Ham Hock Colcannon
A hearty Irish classic of creamy mashed potato with wilted cabbage, spring onions and smoky ham hock, topped with a golden fried egg. Comfort food at its finest.
Ingredients
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Floury Potatoesβ 800 g 5β pcs
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Butterβ 50 g 3Β½ pcs
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Double Creamβ 99 g π§ 100 ml π₯ 6ΒΎ tbsp
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Eggsβ 200 g π₯ 4 pcs
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Hamβ 180 g 7ΒΌ pcs
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Cabbageβ 300 g β pcs
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Spring Onionsβ 120 g π§ 8 pcs
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Garlic Cloveβ 15 g π§ 3 pcs
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Mustardβ 32.5 g π§ 29.6 ml π₯ 2 tbsp
Total nutrition
1969 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Peel and cut 800 g of floury potatoes into even, medium-sized chunks. Place in a large pan of cold salted water, bring to the boil and cook for 10β15 minutes until a knife slides in easily.
- Meanwhile, melt 50 g of butter in a large sautΓ© pan over a medium heat. Add 3 chopped garlic cloves, 1 chopped cabbage, 8 spring onions and a generous pinch of seasoning. Stir occasionally until the cabbage is wilted but still has a little bite, then set the pan aside.
- Drain the potatoes and leave them to steam-dry for a couple of minutes. Return them to the saucepan and mash with 100 ml of double cream, 2 tablespoons of mustard and seasoning until smooth. Stir in the cabbage mixture and 180 g of ham hock, then keep warm over a low heat.
- Reheat the sautΓ© pan (no need to wash it), add a splash of oil and crack in 4 eggs. Fry to your liking. Divide the colcannon between bowls and top each portion with a fried egg.
Source:
TheMealDB
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