Crushed potato colcannon with bacon & poached eggs

Crushed potato colcannon with bacon & poached eggs

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(1 ratings)

Prep: 15 mins Cook: 25 mins - 30 mins

Easy

Serves 4
Whip up an Irish-inspired weeknight supper with tender cabbage, smoked streaky bacon and soft-set eggs

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal353
  • fat18g
  • saturates7g
  • carbs28g
  • sugars4g
  • fibre6g
  • protein15g
  • salt1.5g
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Ingredients

  • 600g new potatoes, well scrubbed and halved
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 400g cabbage, washed, trimmed and finely shredded
    Cabbage

    Cabbage

    ka-badge

    The cabbage, or brassica, family is huge, and includes everything from the familiar red, white…

  • 2 tsp sunflower oil
    Sunflower oil

    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
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 25g butter, cubed
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 4 large fridge-cold eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

Method

  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.

  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.

  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.

  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.

  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.

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Comments, questions and tips

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Minoo's picture
Minoo
7th Jun, 2016
This is a nice, solid and good value dish that we really enjoyed. We found it worked both for dinner and a weekend breakfast!
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