Ham hock colcannon

Ham hock colcannon

  • Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Creamy, comforting mash with garlic and double cream, chunks of ham hock and shredded Savoy cabbage. Serve a bowlful topped with a runny fried egg

  • Gluten-free
Nutrition: per serving
NutrientUnit
kcal600
fat37g
saturates18g
carbs38g
sugars3g
fibre7g
protein25g
salt2.2g
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Ingredients

Method

  • STEP 1

    Peel and cut the potatoes into even, medium-sized chunks. Put in a large pan filled with cold salted water, bring to the boil and cook for 10-15 mins until a knife can be inserted into the potatoes easily.

  • STEP 2

    Meanwhile, melt the butter in a large sauté pan over a medium heat. Add the garlic, cabbage, spring onions and some seasoning. Stir occasionally until the cabbage is wilted but still retains a little bite, then set aside.

  • STEP 3

    Drain the potatoes, leave to steam-dry for a couple of mins, then mash with the cream, mustard and seasoning in the same saucepan. Stir in the cabbage and ham hock. Keep warm over a low heat.

  • STEP 4

    Reheat the pan you used to cook the cabbage (no need to wash first), add a splash of oil, crack in the eggs and fry to your liking. To serve, divide the colcannon between bowls and top each with a fried egg.

Goes well with

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    Rating: 5 out of 5.2 ratings
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