Step 1 of 5
Ham Hock Colcannon
Put the potato chunks in a large pan of cold salted water. Bring to the boil and cook for 10–15 minutes until a knife slides in easily.
Step 2
Meanwhile, melt the butter in a large sauté pan over medium heat. Add the garlic, cabbage, spring onions and seasoning. Stir occasionally until the cabbage is wilted but still has a little bite. Set aside.
Step 3
Drain the potatoes and leave to steam-dry for a couple of minutes. Mash with the cream, mustard and seasoning in the saucepan. Stir in the cabbage mixture and shredded ham. Keep warm over low heat.
Step 4
Return the sauté pan to the heat with a splash of oil. Crack in the eggs and fry to your liking.
Step 5
Divide the colcannon between bowls and top each with a fried egg.
