Crushed potato colcannon with bacon & poached eggs
- Preparation and cooking time
- Cook: -
- Serves 4
- 600g new potatoes , well scrubbed and halved
- 400g cabbage , washed, trimmed and finely shredded
- 2 tsp sunflower oil
- 4 rashers smoked streaky bacon , cut into 2cm slices
- 6 spring onions , trimmed and finely sliced
- 25g butter , cubed
- 4 large fridge-cold eggs
- 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.