Weeknight45min

Ham hock colcannon

Name: Ham hock colcannon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 800.00 grams Floury Potatoes; 50.00 grams Butter; 3.00 pieces Garlic; 1.00 pieces Cabbage; 8.00 pieces Spring Onions; 100.00 milliliters Cream; 2.00 tablespoons Mustard; 180.00 grams Ham; 4.00 pieces Eggs

Pork dish from Irish cuisine

Ásgeir Hólm

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Contains:GlutenMustardEggDairy

Ingredients

Adjust servings

28 oz(800 g)
floury potatoes
1⅘ oz(50 g)
butter
3
garlic, chopped
1
cabbage, chopped
8
spring onions
3⅖ fl oz(100 ml)
cream
2 tbsp
mustard
6.3 oz(180 g)
ham
4
eggs

Instructions

0/8 done

.
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.
.
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.
.
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.
.
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.