Name: Ham hock colcannon
Yield: 4 servings
Cuisine: Irish
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

Pork

4 servings

512 cal/serving

Instructions

Step 1

Peel and cut the potatoes into even medium-sized chunks, place in a large pan of cold salted water and boil until tender (10–15 minutes)

Floury Potatoes

Step 2

Melt the butter in a large sauté pan over medium heat, add the chopped garlic, chopped cabbage and spring onions, season and cook until the cabbage is wilted but still retains a little bite, then set aside

ButterGarlic CloveCabbageSpring Onions

Step 3

Drain and steam-dry the potatoes, mash in the same saucepan with the double cream and mustard, stir in the reserved cabbage mixture and the ham, and keep warm

Floury PotatoesDouble CreamMustardHam

Step 4

Reheat the sauté pan, fry the eggs to your liking, divide the colcannon between bowls and top each with a fried egg

Eggs