Ham hock colcannon

Ingredients




800g Floury Potatoes
50g Butter
3 chopped Garlic Clove
1 chopped Cabbage
8 Spring Onions
100ml Double Cream
2 tbs Mustard
180g Ham
4 Eggs


Instructions

STEP 1 Peel and cut the potatoes into even, medium-sized chunks.
Put in a large pan filled with cold salted water, bring to the boil and cook for 10-15 mins until a knife can be inserted into the potatoes easily.
STEP 2 Meanwhile, melt the butter in a large sauté pan over a medium heat.
Add the garlic, cabbage, spring onions and some seasoning.
Stir occasionally until the cabbage is wilted but still retains a little bite, then set aside.
STEP 3 Drain the potatoes, leave to steam-dry for a couple of mins, then mash with the cream, mustard and seasoning in the same saucepan.
Stir in the cabbage and ham hock.
Keep warm over a low heat.
STEP 4 Reheat the pan you used to cook the cabbage (no need to wash first), add a splash of oil, crack in the eggs and fry to your liking.
To serve, divide the colcannon between bowls and top each with a fried egg.

Browse More

A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z |