Ham Hock Colcannon

Ingredients

• 1 3/4 lbfloury potatoes, peeled and cut into even chunks
• 3 1/2 tbspbutter
• 3 clovegarlic, chopped
• 1cabbage, small head or half a large, shredded
• 8scallions, sliced
• 7 tbspheavy cream
• 2 tbspwholegrain mustard
• 6 1/2 ozham hock, shredded cooked ham
• 4eggs, for frying, one per serving
• olive oil, a splash, for frying the eggs

Method

1. 1

   Put the potato chunks into a large pan of cold salted water, bring it to the boil and cook for 10–15 minutes, until a knife slides in without resistance.

2. 2

   Meanwhile, melt the butter in a large sauté pan over medium heat and add the garlic, the shredded cabbage, the scallions and seasoning.

3. 3

   Stir it now and then until the cabbage has wilted but still has some bite left in it, then set the pan aside without washing it.

4. 4

   Drain the potatoes and leave them a couple of minutes to steam dry, then mash them in the pan with the cream, the wholegrain mustard and plenty of seasoning.

5. 5

   Fold the buttery cabbage and the shredded ham through the mash and keep it warm over the lowest heat.

6. 6

   Put the cabbage pan back on the heat with a splash of oil, crack the eggs in and fry them however you like them.

7. 7

   Divide the colcannon between bowls and sit a fried egg on each one.