CRUSHED POTATO COLCANNON WITH BACON & POACHED EGGS

Crushed potato colcannon with bacon & poached eggs image

Whip up an Irish-inspired weeknight supper with tender cabbage, smoked streaky bacon and soft-set eggs

Provided by Justine Pattison

Categories Dinner, Lunch, Main course, Supper

Time 45m

Number Of Ingredients 7

Ingredients

600g new potatoes , well scrubbed and halved
400g cabbage , washed, trimmed and finely shredded
2 tsp sunflower oil
4 rashers smoked streaky bacon , cut into 2cm slices
6 spring onions , trimmed and finely sliced
25g butter , cubed
4 large fridge-cold eggs

Steps:

Put the potatoes in a saucepan and cover with cold water. Bring to the boil, then reduce the heat to a simmer and cook for 18-20 mins or until tender.
Meanwhile, fill a second pan with water, bring to the boil and cook the cabbage for about 3 mins until just tender. Drain in a colander, run under cold water to quickly cool, then drain again.
Ten mins before the potatoes are ready, heat the oil in a large non-stick frying pan and fry the bacon for 3-4 mins until lightly coloured. Add the spring onions and cabbage to the frying pan and heat through, stirring.
Half-fill the pan used to cook the cabbage with water, bring to the boil, then reduce to a very gentle simmer. Meanwhile, drain the potatoes in a colander, then return them to their pan. Add the butter and seasoning, and crush roughly with a potato masher. Stir the cabbage, bacon and onions lightly into the potatoes. Keep warm over a very low heat.
Crack the eggs into the gently simmering water and poach for 3 mins. Spoon the colcannon onto 4 warmed plates. Remove the eggs from the water with a slotted spoon and place on top. Season with black pepper and serve.

Nutrition Facts : Calories 353 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 1.5 milligram of sodium