Colcannon Boxty

Instructions

1. In a small saucepan over medium heat, cover half the potatoes with water and bring to a boil. Cook until fork-tender, about fifteen minutes. Drain and mash thoroughly.
2. Meanwhile, finely grate remaining potatoes, wrap in a towel or cheese cloth and squeeze out water.
3. In a pan over medium heat, melt 2 tablespoons butter. Add cabbage; cook until tender, 5–7 minutes. Add green onion and garlic; cook, stirring, one minute. Stir in milk; cook, stirring, until slightly thickened, 2–3 minutes. Gently fold grated potato, cabbage mixture and flour into mashed potatoes. Season with salt and pepper, if desired.
4. In a large skillet over medium heat and working in batches as needed, add oil and remaining butter. Add as many quarter-cups of batter that will fit in skillet (don’t overcrowd). Cook until golden brown, 4–6 minutes per side. Transfer to a paper towel–lined plate to drain. Serve garnished with green onion and, if desired, kosher salt.