Ham hock colcannon
Nationality: Irish
Author: None
Uploaded By: None
Ingredients
- 800g Floury Potatoes 0.0
- 50g Butter 0.0
- 3 chopped Garlic Clove 0.0
- 1 chopped Cabbage 0.0
- 8 Spring Onions 0.0
- 100ml Double Cream 0.0
- 2 tbs Mustard 0.0
- 180g Ham 0.0
- 4 Eggs 0.0
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.