Cook until soft and translucent, and then stir through the mash mixture. The dish can be made in advance to this stage and stored in the fridge wrapped in cling film.
When ready to serve, add the remaining butter to the (still hot) pan. Place over a high heat. Once very hot, spoon the mash mix into the pan and spread it out, patting down to make a pancake.
Fry until a crisp golden brown, then roughly break-up, fold pieces over and continue frying until piping hot.
Can be served alone in deep bowls with a generous knob of butter or as a tasty accompaniment.
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