recipe · 0 min · serves 4

Ham hock colcannon

Ingredients

• 800g potato
• 50g butter
• 3 cloves garlic
• 1 cabbage_unit cabbage
• 8 green_onion_unit green onion
• 100ml double cream
• 2 tbsp mustard
• 180g ham
• 4 eggs egg

Method

1. STEP 1
2. 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.
3. STEP 2
4. 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.
5. STEP 3
6. 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.
7. STEP 4
8. 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.