Forkato Sign in Start free
← Back to trending
Trending recipe · Originally from Themealdb

Ham hock colcannon

Irish pork dish from TheMealDB, the open recipe collection. Originally published by bbcgoodfood.com.

0 imports
0 saves
- 0 ratings
Save this recipe

Free account, unlimited recipe storage. Save this one, plan it into your week, and cook it hands-free.

Cooked this?

Sign in to rate this recipe and leave a note for other cooks.

Sign in Create a free account

Ingredients

  • 800 g Floury Potatoes
  • 50 g Butter
  • 3 chopped Garlic Clove
  • 1 chopped Cabbage
  • 8 Spring Onions
  • 100 ml Double Cream
  • 2 tbs Mustard
  • 180 g Ham
  • 4 Eggs

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.