1.60 | pound | Potatoes |
0.10 | pound | Butter |
3.00 | x | Garlic |
1.00 | x | Cabbage |
8.00 | x | Green onions |
3.33 | liquid | Sour cream |
2.00 | x | Yellow mustard |
0.36 | pound | Ham |
4.00 | x | Pasta |
STEP 1
Peel and cut the potatoes into even, medium-sized chunks. Put in a large pan filled with cold salted water, bring to the boil and cook for 10-15 mins until a knife can be inserted into the potatoes easily.
STEP 2
Meanwhile, melt the butter in a large sauté pan over a medium heat. Add the garlic, cabbage, spring onions and some seasoning. Stir occasionally until the cabbage is wilted but still retains a little bite, then set aside.
STEP 3
Drain the potatoes, leave to steam-dry for a couple of mins, then mash with the cream, mustard and seasoning in the same saucepan. Stir in the cabbage and ham hock. Keep warm over a low heat.
STEP 4
Reheat the pan you used to cook the cabbage (no need to wash first), add a splash of oil, crack in the eggs and fry to your liking. To serve, divide the colcannon between bowls and top each with a fried egg.
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