Ham hock colcannon

INGREDIENTS

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

DIRECTIONS:

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.