Ham Hock Colcannon
Buttery mashed spuds packed with shredded ham hock, wilted cabbage and topped with a runny fried egg.
Ingredients
800g floury potatoes, peeled and cut into chunks2kg
50g butter250g
3 garlic cloves, chopped3 pack
1 cabbage, finely shredded1 head
8 spring onions, sliced1 bunch
100ml double cream300ml
2 tbsp mustard180g
180g shredded cooked ham hock200g
4 free-range eggs6 pack
Method
- 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.
Cost to cook
4
serves 4 ·
Mostly estimated prices. Full-pack shop cost · about £6.02 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£11.84 est. · serves 4