Ingredients
- Floury Potatoes (800g)
- Ham (180g)
- Butter (50g)
- Double Cream (100ml)
- Cabbage (1 chopped)
- Spring Onions (8)
- Garlic Clove (3 chopped)
- Mustard (2 tbs)
- Eggs (4)
Instructions
Steps
- Start by peeling and chopping floury potatoes into medium-sized chunks. Place them in a large pot with cold salted water, bring to a boil, and cook for 10-15 minutes until tender.
- In the meantime, melt butter in a large sauté pan over medium heat. Add garlic, cabbage, spring onions, and some seasoning, stirring occasionally until the cabbage softens but still has a bit of crunch. Set aside.
- Once the potatoes are cooked, drain them and let them steam-dry for a couple of minutes. Then, mash them in the same pot, adding double cream, mustard, and seasoning. Stir in the sautéed cabbage and ham until well combined. Keep warm on low heat.
- Reheat the sauté pan used for the cabbage (no need to clean it), add a splash of oil, crack in the eggs, and fry them to your preferred doneness. Serve the colcannon in bowls, topped with a fried egg.