HAM HOCK COLCANNON

Ham hock colcannon image

Creamy, comforting mash with garlic and double cream, chunks of ham hock and shredded Savoy cabbage. Serve a bowlful topped with a runny fried egg

Provided by Sophie Godwin - Cookery writer

Categories Supper

Time 40m

Number Of Ingredients 9

Ingredients

800g floury potatoes (such as Maris Piper or King Edward)
50g butter
3 garlic cloves , chopped
1 small Savoy cabbage , shredded
8 spring onions , sliced on a diagonal
100ml double cream
2 tbsp wholegrain mustard
180g ready-cooked ham hock
4 eggs

Steps:

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.
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.
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.
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.

Nutrition Facts : Calories 600 calories, Fat 37 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 25 grams protein, Sodium 2.2 milligram of sodium