Recipe byThe ZestyPlate Kitchen
Creamy mustard mash folded with buttery cabbage and ham hock, finished with a fried egg. Hearty Irish colcannon in a single bowl.
Colcannon turns a few humble vegetables into something you actually look forward to: soft mashed potato folded through buttery cabbage and spring onions. Adding shredded ham hock and a fried egg on top takes it from side dish to proper supper. The runny yolk acts as its own sauce, soaking into the mash.
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Prep 15 min
Cook 30 min
Total 45 min
Easy
Scale:
- 800g Floury Potatoes
- 50g Butter
- 3 chopped Garlic Clove
- 1 chopped Cabbage
- 8 Spring Onions
- 100ml Double Cream
- 2 tbs Mustard
- 180g Ham
- 4 Eggs
Nutrition (per serving)
550
kcal
23g
Protein
54g
Carbs
29g
Fat
Estimated per serving. How we calculate this.
Preparation
- Peel the potatoes and cut them into even, medium chunks. Put them in a large pan of cold salted water, bring to the boil and cook for 10 to 15 minutes, until a knife slides in easily.
- While they cook, melt the butter in a large sauté pan over medium heat. Add the garlic, cabbage, spring onions and seasoning, stirring now and then until the cabbage has wilted but kept a little bite. Set aside.
- Drain the potatoes and let them steam-dry for a couple of minutes, then mash them in the same saucepan with the cream, mustard and seasoning. Fold through the cabbage and ham hock and keep warm over a low heat.
- Reheat the cabbage pan with a splash of oil, crack in the eggs and fry to your liking. Spoon the colcannon into bowls and top each one with an egg.
Tips from the ZestyPlate Kitchen
- Once drained, let the potatoes sit in the warm pan for a minute or two so the steam escapes; wet spuds make a sloppy mash.
- Pull the cabbage off the heat while it still has a bit of bite, otherwise it goes limp in the mash.
- Mustard and a generous knob of butter are what stop this tasting flat, so don't be shy with either.
- Fry the eggs so the whites are set but the yolks stay loose, then break them straight into the warm colcannon.
Frequently Asked Questions
A traditional Irish mash of potato beaten together with cabbage or kale, butter and spring onions. Here it gets ham hock and a fried egg stirred through to turn it into a full meal.
Kale is every bit as traditional. Cook it down until tender and it gives the colcannon a deeper, earthier note than cabbage does.
The mash and cabbage reheat happily over a low heat, so make those ahead if you like. Fry the eggs to order, though, so the yolks are still runny when they hit the plate.
Floury varieties such as Maris Piper or russet break down into a light, fluffy mash, which is exactly the texture colcannon wants.
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