Irish ham hock colcannon — creamy mustard mash folded with buttery cabbage and ham, topped with a fried egg. Proper, comforting one-bowl comfort food.
Ham hock colcannon is Irish comfort food at its most generous — buttery mashed potato folded through wilted cabbage and spring onions, shot through with tender ham and topped with a fried egg. It's hearty, homely and deeply satisfying. A bowlful is a warm hug on a cold evening.
Prep 15 min
Cook 30 min
Total 45 min
Easy
- 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
Video
Preparation
- Peel and cut the potatoes into even, medium chunks, put in a large pan of cold salted water, bring to the boil, and cook for 10–15 minutes until a knife slides in easily.
- Meanwhile, melt the butter in a large sauté pan over medium heat, add the garlic, cabbage, spring onions and seasoning, and stir occasionally until the cabbage is wilted but still has a little bite, then set aside.
- Drain the potatoes, leave to steam-dry for a couple of minutes, then mash with the cream, mustard and seasoning in the same saucepan. Stir in the cabbage and ham hock, and keep warm over low heat.
- Reheat the cabbage pan, add a splash of oil, crack in the eggs, and fry to your liking. Divide the colcannon between bowls and top each with a fried egg.
Tips from the ZestyPlate Kitchen
- Steam-dry the drained potatoes for a minute or two before mashing so the colcannon isn't watery.
- Cook the cabbage until just wilted but still with a little bite for texture.
- A spoonful of mustard and a good knob of butter lift the whole dish.
- Top each bowl with a softly fried egg so the yolk runs into the mash.
Frequently Asked Questions
It's a traditional Irish dish of mashed potato mixed with cabbage or kale, butter and spring onions. This version adds ham hock and a fried egg to make it a meal.
Yes — kale is just as traditional. Cook it until tender, and it gives the colcannon a slightly more robust flavour.
The mash and cabbage can be made ahead and reheated gently, but fry the eggs fresh to serve so the yolks stay runny.
Floury potatoes like Maris Piper or russets mash up light and fluffy, which is exactly what you want for colcannon.
