Ham hock colcannon

Ingredients

• Floury Potatoes — 800 g
• Butter — 50 g
• Garlic Clove — 3 pcs
• Cabbage — 1 pcs
• Spring Onions — 8 pcs
• Double Cream — 100 ml
• Mustard — 2 tbsp
• Ham — 180 g
• Eggs — 4 pcs

Steps

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. 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.
3. 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.
4. 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.