Ham Hock Colcannon
Buttery mash, garlicky cabbage and ham hock under a fried egg — Ireland's comfort, fully loaded.
- Total
- 35 min
- Serves
- 4
Ireland's colcannon, luxuried up with ham hock: floury potatoes mashed with butter, cream and mustard, folded with garlicky cabbage, spring onions and shreds of slow-cooked ham, then topped — gloriously — with a fried egg. It's a full Irish dinner disguised as a side dish. Comfort with provenance.
Ingredients
- 800g Floury Potatoes
- 50g Butter
- 3 chopped Garlic Clove
- 1 chopped Cabbage
- 8 Spring Onions
- 100ml Double Cream
- 2 tbs Mustard
- 180g Ham
- 4 Eggs
Instructions
- 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.
Nutrition (per serving)
- Calories
- 550
- Protein
- 22 g
- Fat
- 30 g
- Carbs
- 45 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
Cook smarter with MealIdeas
Personalized meal plans, shopping lists, and more.
