Crushed potato colcannon with bacon & poached eggs

Crushed potato colcannon with bacon & poached eggs

  • Rating: 5 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 4

Whip up an Irish-inspired weeknight supper with tender cabbage, smoked streaky bacon and soft-set eggs

  • Gluten-free
Nutrition: per serving
HighlightNutrientUnit
low inkcal353
fat18g
saturates7g
carbs28g
sugars4g
fibre6g
protein15g
salt1.5g
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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

  • STEP 4

    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.

  • STEP 5

    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.

Goes well with

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    Rating: 5 out of 5.3 ratings
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