Ham Hock Colcannon

Ingredients

• 800 gfloury potatoes, peeled and cut into even chunks
• 50 gbutter
• 3 clovegarlic, chopped
• 1cabbage, small head or half a large, shredded
• 8spring onions, sliced
• 100 mlheavy cream
• 2 tbspwholegrain mustard
• 180 gham 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 in a large pan of cold salted water. Bring to the boil and cook for 10–15 minutes until a knife slides in easily.

2. 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.

3. 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.

4. 4

   Return the sauté pan to the heat with a splash of oil. Crack in the eggs and fry to your liking.

5. 5

   Divide the colcannon between bowls and top each with a fried egg.