Ham hock colcannon

British

Main

600

Calories

38 g

Carbs

37 g

Fat

25 g

Protein

Ham hock colcannon

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

Floury Potatoes

800g

Butter

Butter

50g

Garlic Clove

Garlic Clove

3 chopped

Cabbage

Cabbage

1 chopped

Spring Onions

Spring Onions

8

Double Cream

Double Cream

100ml

Mustard

Mustard

2 tbs

Ham

Ham

180g

Egg

Egg

4

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