Braised bacon with colcannon cakes

Braised bacon with colcannon cakes

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(1 ratings)

Prep: 15 mins Cook: 1 hr, 10 mins

Easy

Serves 4
A bacon joint can stretch a long way. Serve with potato and Savoy cabbage cakes, plus a fried egg and optional tomato ketchup

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal479
  • fat20g
  • saturates4g
  • carbs41g
  • sugars4g
  • fibre6g
  • protein36g
  • salt0.8g
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Ingredients

  • 600g lean bacon joint
    Bacon

    Bacon

    bay-kon

    Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…

  • 700g potato (Maris Piper or King Edwards are good), halved
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 400g Savoy cabbage, chopped
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 small onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 50g plain flour
  • 4 large egg
  • ketchup, to serve

Method

  1. Put the bacon joint in a flameproof casserole dish or heavy-based saucepan and cover with water. Pop on a lid, bring to the boil, then simmer gently for 45 mins until cooked. Meanwhile, boil the potatoes in a pan of salted water for 20 mins. five mins before the end of cooking, add the cabbage. Drain well, return to the pan for 1-2 mins to dry out, then mash together.

  2. Add 1 tbsp of the oil to a frying pan with the onion and cook over a medium heat for 5 mins. add this to the potatoes and cabbage, and mix together with a little seasoning. Set aside. Meanwhile, drain the bacon and leave to rest for 10 mins.

  3. Put the flour on a plate. Shape the potato and cabbage mixture into 8 cakes, then roll them lightly in the flour, tapping off any excess. Add 1 tbsp oil to the frying pan and fry the cakes in 2 batches for 3-4 mins on each side until golden.

  4. Cover the potato cakes with foil and set aside. Wipe the frying pan with kitchen paper, then add the remaining oil. Crack in the eggs and cook until the white is set and the yolk is still runny.

  5. Slice the bacon and serve with the potato cakes, eggs and ketchup.

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