The BBC Good Food logo
Ham hock colcannon

Ham hock colcannon

By
A star rating of 5 out of 5.2 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook from Jamie Oliver, Mary Berry and Nadiya Hussain
  • 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
Advertisement

Ingredients

  • 800g floury potatoes (such as Maris Piper or King Edward)
  • 50g butter
  • 3 garlic cloves , chopped
  • 1 small Savoy cabbage , shredded
  • 8 spring onions , sliced on a diagonal
  • 100ml double cream
  • 2 tbsp wholegrain mustard
  • 180g ready-cooked ham hock
  • 4 eggs

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

Recipe from Good Food magazine, March 2017

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.2 ratings
Advertisement
Advertisement
Advertisement

Sponsored content