Colcannon

1lb potatoes, peeled and boiled
1lb curly kale or cabbage, cooked
Milk, if necessary
2tbsp butter, plus extra for serving
1 large onion
Salt and ground pepper
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Mash the potatoes. Chop the kale, add it to the potatoes and mix. Stir in a little milk if the mash is too stiff.
Melt a little butter in a frying pan over a medium heat and add the onion. Cook until softened. Remove and mix well with the potato and kale.
Add the remainder of the butter to the hot pan. When very hot, turn the potato mixture on to the pan and spread it out. Fry until brown, then cut it roughly into pieces and continue frying until they are crisp and brown.
Serve in bowls or as a side dish, with plenty of butter.
Serves 4