Ham hock colcannon
personRecipeLibrary
Irish Pork recipe supplied by TheMealDB.
schedulePrep 0 min
local_fire_departmentCook 0 min
publicIrish speedmedium
Source: Original recipe source via TheMealDB
Adapted: Imported and reformatted by HowManyCookies from TheMealDB record 53035.
Provider record: TheMealDB meal 53035 · updated snapshot-b3d192aff314191e
License: TheMealDB API Terms · Recipe data and artwork supplied by TheMealDB.
Ingredients
Scale
- 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
Video
YouTubeDirections
- 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.