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Although Colcannon is traditionally eaten for St. Patrick's Day in March, the use of potatoes and cabbage makes it a perfect harvest meal. Use as a side dish, or your main course at your Lughnasadh feast!
They are eaten boiled, mashed, fried, chipped and baked, mixed with cabbage or scallions to make colcannon or champ, made into potato cakes and used to top pies and thicken soups or stews. Description from pakistanifoodrecipesimages.blogspot.com. I searched for this on bing.com/images
St. Patrick's Day Recipes & Food : Corned Beef, Irish Stew & More : Cooking Channel