Colcannon Cakes

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2 1/2 pounds of russet potatoes, peeled and cut into large chunks


5 Tbsp unsalted butter

3 lightly packed cups of chopped chard, kale, spinach, or cabbage

1/2 cup of green onion greens, chopped

1 cup milk or cream

About 3 cups of colcannon

1 cup flour

1 egg

2-3 teaspoons salt

4 Tbsp butter or vegetable oil

Lemon for garnish

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