PorkIrish
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.