Ham hock colcannon

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

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Cut the potatoes into even chunks, put them into a large pan of cold salted water and bring to the boil.
2. Cook for 10-15 mins, until a knife slides into them easily, then drain and let them steam-dry for a couple of minutes.
3. While the potatoes cook, melt the butter in a wide sauté pan over medium heat and add the garlic, cabbage and spring onions with a little seasoning.
4. Cook, stirring now and then, until the cabbage has wilted but still has some bite, then tip it out of the pan and set aside.
5. Mash the drained potatoes with the cream, mustard and seasoning in their pan.
6. Fold the wilted cabbage mixture and the ham through the mash and keep it warm over a low heat.
7. Without washing it, put the cabbage pan back on the heat with a little oil and fry the eggs to your liking.
8. Spoon the colcannon into bowls and top each portion with a fried egg.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.