Colcannon

4 large peeled potatoes
2 tablespoons butter
1 medium diced yellow onion
2 cups thinly sliced white cabbage
1 teaspoon minced garlic
1/2 teaspoon ground black pepper
salt
6 poached eggs


Preheat oven to 400 degrees, lightly butter 2 quart casserole
Boil potatoes for 20 minutes, drain, cool and shred
Heat butter on medium heat and saute onion, cabbage, garlic, salt and pepper
Add potatoes and toss well
Heat through entire mixture
Transfer mixture to casserole and bake at 400 degrees for 20 minutes or until slightly browned
Cut into six portions and top each with a poached egg