Ham Hock Colcannon

Instructions

1. 1

   Peel and Chop Potatoes

   14 min

   Begin by peeling the floury potatoes and cutting them into medium-sized pieces, roughly 2 inches each. Place these chunks into a large pot filled with cold, salted water to enhance the flavor. Bring the pot to a vigorous boil over high heat, then reduce to medium and cook for approximately 10-15 minutes, or until the potatoes are fork-tender and can easily break apart.

2. 2

   Sauté Cabbage and Onions

   10 min

   While the potatoes are cooking, heat butter in a large sauté pan over medium heat until it begins to foam. Add the chopped garlic, cabbage, and spring onions to the pan, seasoning lightly with salt and pepper. Stir occasionally for about 5-7 minutes until the cabbage wilts and softens but maintains some texture and crunch. Remove from heat and set aside to cool slightly.

3. 3

   Mash Potatoes and Combine Ingredients

   12 min

   Once the potatoes are cooked, drain them thoroughly and allow them to steam dry for about 2 minutes. Return the potatoes to the pot and mash them until smooth, then incorporate the double cream, mustard, and additional seasoning to taste. Gently fold in the sautéed cabbage and ham, mixing until everything is evenly combined and warmed through; keep this mixture on low heat to maintain warmth.

4. 4

   Fry Eggs and Serve

   9 min

   Using the same sauté pan without cleaning it, heat a small splash of oil over medium heat. Crack the eggs into the pan, frying them to your desired level of doneness, whether sunny-side up or over-easy. To serve, spoon the colcannon into bowls and top each serving with a beautifully fried egg for a delightful finish.