Otherby TheMealDBHam hock colcannonServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+800g Floury Potatoes50g Butter3 chopped Garlic Clove1 chopped Cabbage8 Spring Onions100ml Double Cream2 tbs Mustard180g Ham4 EggsStepsStep-by-step0 of 4 done1Peel 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.2Meanwhile, 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.3Drain 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.4Reheat 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.Source: TheMealDB
