Ham hock colcannon
A hearty Irish dish of mashed potatoes folded with cabbage and ham, finished with a fried egg on top for a comforting complete meal.
Pasos
- 1
Peel and cut the potatoes into even, medium-sized chunks. Put in a large pot of cold salted water, bring to a boil and cook for 10-15 minutes until a knife can be inserted into the potatoes easily.
- 2
Melt the butter in a large sauté pan over medium heat. Add the garlic, cabbage, spring onions and seasoning. Stir occasionally until the cabbage is wilted but still retains a little bite, then set aside.
- 3
Drain the potatoes, leave to steam-dry for a couple of minutes, then mash with the cream, mustard and seasoning in the same saucepan. Stir in the cabbage and ham. Keep warm over a low heat.
- 4
Reheat the pan you used to cook the cabbage, 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.
