{
  "id": 238,
  "title": "Ham hock colcannon",
  "author": null,
  "uploaded_by": null,
  "nationality": "Irish",
  "instructions": "STEP 1\r\nPeel 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.\r\n\r\nSTEP 2\r\nMeanwhile, melt the butter in a large saut\u00e9 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.\r\n\r\nSTEP 3\r\nDrain 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.\r\n\r\nSTEP 4\r\nReheat 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.",
  "cook_time": 0,
  "public_visibility": true,
  "image_url": "https://www.themealdb.com/images/media/meals/n41ny81608588066.jpg",
  "ingredients": [
    {
      "name": "Floury Potatoes",
      "quantity": "800g"
    },
    {
      "name": "Butter",
      "quantity": "50g"
    },
    {
      "name": "Garlic Clove",
      "quantity": "3 chopped"
    },
    {
      "name": "Cabbage",
      "quantity": "1 chopped"
    },
    {
      "name": "Spring Onions",
      "quantity": "8"
    },
    {
      "name": "Double Cream",
      "quantity": "100ml"
    },
    {
      "name": "Mustard",
      "quantity": "2 tbs"
    },
    {
      "name": "Ham",
      "quantity": "180g"
    },
    {
      "name": "Eggs",
      "quantity": "4"
    }
  ]
}