- 800g floury potatoes (such as Maris Piper or King Edward)
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 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
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
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.
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.
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.
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.