Colcannon Cakes Recipe

Ingredients

• 2 1/2 pounds russet potatoes, peeled and cut into large chunks
• Salt
• 5 tablespoons unsalted butter
• 3 lightly packed cups chopped chard, kale, spinach, or cabbage
• 1/2 cup green onion greens, chopped
• 1 cup milk or cream
• About 3 cups colcannon
• 1 cup flour
• 1 egg
• 2 to 3 teaspoons salt
• 4 tablespoons butter or vegetable oil
• Lemon for garnish