Step 1 of 7
Ham Hock Colcannon
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.
Step 2
Meanwhile, melt the butter in a large sauté pan over medium heat and add the garlic, the shredded cabbage, the scallions and seasoning.
Step 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.
Step 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.
Step 5
Fold the buttery cabbage and the shredded ham through the mash and keep it warm over the lowest heat.
Step 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.
Step 7
Divide the colcannon between bowls and sit a fried egg on each one.
