Ham hock colcannon

Ham hock colcannon

Ingredients

  • Floury Potatoes,
  • Butter,
  • Garlic Clove,
  • Cabbage,
  • Spring Onions,
  • Double Cream,
  • Mustard,
  • Ham,
  • Eggs.

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.