Ham hock colcannon
A hearty Irish-style colcannon with creamy mashed potatoes, tender ham hock and wilted cabbage, topped with a fried egg — comforting, savory and perfect for brunch or dinner.
Servings
4
Difficulty
Easy
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Ingredients
main
- 800 g floury potatoes
- 50 g butter
- 3 pcs garlic cloves
- 1 pcs cabbage
- 8 pcs spring onions
- 100 ml double cream
- 2 tbsp mustard
- 180 g ham hock
- 4 pcs eggs
Directions
- Peel and cut the potatoes into even medium-sized chunks, put in a large pan of cold salted water, bring to the boil and cook 10–15 minutes until tender.
- Meanwhile melt the butter in a large sauté pan over medium heat, add the chopped garlic, chopped cabbage, spring onions and seasoning, stir occasionally until cabbage is wilted but slightly crisp, then set aside.
- Drain the potatoes, leave to steam-dry a couple minutes, then mash with the cream, mustard and seasoning in the same saucepan.
- Stir in the cabbage and ham hock, keep warm over low heat.
- Reheat the pan used for the cabbage, add a splash of oil, crack in the eggs and fry to your liking.
- Divide the colcannon between bowls and top each with a fried egg.