Ham Hock Colcannon
Creamy Irish colcannon made with mashed floury potatoes, cabbage, spring onions, ham hock, and a fried egg.
- 35 min
- 525 kcal
- Irish
Mellowpan tip: Makes 4 servings, so there’s room for leftovers. Plan them into your week.
Ingredients
For 4 servings
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Steps
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Step 1:
Peel and cut the potatoes into even, medium-sized chunks.
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Step 2:
Put the potatoes in a large pan of cold salted water, bring to the boil, and cook for 10–15 minutes, until a knife can be inserted easily.
10–15 min -
Step 3:
Meanwhile, melt the butter in a large sauté pan over medium heat.
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Step 4:
Add the garlic, cabbage, spring onions, and some seasoning.
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Step 5:
Stir occasionally until the cabbage is wilted but still retains a little bite, then set aside.
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Step 6:
Drain the potatoes and leave them to steam-dry for a couple of minutes.
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Step 7:
Mash the potatoes with the cream, mustard, and seasoning in the same saucepan.
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Step 8:
Stir in the cabbage and ham hock, then keep warm over low heat.
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Step 9:
Reheat the pan used for the cabbage without washing it, and add a splash of oil.
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Step 10:
Crack in the eggs and fry to your liking.
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Step 11:
Divide the colcannon between bowls and top each serving with a fried egg.
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