Ham hock colcannon

Method6 steps · about 40 min

1. 1

   Step 1: Peel and cut all eight hundred grams floury potatoes into even medium-sized chunks. Cover them with cold water in a large pan, salt the water, bring to the boil and cook for ten to fifteen minutes until a knife slips into the actual potato chunks easily.

   Boil potato chunks until completely tender · 15 minUses 800g Floury Potatoes · Cold water to cover the potatoes · Salt for potato cooking water

2. 2

   Step 2: Peel and chop all three garlic cloves, wash and shred the small Savoy cabbage (1), and trim, wash and slice all eight spring onions diagonally. Melt all fifty grams butter (50g) in a large sauté pan over medium heat. Add all the actual garlic, cabbage and spring onions with the separate vegetable salt and pepper.

   Uses 50g Butter · 3 chopped Garlic Clove · 1 small Savoy cabbage, washed and shredded in step 2 · 8 Spring Onions · Salt for cabbage sauté, to taste · Black pepper for cabbage sauté, to taste

3. 3

   Step 3: Cook the actual buttered vegetables, stirring occasionally, until the cabbage is wilted but still retains a little bite. Move all the actual cooked vegetables with their buttery cooking juices to a bowl and set aside, keeping the used sauté pan ready for the eggs.

   Uses All actual prepared vegetables in their used sauté pan

4. 4

   Step 4: Drain all the actual cooked potatoes and let them steam-dry for a couple of minutes in their saucepan. Mash those actual potatoes with all the double cream (100ml) and wholegrain mustard (2 tbsp) and the separate mash salt and pepper. Shred all one hundred and eighty grams READY-COOKED ham hock (180 g), removing any bone or tough cartilage. Fold all the actual cooked buttery vegetables and their juices and all the actual shredded cooked ham into the mash.

   Uses All actual cooked potatoes, drained before mashing · All actual cooked vegetables and their transferred buttery juices · 100ml Double Cream · 2 tbsp wholegrain mustard · 180 g ready-cooked ham hock, shredded in step 4 · Salt for mash, to taste · Black pepper for mash, to taste

5. 5

   Step 5: Heat the actual complete colcannon over low heat, stirring gently, until the cooked ham is thoroughly hot through and the mixture reaches at least 74°C / 165°F. Keep the actual hot colcannon warm while you fry the eggs.

   Uses All actual assembled colcannon

6. 6

   Step 6: Reheat the actual pan used for the cabbage, add the separate splash vegetable oil and crack in all four eggs. Fry until the whites and yolks are firm. Divide all the actual hot colcannon between four bowls and top each with one actual cooked egg. Serve immediately.

   Uses All actual hot colcannon · The actual used pan, with vegetables and juices already transferred · A splash vegetable oil for frying the eggs · 4 Eggs