Colcannon with Ham Hock
Colcannon with Ham Hock



  • 800g Maris Piper potatoes
  • 50g butter
  • 3 chopped garlic cloves
  • 1 savoy cabbage, shredded
  • 8 sliced spring onions
  • 100ml double cream
  • 2 tbsp mustard
  • 200g cooked ham hock
  • 4 eggs
  • Chuck the peeled and chopped potatoes into salted water and cook until tender. Meanwhile, melt the butter in a frying pan and add the garlic, spring onions, cabbage and some seasoning, and cook until wilted. Set aside.
  • Drain the potatoes and steam-dry. Mash with cream and mustard, then stir in the cabbage mixture and ham hock. Serve topped with a fried egg, or as a delicious side dish to roast meats.
20 mins
4 serving

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