Irish ham hock colcannon — creamy mustard mash folded with buttery cabbage and ham, topped with a fried egg. Proper, comforting one-bowl comfort food.
- 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
Video
Preparation
- Peel and cut the potatoes into even, medium chunks, put in a large pan of cold salted water, bring to the boil, and cook for 10–15 minutes until a knife slides in easily.
- Meanwhile, melt the butter in a large sauté pan over medium heat, add the garlic, cabbage, spring onions and seasoning, and stir occasionally until the cabbage is wilted but still has a little bite, then set aside.
- Drain the potatoes, leave to steam-dry for a couple of minutes, then mash with the cream, mustard and seasoning in the same saucepan. Stir in the cabbage and ham hock, and keep warm over low heat.
- Reheat the cabbage pan, 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.
