Ham hock colcannon

    Ham hock colcannon

    • Irish
    • Pork

    Ingredients

    1. 800g Floury Potatoes
    2. 50g Butter
    3. 3 chopped Garlic Clove
    4. 1 chopped Cabbage
    5. 8 Spring Onions
    6. 100ml Double Cream
    7. 2 tbs Mustard
    8. 180g Ham
    9. 4 Eggs

    How to prepare

    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.