- 600g new potatoes, well scrubbed and halved
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 400g cabbage, washed, trimmed and finely shredded
The cabbage, or brassica, family is huge, and includes everything from the familiar red, white…
- 2 tsp sunflower oil
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
- 4 rashers smoked streaky bacon, cut into 2cm slices
- 6 spring onions, trimmed and finely sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 25g butter, cubed
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 4 large fridge-cold eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
Put the potatoes in a saucepan and cover with cold water. Bring to the boil, then reduce the heat to a simmer and cook for 18-20 mins or until tender.
Meanwhile, fill a second pan with water, bring to the boil and cook the cabbage for about 3 mins until just tender. Drain in a colander, run under cold water to quickly cool, then drain again.
Ten mins before the potatoes are ready, heat the oil in a large non-stick frying pan and fry the bacon for 3-4 mins until lightly coloured. Add the spring onions and cabbage to the frying pan and heat through, stirring.
Half-fill the pan used to cook the cabbage with water, bring to the boil, then reduce to a very gentle simmer. Meanwhile, drain the potatoes in a colander, then return them to their pan. Add the butter and seasoning, and crush roughly with a potato masher. Stir the cabbage, bacon and onions lightly into the potatoes. Keep warm over a very low heat.
Crack the eggs into the gently simmering water and poach for 3 mins. Spoon the colcannon onto 4 warmed plates. Remove the eggs from the water with a slotted spoon and place on top. Season with black pepper and serve.