Ham hock colcannon

Ingredients

• Cabbage 1
• Garlic 3
• Potatoes 800 g
• Spring onions 8
• Ham 180 g
• Butter 50 g
• Cream 100 ml
• Eggs 4
• Mustard 2 tbsp

Method

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. Meanwhile, melt the butter in a large sauté pan over a medium heat.
3. Add the garlic, cabbage, spring onions and some seasoning.
4. Stir occasionally until the cabbage is wilted but still retains a little bite, then set aside.
5. Drain the potatoes, leave to steam-dry for a couple of mins, then mash with the cream, mustard and seasoning in the same saucepan.
6. Stir in the cabbage and ham hock.
7. Keep warm over a low heat.
8. 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.