Irish · Pork
Ham hock colcannon
Irish mashed potatoes mixed with sautéed cabbage, spring onions, and shredded ham hock, topped with fried eggs. This hearty comfort food transforms simple ingredients into a satisfying meal that celebrates traditional Irish flavors and textures.
The Method
Instructions
First things first, grab your potatoes and peel them carefully. Then cut them into even, medium sized chunks so they cook evenly and mash nicely later. Pop those chunks into a large pan and cover them with cold salted water , starting with cold water helps them cook through without getting mushy on the outside. Bring that water to a gentle boil, then let the potatoes cook for about 10 to 15 minutes. You'll know they're done when you can easily slide a knife right into the potatoes without any resistance. That's the perfect softness for mashing.
While your potatoes are bubbling away, get a large sauté pan heating over medium heat and toss in your butter to melt. Once it's nicely melted and foaming a bit, add the crushed garlic clove, chopped cabbage, and sliced spring onions. Give everything a good stir and season with a pinch of salt and pepper. Keep stirring occasionally as the cabbage softens; you want it to become tender and wilted but still keep a little bit of bite and crunch for texture. When it looks just right, take it off the heat and set it aside for now.
Now, check on those potatoes and drain them in a colander. Leave them for a couple of minutes in the colander so the steam can escape , this step helps prevent watery mash. Then, put the potatoes back into the same saucepan you cooked them in. Add a generous dollop of double cream, a good spoonful of mustard for a little zing, and season with salt and pepper to taste. Grab a potato masher or fork and mash everything together until smooth and creamy. Next, fold in the cooked cabbage mixture along with the tender ham hock, stirring gently to combine all those lovely flavors. Keep the colcannon warm on very low heat while you prepare the eggs.
Don't wash that sauté pan just yet! Give it a quick wipe if you want, but no need to scrub. Heat it up again over medium heat with a splash of oil. Crack your eggs straight into the pan and fry them just the way you like , runny yolks are especially delicious with this dish. Once the eggs are cooked, it's time to serve. Spoon the warm colcannon into bowls, then carefully place a fried egg on top of each. The creamy yolk melting into the mash is pure comfort food magic. Enjoy every cozy bite!
While your potatoes are bubbling away, get a large sauté pan heating over medium heat and toss in your butter to melt. Once it's nicely melted and foaming a bit, add the crushed garlic clove, chopped cabbage, and sliced spring onions. Give everything a good stir and season with a pinch of salt and pepper. Keep stirring occasionally as the cabbage softens; you want it to become tender and wilted but still keep a little bit of bite and crunch for texture. When it looks just right, take it off the heat and set it aside for now.
Now, check on those potatoes and drain them in a colander. Leave them for a couple of minutes in the colander so the steam can escape , this step helps prevent watery mash. Then, put the potatoes back into the same saucepan you cooked them in. Add a generous dollop of double cream, a good spoonful of mustard for a little zing, and season with salt and pepper to taste. Grab a potato masher or fork and mash everything together until smooth and creamy. Next, fold in the cooked cabbage mixture along with the tender ham hock, stirring gently to combine all those lovely flavors. Keep the colcannon warm on very low heat while you prepare the eggs.
Don't wash that sauté pan just yet! Give it a quick wipe if you want, but no need to scrub. Heat it up again over medium heat with a splash of oil. Crack your eggs straight into the pan and fry them just the way you like , runny yolks are especially delicious with this dish. Once the eggs are cooked, it's time to serve. Spoon the warm colcannon into bowls, then carefully place a fried egg on top of each. The creamy yolk melting into the mash is pure comfort food magic. Enjoy every cozy bite!
Pairs Well With
