Ham hock colcannon
British
Main
600
Calories
38 g
Carbs
37 g
Fat
25 g
Protein
•

Method
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.
Ingredients

Floury Potatoes
•
800g

Butter
•
50g

Garlic Clove
•
3 chopped

Cabbage
•
1 chopped

Spring Onions
•
8

Double Cream
•
100ml

Mustard
•
2 tbs

Ham
•
180g

Egg
•
4