Ham hock colcannon
Ham hock colcannon transforms humble cabbage and potatoes into something substantial through long simmering, where the pork releases gelatin that coats each bite. This Irish dish emerged from thrift, turning leftover ham bones into the foundation of a meal. The mustard cuts through the cream's richness while spring onions provide necessary sharpness, creating balance that makes you want another spoonful before the plate is empty.
Instructions
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.
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