Ham hock colcannon

Ingredients

• 800 gPotato
• 50 gButter
• 3 pcsGarlic
• 300 gCabbage
• 8 pcsGreen onion
• 100 mlCream
• 2 tbspMustard
• 180 gHam
• 4 pcsEgg
• 1 tbspOlive oil
• 2 gSalt

Instructions

1. 1

   Step 1: Cook the potatoes

   • Peel and cut the potatoes into even pieces.
   • Place in a large pan with cold, lightly salted water, bring to a boil and cook for 10–15 minutes until tender.
   • Drain and let steam-dry briefly.
2. 2

   Step 2: Sauté cabbage and spring onions

   • Melt butter in a large frying pan over medium heat.
   • Add garlic, chopped cabbage and spring onions, season with salt and pepper.
   • Stir occasionally until the cabbage is wilted but still slightly crisp, then set aside.
3. 3

   Step 3: Mash and combine

   • Mash the potatoes with cream and mustard in the same pot, season to taste.
   • Stir in the cooked cabbage and ham.
   • Keep warm over low heat.
4. 4

   Step 4: Fry eggs and serve

   • Reheat the pan used for the cabbage, add a splash of oil and fry the eggs to your liking.
   • Divide the colcannon between bowls and top each with a fried egg.