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