Ham hock colcannon

• Floury Potatoes1¾ lb
• Butter1¾ oz
• Garlic Clove3 chopped
• Cabbage1 chopped
• Spring Onions8
• Double Cream7 tbsp
• Mustard2 tbs
• Ham6¼ oz
• Eggs4

Instructions

1. 1

   Peel and cut the potatoes into even, medium-sized chunks.

2. 2

   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.

3. 3

   Meanwhile, melt the butter in a large sauté pan over a medium heat.

4. 4

   Add the garlic, cabbage, spring onions and some seasoning.

5. 5

   Stir occasionally until the cabbage is wilted but still retains a little bite, then set aside.

6. 6

   Drain the potatoes, leave to steam-dry for a couple of mins, then mash with the cream, mustard and seasoning in the same saucepan.

7. 7

   Stir in the cabbage and ham hock.

8. 8

   Keep warm over a low heat.

9. 9

   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.

10. 10

    To serve, divide the colcannon between bowls and top each with a fried egg.