| • | Mash the white potatoes and mix it with chopped cabbage and cream. Add salt, pepper and mix well.
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| • | Heat the oil in a cooking pan and fry the onions all over moderate heat up until it is very soft and begins to brown.
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| • | Add one-half the white potato and cabbage mixture on the onions and spread aside it evenly. Fry for 4-5 minutes until it is well browned and crispy underneath.
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| • | Cut the mixture into 4 one-fourths with the spatula or pallette knife and turn them all over cautiously so that the crispy bit is uppermost.
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| • | Press the left over white potato and cabbage mixture on to the 1st layer and afterward a few more minutes, cut down and turn again.
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| • | When the contents turn crispy and golden, turn off the flame.
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| • | Colcannon is ready to serve.
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